Butter Pecan Praline Poke Cake (Print Version)
Buttery pecan cake with praline caramel filling and creamy whipped topping, perfectly moist and rich.
# Ingredients:
→ Cake Base
01 -
1 standard box butter pecan–style cake mix
02 -
240 ml whole milk
03 -
115 g unsalted butter, melted
04 -
3 large eggs
→ Praline Filling
05 -
1 can (397 g) sweetened condensed milk
06 -
240 ml caramel sauce
07 -
120 g chopped pecans
→ Topping
08 -
1 tub (225–250 g) whipped topping or homemade whipped cream
09 -
60 g chopped pecans, toasted optional
# Instructions:
01 -
In a large bowl, combine cake mix, milk, melted butter, and eggs. Whisk until the batter is smooth and incorporated.
02 -
Pour the batter into a greased baking pan. Bake in a preheated oven at 175°C for 25–30 minutes, or until a toothpick inserted in the center emerges clean.
03 -
While the cake is still warm, use the handle of a spoon to create holes uniformly across the entire surface.
04 -
In a bowl, mix together sweetened condensed milk, caramel sauce, and chopped pecans until thoroughly combined.
05 -
Pour the praline mixture evenly over the warm cake, allowing it to absorb into the holes.
06 -
Let the cake cool completely, then spread whipped topping evenly across the surface and sprinkle with toasted pecans.
07 -
Refrigerate for at least 2 hours to allow the flavors to meld. Slice and serve chilled.
# Notes:
01 -
For enhanced flavor, toast pecans before using as topping.
02 -
Ensure cake is fully cooled before topping to maintain optimal texture.