Butter Pecan Praline Poke Cake
Butter pecan praline poke cake is a true showstopper. Moist butter pecan cake that's been soaked in condensed milk then topped off with whipped cream, caramel and buttery pecans.
Equipment
- 9x13 baking pan
Ingredients
- 4 large egg
- 16 ounce coconut pecan frosting
- 3/4 cup vegetable oil
- 1 cup milk
- 1 box butter pecan cake mix
- 14 ounce condensed milk
- 12 ounce cool whip
- 1/2 cup caramel
- 1 cup pecans, chopped (1/2 on top and 1/2 in the cake)
Instructions
- First, do not use the instructions on the cake mix box. Preheat the oven to 350℉.
- In a bowl, mix the eggs, coconut pecan frosting, oil and the milk together. Combine the wet ingredients with the butter pecan cake mix, then fold in the pecans. Pour into the baking pan.
- Bake the cake for 30-35 minutes. Adjust the baking time to your personal oven.
- When finished baking, allow the cake to cool. Once cooled completely, poke holes into the cake. Slowly pour the condensed milk into the holes of the cake. Tip, give the condensed milk time to work itself into the holes. The cake will still taste good, but if you made the holes and allow the milk to flow over the sides of the cake you wasted your time.
- Now, spread the cool whip across the top of the cake, drizzle the caramel and scatter the pecans on top. Cover, then place in the fridge for a few hours or overnight. This is a great recipe to make ahead.
- Once ready to serve, slice the cake into 12 squares and serve chilled.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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