Butter Pecan Praline Poke Cake

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Ingredients

1 box yellow cake mix

3 large eggs

1 cup water

1/3 cup vegetable oil

1 cup unsalted butter

1 cup packed brown sugar

1 cup chopped pecans (toasted if desired)

1 can (14 oz) sweetened condensed milk

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Instructions

Prepare the Cake:

- Preheat the oven to 350°F (175°C).

- Grease and flour a 9x13 inch baking pan.

- In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Use a hand mixer to beat for about 2 minutes until well blended.

- Pour the batter into the prepared baking pan and spread it evenly.

- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.

Create the Poke Holes:

- Using the handle of a wooden spoon, gently poke holes in the cake at 1-inch intervals.

Prepare the Praline Topping:

- In a medium saucepan, melt the unsalted butter over medium heat.

- Stir in the brown sugar and cook until the mixture is bubbling. Allow it to cook for 2-3 minutes without stirring.

- Remove from heat and stir in the chopped pecans. Let it cool slightly, then pour the mixture over the cake, making sure to fill the holes.

Add the Sweet Milk:

- Pour the sweetened condensed milk evenly over the cake, allowing it to soak in through the holes.

Whip the Cream Topping:

- In a chilled mixing bowl, whip the heavy cream, powdered sugar, vanilla extract, and a pinch of salt until stiff peaks form.

- Spread the whipped cream over the top of the cake generously.

Chill and Serve:

- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

- Just before serving, you can sprinkle extra toasted pecans on top if desired.

Enjoy your delightful Butter Pecan Praline Poke Cake chilled or at room temperature!

Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12