Butter Pecan Praline Poke Cake
A rich and delightful dessert combining buttery cake, sweet caramel, and crunchy pecans, perfect for gatherings or as a comforting treat at home.
Ingredients
Cake Ingredients
- 1 box standard box butter pecan–style cake mix
- 240 ml whole milk
- 115 g unsalted butter, melted Ensure butter is melted before adding to mix.
- 3 large eggs
Praline Mixture
- 1 can 397 g sweetened condensed milk
- 240 ml caramel sauce Can add extra for drizzling when serving.
- 120 g chopped pecans Toast for extra flavor.
Topping Ingredients
- 1 tub 225–250 g whipped topping or homemade whipped cream
- 60 g chopped pecans, toasted Optional garnish.
Instructions
Preparation
- In a large bowl, combine cake mix, milk, melted butter, and eggs. Whisk until the batter is smooth and incorporated.
- Pour the batter into a greased baking pan.
- Bake in a preheated oven at 175°C for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use the handle of a spoon to create holes uniformly across the entire surface.
- In a bowl, mix together sweetened condensed milk, caramel sauce, and chopped pecans until thoroughly combined.
- Pour the praline mixture evenly over the warm cake, allowing it to absorb into the holes.
- Let the cake cool completely, then spread whipped topping evenly across the surface and sprinkle with toasted pecans.
- Refrigerate for at least 2 hours to allow the flavors to meld. Slice and serve chilled.
Notes
This cake is best served chilled and pairs well with coffee or vanilla ice cream. Store in the refrigerator for up to 4 days. Can be prepared in advance.