Description
A moist and decadent poke cake filled with caramel and topped with a crunchy praline topping, perfect for any celebration.
Ingredients
Scale
- 1 box Butter Pecan Cake Mix (15.25 oz)
- 1.5 to 2 cups Pecans, chopped and toasted
- 1 can (14 oz) Sweetened Condensed Milk
- 3/4 cup Caramel Sauce
- 1/2 cup Unsalted Butter
- 1 cup Light Brown Sugar, packed
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 8 oz Whipped Topping, thawed
- Extra Caramel and a pinch of Flaky Salt for drizzling
Instructions
- Preheat oven to 350°F and grease a 9×13 inch pan. Toast the chopped pecans in a dry skillet and set aside.
- Prepare the cake mix according to box directions and fold in 1 cup of toasted pecans.
- Pour batter into the pan and bake for 28 to 32 minutes until a toothpick comes out clean.
- Let the cake cool for 10 minutes and poke holes about 1 inch apart on the surface using a wooden spoon handle.
- Stir together the sweetened condensed milk and caramel sauce, pour over the warm cake, and let it sink into the holes.
- In a saucepan, melt butter, stir in brown sugar and heavy cream, then simmer for 2 to 3 minutes until smooth. Add vanilla, salt, and remaining pecans.
- Spoon the praline over the cake, let it cool, then chill for at least 1 hour.
- Spread whipped topping over the chilled cake, sprinkle with remaining pecans, and drizzle with caramel and a pinch of flaky salt.
Notes
For a richer topping, you can mix cream cheese into the whipped topping. Store in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: poke cake, caramel cake, pecan dessert, easy dessert