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Butter Pecan Poke Cake

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A cozy dessert with rich caramel, toasted pecans, and fluffy whipped cream for an indulgent finish.

Ingredients

Scale
  • 1 box butter pecan cake mix (plus ingredients needed on the box)
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel sauce
  • 1 cup chopped pecans, toasted
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ cup butter (1 stick)
  • 1 cup brown sugar
  • ¼ cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and spray a 9×13-inch cake pan with non-stick spray.
  2. Prepare and bake the butter pecan cake according to the package instructions.
  3. While the cake is still warm, poke holes all over the top about 1 inch apart.
  4. Pour the entire can of sweetened condensed milk evenly over the cake.
  5. In a small saucepan, melt the ½ cup butter over medium heat.
  6. Add the 1 cup brown sugar and ¼ cup heavy cream, stirring until smooth.
  7. Let the mixture simmer gently for 3 to 5 minutes then stir in the chopped pecans.
  8. Pour half of the warm praline sauce over the cake.
  9. In a mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Spread the whipped cream over the cooled cake and drizzle with the remaining praline sauce.
  11. Refrigerate the cake for at least 2 hours before serving.

Notes

Toast the pecans for extra flavor; refrigerate covered for up to 4 days.

Nutrition

Keywords: poke cake, butter pecan, dessert, caramel, holiday cake

Find it online: https://recipehappy.com/butter-pecan-poke-cake/