Decadent Butter Pecan Praline Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box yellow cake mix
02 -
240 ml buttermilk
03 -
115 g unsalted butter, melted
04 -
3 large eggs
→ Filling
05 -
100 g toasted pecans, chopped
06 -
240 ml caramel sauce
07 -
120 ml sweetened condensed milk
→ Whipped Topping
08 -
240 ml heavy whipping cream
09 -
30 g powdered sugar
10 -
1 tsp vanilla extract
→ Garnish
11 -
Toasted chopped pecans, for garnish
12 -
Extra caramel sauce, optional for drizzling
# Instructions:
01 -
Preheat oven to 175°C. Grease and flour a 23 x 33 cm baking pan.
02 -
In a large mixing bowl, combine yellow cake mix, buttermilk, melted butter, and eggs. Beat on medium speed for 2–3 minutes until the batter is smooth and fully combined.
03 -
Pour batter into the prepared pan, smoothing the top evenly. Bake in preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes.
04 -
Using the handle of a wooden spoon or a skewer, poke holes across the cake surface, spacing about 2.5 cm apart. Holes should be deep but not pierce completely through.
05 -
In a small bowl, mix caramel sauce and sweetened condensed milk until combined. Pour the mixture evenly over the cake, ensuring it fills all holes.
06 -
Let the cake cool completely at room temperature, then refrigerate for a minimum of 2 hours or preferably overnight to allow the flavors to meld and the syrup mixture to absorb.
07 -
In a large mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract using a mixer until stiff peaks form.
08 -
Spread whipped topping evenly over the chilled cake. Sprinkle with toasted chopped pecans and drizzle with additional caramel sauce if desired.
09 -
Cut into squares and serve chilled.
# Notes:
01 -
For best texture and flavor, let the cake rest overnight in the refrigerator before serving.