Description
This Pecan Praline Poke Cake is a decadent dessert, featuring a buttery pecan cake base, a caramel-filled center, and a creamy Cool Whip frosting topped with a rich praline sauce. It’s the perfect blend of textures and flavors in every bite! #pecanpralinecake #pokeCake #caramelcake
Ingredients
Scale
- 1 box butter pecan cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup chopped pecans (for topping)
- 1 (8 oz) container Cool Whip, thawed
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (for praline topping)
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Mix until well blended.
- Pour the batter into the prepared pan and bake according to package directions, about 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan. Once cooled, use a wooden spoon handle to poke holes all over the cake.
- In a medium bowl, mix the sweetened condensed milk and caramel sauce. Pour the mixture evenly over the cake, allowing it to seep into the holes.
- Sprinkle chopped pecans over the cake.
- In a large bowl, beat the cream cheese until smooth. Gradually add powdered sugar, then fold in the Cool Whip and vanilla extract. Spread the frosting evenly over the cake.
- In a medium saucepan, combine chopped pecans, brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly for 5 minutes, until it bubbles and thickens slightly. Remove from heat and cool slightly.
- Drizzle the praline topping over the frosted cake.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- Let the cake cool completely before poking holes to ensure it holds together properly.
- Chill the cake for at least 2 hours to allow the flavors to fully develop.
- Praline topping can be made ahead of time and stored in the fridge until ready to use.
- This cake can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 35g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg