Caramel Butter Pecan Praline Poke Cake
Indulge in this rich Caramel Butter Pecan Praline Poke Cake featuring moist layers soaked with caramel and topped with a buttery pecan praline frosting for a decadent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix
- Ingredients listed on cake mix box (usually eggs, oil, water)
- 1 cup caramel sauce
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- 1 cup brown sugar
- 1/4 cup heavy cream
- Pinch of salt
Instructions
- Preheat oven and prepare cake batter according to yellow cake mix directions; pour into a greased 9×13 inch pan and bake as directed.
- While cake is warm, poke holes all over it with the handle of a wooden spoon or a skewer.
- Pour caramel sauce evenly over the cake, allowing it to soak into the holes.
- In a saucepan, melt butter with brown sugar over medium heat; stir in heavy cream and a pinch of salt, bring to a gentle boil and cook until thickened slightly, about 2 minutes.
- Remove from heat, stir in toasted pecans, and cool slightly.
- Beat powdered sugar and vanilla extract into the butter mixture until smooth and creamy.
- Spread the caramel butter pecan praline frosting evenly over the cake.
- Chill for at least 30 minutes before serving to set.
Notes
For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or drizzle additional caramel sauce on top.