Ingredients:
🍰 For the Cake:
- 1 box butter pecan cake mix (15.25 oz)
- 3 large eggs
- 1 cup water
- ⅓ cup vegetable oil
- 1 tub (16 oz) butter pecan or vanilla frosting (optional, for topping)
🍮 For the Praline Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup caramel ice cream topping (or butterscotch sauce)
- ¾ cup chopped pecans, toasted for extra flavor
🧁 For the Topping (optional but extra):
- 1 container (8 oz) whipped topping (Cool Whip)
- ½ cup toasted pecans
- A drizzle of caramel sauce
👩🍳 Instructions:
1. Bake the Cake
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- In a large bowl, combine cake mix, eggs, water, and oil. Beat for 2 minutes until smooth.
- Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes.
2. Poke & Fill
- Using the handle of a wooden spoon, poke holes all over the cake (1 inch apart).
- In a bowl, mix sweetened condensed milk + caramel topping.
- Stir in the chopped pecans.
- Pour this praline mixture slowly over the warm cake, making sure it seeps into all the holes.
3. Cool & Frost
- Let the cake cool completely (you can refrigerate it for 1–2 hours to help it set).
- Spread whipped topping or frosting evenly on top.
- Sprinkle with toasted pecans and drizzle with extra caramel sauce.
🍴 Serve:
- Cold or room temp — both are delicious!
- Add a scoop of vanilla ice cream if you’re feeling extra.
