Description
A rich and indulgent poke cake with buttery pecan flavor, creamy caramel pockets, and topped with whipped cream and pecans.
Ingredients
Scale
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- 1 cup whipped topping
- Additional pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Pour in the butter pecan cake mix, crack in the eggs, add water and vegetable oil, then mix until combined.
- Fold in the chopped pecans gently.
- Pour the batter into the prepared pan and smooth it out.
- Bake for 30-35 minutes, using a toothpick to check for doneness.
- Cool for about 10 minutes before poking holes in the top of the cake with a fork.
- Combine sweetened condensed milk and caramel sauce in a bowl, then pour over the cake.
- Allow the cake to cool completely, then spread whipped topping over it and sprinkle additional pecans on top.
Notes
Make-ahead tips: You can prepare this cake a day in advance, topping with whipped cream just before serving. Store in an airtight container in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg