A rich, buttery, and gooey American dessert combining Butter Pecan cake mix with homemade caramel praline sauce and toasted pecans. Perfect for gatherings, holidays, or a sweet cravings, this poke cake is effortless to make and always a crowd-pleaser.
1 box Butter Pecan cake mix
1 cup milk
½ cup butter, melted
3 eggs
1 can (14 oz) sweetened condensed milk
½ cup caramel sauce
1 cup chopped pecans (divided into ½ cup for sauce and ½ cup for topping)
1 tub (8 oz) whipped topping, thawed
Preheat oven to 350°F (180°C)
In a large bowl, mix cake mix, milk, melted butter, and eggs according to box instructions
Pour batter into a greased 9-inch round or 13×9-inch rectangular cake pan
Bake for 30-35 minutes until a toothpick inserted comes out clean
Let cake cool completely
Using a skewer or the back of a wooden spoon, poke holes evenly into the cake
In a small saucepan, combine sweetened condensed milk, caramel sauce, chopped pecans (½ cup), and melted butter (½ cup). Cook over medium heat, stirring until smooth and thickened
Pour the praline sauce over the poked cake
Top with remaining chopped pecans
Chill cake for at least 2 hours to allow sauce to set
Top with thawed whipped topping before serving
If using homemade caramel sauce, ensure it’s alcohol-free. For a nut-free version, substitute pecans with toasted walnuts or omit entirely.
Cake can be prepared up to 24 hours ahead and stored refrigerated until ready to top with whipped cream.
Check whipped topping label for artificial trans fats if unavailable crop itself protects against.
Find it online: https://www.makeourrecipes.com/butter-pecan-praline-poke-cake/