Pecan Praline Poke Cake

This indulgent Pecan Praline Poke Cake is a perfect mix of caramel, creamy frosting, and crunchy pecans. Each bite is a sweet, nutty explosion that will have you coming back for more!

Ingredients:

Cake:

• 1 box butter pecan cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs

Topping:

• 1 (14 oz) can sweetened condensed milk
• 1 cup caramel sauce
• 1/2 cup chopped pecans

Frosting:

• 1 (8 oz) container Cool Whip, thawed
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Praline Drizzle:

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1/4 cup unsalted butter

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, combine the butter pecan cake mix, water, oil, and eggs. Mix until well blended.
3. Pour the batter into the prepared pan and bake according to package directions, about 25–30 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool completely in the pan. Once cooled, use the handle of a wooden spoon to poke holes all over the cake.
5. In a medium bowl, mix the sweetened condensed milk with the caramel sauce. Pour this mixture evenly over the cake, letting it soak into the holes.
6. Sprinkle the chopped pecans evenly on top.
7. For the frosting, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until combined. Gently fold in the Cool Whip and vanilla extract until creamy.
8. Spread the frosting evenly over the cake.
9. For the praline drizzle, combine chopped pecans, brown sugar, heavy cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until it bubbles and thickens slightly (about 5 minutes). Remove from heat and let it cool slightly.
10. Drizzle the praline mixture over the frosted cake.
11. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.