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Butter Pecan Poke Cake

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A creamy and nutty poke cake soaked with sweetened condensed milk, topped with praline sauce, whipped cream, and toasted pecans.

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 the oven to 350°F (175°C) and prepare 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 in the top about 1 inch apart.
  4. Pour the sweetened condensed milk evenly over the cake.
  5. In a small saucepan, melt the butter over medium heat, then add the brown sugar and ¼ cup heavy cream.
  6. Pour half the praline sauce over the cake and reserve the remaining half.
  7. Whip the remaining 1 cup heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Spread the whipped cream over the cooled cake.
  9. Drizzle with the remaining praline sauce and sprinkle with toasted pecans.
  10. Chill the cake for at least 2 hours before serving.

Notes

Store covered in the refrigerator for up to 4 days. Can freeze for up to 1 month.

Nutrition

Keywords: poke cake, butter pecan, dessert, praline sauce

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