Ingredients
For the Cake:
-
1 box butter pecan cake mix (15.25 oz)
-
1 cup water
-
1/2 cup vegetable oil
-
3 large eggs
-
1/2 cup chopped pecans, toasted
For the Filling:
-
1 can (14 oz) sweetened condensed milk
-
1 cup caramel sauce (homemade or store-bought)
For the Praline Topping:
-
1/2 cup (1 stick) unsalted butter
-
1/2 cup packed brown sugar
-
1/4 cup heavy cream
-
1/2 teaspoon vanilla extract
-
1 cup powdered sugar
-
1 cup chopped pecans, toasted
Instructions
Make the Cake:
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
-
In a large bowl, beat together cake mix, water, oil, and eggs until smooth.
-
Fold in 1/2 cup toasted pecans.
-
Pour into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
-
Let cool for 10 minutes.
Poke and Fill:
-
Using a wooden spoon handle or skewer, poke holes all over the warm cake—about 1 inch apart.
-
Mix sweetened condensed milk and caramel sauce together.
-
Pour the mixture slowly over the cake, letting it soak into the holes. Use a spatula to spread it evenly.
-
Let cake cool completely before topping.
Make the Praline Frosting:
-
In a saucepan, melt butter over medium heat.
-
Add brown sugar and cream. Stir constantly and bring to a boil for 1–2 minutes.
-
Remove from heat. Stir in vanilla and powdered sugar until smooth.
-
Fold in remaining 1 cup toasted pecans.
-
Let cool slightly, then spread over cooled cake.
-
Chill for 30 minutes before serving for clean slices—or dive in warm for gooey heaven.