Caramel Butter Pecan Praline Poke Cake
Indulge in this rich Caramel Butter Pecan Praline Poke Cake featuring moist cake soaked with creamy caramel and topped with buttery pecan pralines 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
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup caramel sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 1 1/2 cups pecan halves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Prepare the cake mix according to package instructions using water, oil, and eggs.
- Pour the batter into a greased 9×13 inch baking pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Remove the cake from oven and let cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly all over the cake surface.
- Pour caramel sauce evenly over the cake, allowing it to seep into the holes.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, salt, and vanilla extract. Bring to a boil and cook for 3-4 minutes until thickened.
- Add pecan halves to the caramel mixture and stir to coat.
- Spread the pecan praline topping evenly over the caramel-soaked cake.
- Allow the cake to cool completely before serving. Optionally refrigerate for 1 hour to set.
Notes
For an extra creamy touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.