Description
This Butter Pecan Praline Poke Cake is pure caramel-pecan decadence! Drizzled with caramel and topped with a creamy frosting 
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Ingredients
Scale
1 box butter pecan cake mix (plus ingredients required on the box)
1 can sweetened condensed milk
1 cup caramel sauce (plus extra for drizzling)
1/2 cup pecan pieces, toasted
1 package (8 oz) cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
Extra pecan halves for garnish
Instructions
- Preheat your oven according to the directions on the cake mix box. Grease a 9×13-inch baking dish.
- Prepare and bake the butter pecan cake as directed on the box. Once baked, allow the cake to cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- In a bowl, mix the sweetened condensed milk and 1 cup of caramel sauce. Pour this mixture over the cake, allowing it to seep into the holes.
- Sprinkle toasted pecan pieces over the top of the cake, pressing them gently into the caramel sauce.
- In a large mixing bowl, beat the cream cheese until smooth. Add the heavy whipping cream, powdered sugar, and vanilla extract, then beat until thick and fluffy.
- Spread the cream cheese mixture evenly over the top of the cake.
- Drizzle with additional caramel sauce and garnish with extra pecan halves for decoration.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
