Pecan Praline Poke Cake
A moist and indulgent poke cake soaked in sweetened condensed milk and caramel, topped with whipped cream and crunchy pecans.
Ingredients
For the Cake
- 1 box 15.25 oz box of yellow cake mix Use for the cake base.
- 3 large eggs Adds richness and structure.
- 1 cup water Keeps the cake moist.
- 1 cup chopped pecans For the cake and garnish.
For the Drizzle
- 1 cup sweetened condensed milk Provides creaminess.
- 1 cup caramel sauce Adds sweetness and flavor.
For the Whipped Topping
- 1/2 cup heavy cream To be whipped into topping.
- 1/4 cup powdered sugar Sweetens the whipped cream.
- 1 teaspoon vanilla extract Adds flavor to the whipped cream.
For Garnishing
- 1/2 cup chopped pecans For topping the cake.
- 1/4 cup caramel sauce For drizzling over the top.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, prepare the yellow cake mix according to the package instructions, using the eggs and water.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for about 10 minutes.
Poking and Drizzling
- Using the end of a wooden spoon, poke holes all over the cake.
- In a separate bowl, mix the sweetened condensed milk and caramel sauce together.
- Pour the mixture over the warm cake, ensuring it fills the holes.
Cooling and Topping
- Let the cake cool completely and then refrigerate for at least two hours or overnight.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread whipped cream over the chilled cake.
- Sprinkle with additional chopped pecans and drizzle with caramel sauce.
Notes
Allow the cake to chill overnight for better flavor blending, and ensure to use room temperature ingredients for the best texture.