This Decadent Butter Pecan Praline Poke Cake is a sweet and nutty delight! It’s easy to make, packed with flavor, and perfect for any special occasion.
Author:Evelyn
Ingredients
Scale
1 box yellow cake mix
½ cup unsalted butter, melted
1 cup chopped pecans
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) whipped topping
1 cup caramel sauce
Instructions
Prepare and Bake the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Prepare the yellow cake mix according to the package instructions and pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Poke the Cake: Allow the cake to cool for 10 minutes, then use the end of a wooden spoon or a fork to poke holes all over the cake.
Make the Praline Sauce: In a medium saucepan, melt the butter and add the sweetened condensed milk and half of the chopped pecans. Stir until well combined and heated through.
Pour the Sauce: Pour the warm praline sauce over the poked cake, ensuring it seeps into the holes.
Chill: Let the cake chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
Top and Serve: Once chilled, spread the whipped topping over the cake. Drizzle with caramel sauce and sprinkle with the remaining chopped pecans. Chill for an additional 30 minutes before slicing and serving.