Caramel Butter Pecan Praline Poke Cake
This luscious Caramel Butter Pecan Praline Poke Cake features a moist vanilla base soaked with caramel, layered with buttery praline pecan topping for a rich, decadent dessert experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients called for on box)
- 1 cup caramel sauce
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 1/2 cups chopped pecans, divided
- 1 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
Instructions
- Preheat oven to 350°F (175°C). Prepare cake mix according to package instructions and bake in a 9×13 inch pan.
- Once baked, poke holes all over the warm cake using the handle of a wooden spoon.
- Slowly pour caramel sauce evenly over the entire cake, letting it soak into the holes.
- In a saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream; bring to a simmer and cook for 2 minutes.
- Remove from heat and stir in 1 cup pecans and vanilla extract. Spread this praline topping evenly over the caramel-soaked cake.
- In a bowl, beat cream cheese until smooth. Gradually add powdered sugar, then fold in whipped topping until blended.
- Spread cream cheese mixture over praline pecan layer; sprinkle the remaining 1/2 cup pecans on top.
- Chill cake for at least 2 hours before serving to allow flavors to meld.
Notes
For an extra special touch, drizzle additional warm caramel sauce over each serving before serving.