Description
A moist and flavorful poke cake with buttery pecans, a creamy filling, and a delightful praline topping.
Ingredients
- 1 box Butter Pecan Cake Mix
- 3 large Eggs
- 1 cup Water
- 1/2 cup Vegetable Oil
- 1/2 cup Unsalted Butter
- 1 cup Brown Sugar
- 1 cup Chopped Pecans
- 1/2 cup Heavy Cream
- 1 can Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 8 oz Cream Cheese
- 2 cups Powdered Sugar
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it lightly.
- In a mixing bowl, combine the Butter Pecan Cake Mix, eggs, water, and vegetable oil. Mix according to the package instructions.
- Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the praline sauce by melting the unsalted butter in a medium pan over medium heat. Stir in the brown sugar and chopped pecans, cooking until bubbly.
- Once the cake is baked and slightly cooled, poke holes all over the top with a fork.
- Pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
- In another bowl, beat the cream cheese until smooth. Gradually add heavy cream, powdered sugar, and vanilla extract, mixing until creamy and fluffy.
- Spread this cream cheese mixture over the cake, then drizzle your praline sauce on top.
- Chill in the refrigerator for at least 2 hours to allow flavors to meld.
Notes
Poke deep holes for better milk soaking. Cool completely before adding the cream cheese layer.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American