Caramel Butter Pecan Praline Poke Cake
Indulge in this rich Caramel Butter Pecan Praline Poke Cake, featuring moist cake infused with buttery caramel, crunchy pecans, and a luscious praline topping for a decadent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix
- Ingredients required for cake mix (usually eggs, oil, and water)
- 1 cup caramel sauce
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- Whipped cream for topping (optional)
Instructions
- Prepare the yellow cake mix according to package instructions and bake in a greased 9×13 inch pan at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface evenly.
- Pour the caramel sauce evenly over the cake, letting it seep into the holes.
- In a saucepan, melt the butter over medium heat. Add brown sugar, heavy cream, vanilla extract, and salt. Bring to a gentle boil and cook for 3-4 minutes, stirring constantly until thickened.
- Remove from heat and stir in chopped pecans.
- Pour the pecan praline mixture evenly over the caramel-soaked cake.
- Allow the cake to cool completely, then refrigerate for at least 2 hours to set.
- Serve chilled, topped with whipped cream if desired.
Notes
For extra crunch, toast the pecans before adding to the praline sauce or swirl in a handful of chocolate chips before baking.