Butter Pecan Praline Poke Cake

Ingredients:

For the Butter-Pecan Sauce

• 1 cup heavy cream
• 1/2 cup unsalted butter (1 stick)
• 1 cup light brown sugar, packed

For the Cake

• 1 box butter pecan cake mix
• Ingredients listed on the cake mix (usually eggs, oil, and water)
• 1 cup chopped pecans, toasted if desired

For the Topping

• 1 tub (8 oz) whipped topping, thawed
• Additional chopped pecans for garnish

Instructions :

Step 1: Bake the Cake

1. Preheat the oven to 350°F (175°C).
2. Prepare the butter pecan cake mix according to package directions.
3. Fold in 1 cup chopped pecans.
4. Pour the batter into a greased 9×13-inch baking dish.
5. Bake according to box instructions, usually 28–33 minutes, until a toothpick comes out clean.

Step 2: Make the Butter-Pecan Praline Sauce

1. In a medium saucepan over medium heat, melt the butter.
2. Add the brown sugar and heavy cream.
3. Bring to a gentle boil, then reduce heat and simmer 3–5 minutes, stirring frequently until slightly thickened.
4. Remove from heat.

Step 3: Poke and Soak

1. While the cake is still warm, use the end of a wooden spoon to poke holes all over the surface.
2. Slowly pour the warm praline sauce over the cake, allowing it to seep into the holes.
3. Let the cake cool completely.

Step 4: Add the Topping

1. Spread the whipped topping evenly over the cooled cake.
2. Sprinkle with additional chopped pecans.

Step 5: Chill and Serve

1. Refrigerate for at least 1 hour before serving to allow the flavors to set.
2. Slice and enjoy.