Pecan Praline Poke Cake
A rich and indulgent dessert that combines a tender yellow cake with sweetened condensed milk and caramel sauce, topped with whipped cream and crunchy pecans.
Ingredients
For the Cake
- 1 box yellow cake mix (15.25 oz) Soft, fluffy, and invitingly aromatic.
- 3 large eggs Rich in protein, offering a golden hue to your batter.
- 1 cup water Essential for blending.
For the Topping and Filling
- 1 cup sweetened condensed milk Creamy and indulgently sweet.
- 1 cup caramel sauce Decadent and syrupy.
- 1/2 cup heavy cream Adds richness and a velvety texture.
- 1/4 cup powdered sugar Sweet and smooth, perfect for whipped toppings.
- 1 teaspoon vanilla extract Aromatic and warm.
- 1 cup chopped pecans Nutty and crunchy for texture.
- additional chopped pecans for garnish A finishing touch that adds beauty and crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- In a large bowl, prepare the yellow cake mix according to package instructions, adding eggs and water to form a smooth batter.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes.
- Once baked, allow the cake to cool for about 10 minutes.
- Using the end of a wooden spoon, poke holes all over the warm cake.
Assembly
- In a separate bowl, whisk together the sweetened condensed milk and caramel sauce until well combined.
- Pour the mixture over the warm cake, ensuring it seeps into the holes.
- Let the cake cool completely, then refrigerate for at least 2 hours or overnight.
- Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the chilled cake and garnish with additional chopped pecans and a drizzle of caramel sauce if desired.
Notes
Make sure all ingredients are at room temperature. Don’t rush the poking process for maximum flavor absorption. Letting the cake cool completely before refrigeration is key to achieving the best texture.