Ingredients
- 1 box yellow cake mix (plus ingredients called for on box: eggs, oil, water)
- 1 cup packed brown sugar
- 1 cup butter, melted
- 1/2 cup chopped pecans
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container frozen whipped topping, thawed (or 2 cups homemade whipped cream)
- 1 cup chopped pecans, toasted (for garnish)
- Optional: caramel sauce for drizzling
Instructions
- Bake the Cake: Prepare the yellow cake mix according to package instructions. Pour batter into a greased 9×13-inch baking pan. Bake as directed, usually about 35 minutes or until a toothpick inserted in the center comes out clean.
- Poke the Cake: While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake evenly.
- Make the Praline Sauce: In a medium saucepan, combine the brown sugar and melted butter. Bring to a boil over medium heat, stirring frequently. Let it boil for 1-2 minutes until bubbly.
- Add Pecans: Remove from heat and stir in 1/2 cup chopped pecans.
- Pour Sauce Over Cake: Slowly pour the praline sauce over the warm cake, letting it seep into the holes.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the top of the cake.
- Chill: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to soak up the sauce.
- Top with Whipped Topping: Spread the thawed whipped topping evenly over the chilled cake.
- Garnish: Sprinkle toasted chopped pecans on top. Optionally, drizzle with caramel sauce for extra indulgence.
- Serve: Slice and serve chilled. Enjoy your rich and buttery Butter Pecan Praline Poke Cake!
If you’d like, I can also help you with nutritional info, variations, or even a printable format! Would you like that?