Butter Pecan Praline Poke Cake

This indulgent dessert combines the flavors of butter pecan and praline in a moist, decadent poke cake. It’s rich, creamy, and perfect for any occasion!

Ingredients:

For the Cake:

• 1 box butter pecan cake mix (or yellow cake mix)
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 cup chopped pecans

For the Filling:

• 1 (14 oz) can sweetened condensed milk
• 1 jar caramel topping (about 12 oz)

For the Topping:

• 1 (8 oz) container whipped topping (e.g., Cool Whip), thawed
• 1/2 cup chopped pecans, toasted
• 1/2 cup crushed pralines or toffee bits

Instructions:

1. Bake the Cake

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix the cake mix, eggs, oil, and water until smooth. Fold in the chopped pecans.
3. Pour the batter into the prepared dish and bake according to package instructions (usually 25-30 minutes), or until a toothpick inserted into the center comes out clean.

2. Prepare the Filling

1. While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
2. Pour the sweetened condensed milk over the cake, letting it seep into the holes.
3. Drizzle the caramel topping over the cake, spreading it evenly with a spatula if needed. Let the cake cool completely.

3. Add the Topping

1. Once the cake is cool, spread the whipped topping evenly over the top.
2. Sprinkle the toasted pecans and pralines (or toffee bits) over the whipped topping.

4. Chill and Serve

1. Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld.
2. Slice and serve chilled for the ultimate indulgence.

Tips:

• To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through.
• For extra decadence, drizzle more caramel over each slice before serving.
• Store leftovers in the refrigerator for up to 3 days.

This Butter Pecan Praline Poke Cake is a dessert masterpiece that’s sure to impress your family and friends!