Pecan Praline Poke Cake
A decadent poke cake infused with sweetened condensed milk and topped with a whipped cream layer and crunchy pecans.
Ingredients
Cake Ingredients
- 1 box yellow cake mix You can use any cake mix.
- 3 large eggs Provides binding and richness.
- 1 cup water To blend the batter.
- 1 cup sweetened condensed milk Adds moisture and sweetness.
- 1 cup caramel sauce For soaking the cake.
- 1 cup chopped pecans Adds crunch and flavor.
Whipped Topping Ingredients
- 1/2 cup heavy cream For the whipped topping.
- 1/4 cup powdered sugar To sweeten the whipped cream.
- 1 teaspoon vanilla extract For aroma in the whipped topping.
- 1 cup chopped pecans For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a mixing bowl, prepare the yellow cake mix as instructed on the package, mixing with the eggs and water.
- Pour the batter into the greased baking dish and spread it evenly.
Baking
- Bake the cake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes, then poke holes all over the surface with the end of a wooden spoon.
Soaking
- In a bowl, mix together the sweetened condensed milk and caramel sauce until smooth.
- Pour the mixture over the warm cake, ensuring it seeps into the holes.
- Let the cake cool completely, then refrigerate for at least 2 hours or overnight for best flavor.
Topping
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the chilled cake and garnish with chopped pecans and optional caramel drizzle.
Notes
Allowing the cake to chill overnight deepens the flavor. Ensure your mixing bowl is cold while whipping the cream for the best texture.