Butter Pecan Praline Poke Cake

This moist and decadent Butter Pecan Praline Poke Cake is filled with a rich praline sauce, topped with homemade whipped cream, and loaded with buttery pecans. It’s the perfect dessert for any occasion!

Ingredients:

For the Cake:

• 1 box butter pecan cake mix (plus ingredients needed on the box)
• 1 can sweetened condensed milk
• 1 jar caramel sauce
• 1 cup chopped pecans, toasted

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Praline Sauce:

• ½ cup butter
• 1 cup brown sugar
• ¼ cup heavy cream
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
2. Bake the butter pecan cake according to the package instructions. Once done, remove from the oven and let it cool slightly.
3. While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely.
5. In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar dissolves. Let the mixture simmer for 3-5 minutes, then stir in the chopped pecans. Remove from heat.
6. Pour half of the praline sauce over the cake, spreading it evenly so it fills the holes.
7. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
8. Spread the whipped cream over the cooled cake. Drizzle the remaining praline sauce on top and sprinkle with toasted pecans.

Refrigerate for at least 2 hours before serving to allow the flavors to meld. Enjoy each delicious bite of this indulgent cake!

Tips:

• For a nuttier flavor, toast the pecans before adding them to the praline sauce.
• Make sure the cake is completely cool before adding the whipped cream to avoid melting.

FAQs:

1. Can I make this cake ahead of time?
   Yes! You can prepare the cake and praline sauce a day in advance. Just store the cake in the fridge and add the whipped cream topping before serving.
2. Can I use store-bought whipped cream?
   Absolutely! If you’re short on time, store-bought whipped cream is a convenient substitute.
3. How do I toast pecans?
   Toast pecans by spreading them in a single layer on a baking sheet and baking at 350°F (175°C) for 5-7 minutes until fragrant.
4. Can I freeze the cake?
   Yes, you can freeze the cake (without the whipped cream) for up to 3 months. Thaw in the fridge overnight and add the topping before serving.
5. What other toppings can I add?
   You can add chocolate drizzle, caramel candies, or even chopped toffee for extra sweetness.

This Butter Pecan Praline Poke Cake combines rich flavors of caramel, pecans, and butter pecan cake with a luscious praline sauce, making it the perfect dessert for any special occasion!