Description
A moist and delicious poke cake infused with rich butter pecan flavors, drizzled with caramel and topped with whipped cream and crunchy 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 your 9×13 inch baking pan.
- Combine the cake mix, eggs, water, and oil in a large bowl and mix until smooth.
- Fold in the chopped pecans gently.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes.
- Poke holes all over the top of the warm cake using a fork.
- Whisk together sweetened condensed milk and caramel sauce. Pour over the cake letting it soak in.
- Cool the cake completely on a wire rack.
- Spread whipped topping over the cake and garnish with additional pecans.
Notes
This cake can be made a day ahead for better flavor. Store leftovers in the fridge for up to five days or freeze for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg