Pecan Praline Poke Cake (Print Version)
# Ingredients:
→ Topping & Filling
01 -
1 cup caramel sauce
02 -
Whipped topping for serving
03 -
1 can sweetened condensed milk
04 -
1 cup chopped pecans
→ Cake Base
05 -
3 large eggs
06 -
1 cup milk
07 -
1 box yellow cake mix
08 -
1/2 cup melted unsalted butter
# Instructions:
01 -
Turn your oven on and set it to 350°F (175°C). Coat a 9×13-inch baking dish with nonstick spray or grease it lightly.
02 -
Combine the milk, cake mix, eggs, and melted butter in a large bowl. Stir until it’s smooth and lump-free.
03 -
Spread the batter evenly into the greased dish. Bake for about 25-30 minutes. It’s done when a toothpick comes out clean from the center.
04 -
In a saucepan, warm up the caramel sauce and sweetened condensed milk, stirring until it’s blended nicely.
05 -
Once the cake has had a bit of time to cool, poke small holes all over it and pour the warm sauce so it soaks in deeply.
06 -
Pop the cake into the fridge for at least 4 hours to chill. Serve it topped with whipped cream and sprinkle some extra pecans, if you’d like.
# Notes:
01 -
Great choice for celebrations or gatherings.
02 -
Refrigeration time is at least 4 hours.
03 -
Can be prepared ahead of time.