Pecan Praline Poke Cake (Print-Friendly Version)
Soft pecan cake layered with caramel and topped with creamy whipped topping and pralines. Great for parties or gatherings.
# Ingredients:
→ Cake
01 -
1 cup water
02 -
3 large eggs
03 -
1/2 cup sour cream
04 -
1 box butter pecan cake mix
05 -
1/2 cup vegetable oil
→ Caramel Filling
06 -
1/2 cup sweetened condensed milk
07 -
1 cup caramel sauce
→ Topping
08 -
1 teaspoon vanilla extract
09 -
1 cup heavy whipping cream
10 -
1/2 cup crushed pralines (optional)
11 -
1/4 cup powdered sugar
12 -
1 cup chopped pecans, toasted
# Steps:
01 -
Set your oven to 350°F. Whisk together cake mix, eggs, sour cream, water, and oil for 2 minutes. Pour the batter into a greased 9x13 pan. Bake for 25 to 30 minutes.
02 -
Mix the caramel sauce with the sweetened condensed milk. While the cake is still warm, poke holes all over it and pour the mixture over the top to soak in.
03 -
Beat heavy cream along with the powdered sugar and vanilla until it turns thick and holds its shape.
04 -
After the cake has fully cooled, spread the whipped cream over it. Sprinkle the top with crushed pralines and toasted pecans.
05 -
Chill the cake for at least an hour before serving.
# Notes:
01 -
Drizzle extra caramel sauce on top when serving if desired.
02 -
You can swap out homemade whipped cream for store-bought.