Butter Pecan Praline Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box Butter Pecan cake mix
02 -
1 cup milk
03 -
1/2 cup unsalted butter, melted
04 -
3 large eggs
→ Praline Sauce
05 -
1 can (14 oz) sweetened condensed milk
06 -
1/2 cup caramel sauce
07 -
1/2 cup chopped pecans
→ Topping
08 -
1 tub whipped topping (Cool Whip), thawed
09 -
1/2 cup chopped toasted pecans
10 -
Extra caramel sauce, for drizzling (optional)
# Instructions:
01 -
Preheat oven to 350°F. Grease a 9x13 inch baking dish thoroughly.
02 -
In a large bowl, whisk together cake mix, milk, melted butter, and eggs until smooth and uniform.
03 -
Pour batter into prepared dish and bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
04 -
Use the end of a wooden spoon to poke holes evenly across the warm cake surface while still in the pan.
05 -
Combine sweetened condensed milk, caramel sauce, and chopped pecans in a medium bowl; stir until well blended.
06 -
Pour the praline sauce evenly over the warm cake, allowing it to seep into the holes for maximum moisture and flavor.
07 -
Allow the cake to cool completely at room temperature before adding the topping.
08 -
Spread a generous layer of whipped topping over the cooled cake surface for a creamy finish.
09 -
Sprinkle toasted pecans atop the whipped topping and drizzle additional caramel sauce if desired.
10 -
Refrigerate the assembled cake for at least 1 hour to set and enhance flavor melding before slicing.
# Notes:
01 -
For richer flavor, substitute milk with buttermilk. Toast pecans in a dry skillet to intensify nuttiness. Chilling the cake improves texture and taste.