Description
Description A delightful Southern-style poke cake infused with a rich praline sauce and topped with a creamy frosting, perfect for gatherings and special occasions.
Ingredients
- 1 box Butter Pecan cake mix
- 1 cup milk
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup heavy cream
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups whipped topping
- ½ cup chopped pecans (for garnish)
- Optional: drizzle of caramel sauce
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Instructions
- Preheat your oven to 350°F (175°C). Prepare the butter pecan cake mix with milk, eggs, and melted butter as per package directions.
- Pour the mixture into a 9×13-inch baking pan and bake until a toothpick comes out clean.
- Allow the cake to cool slightly and poke holes all over the cake using the handle of a wooden spoon.
- In a saucepan, combine brown sugar, heavy cream, and butter. Bring to a boil and simmer for 3 to 5 minutes until it thickens.
- Stir in the vanilla extract and chopped pecans to create the praline sauce.
- Pour the warm praline sauce over the poked cake, filling the holes for maximum flavor.
- Refrigerate the cake for at least 2 hours.
- In a mixing bowl, beat softened cream cheese and powdered sugar until smooth. Fold in whipped topping.
- Spread the cream cheese mixture over the chilled cake and garnish with chopped pecans and optional caramel sauce.
Notes
- Notes
- Ensure to use room temperature ingredients for the frosting and poke plenty of holes in the cake for optimal flavor infusion.