Ingredients
For the Cake
- 1 box butter pecan cake mix (plus ingredients listed on box)
- 1 can sweetened condensed milk
- 1 jar caramel sauce
- 1 cup chopped pecans, toasted
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Praline Sauce
- ½ cup butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and spray a 9×13-inch pan with non-stick spray.
- Bake the Cake: Prepare and bake the butter pecan cake according to the package instructions.
- Poke Holes: While warm, poke holes all over the cake using a fork or wooden spoon handle. Pour sweetened condensed milk evenly over the cake. Let cool completely.
- Make Praline Sauce: In a saucepan, melt butter. Add brown sugar and heavy cream; stir until dissolved. Simmer for 3–5 minutes. Stir in chopped pecans, then remove from heat. Pour half the sauce over the cake.
- Prepare Whipped Cream: In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Cake: Spread whipped cream over the cooled cake. Drizzle remaining praline sauce and top with more pecans.
- Chill: Chill for at least 2 hours before serving.
Notes
- Store leftovers in the fridge for up to 4 days.
- Substitute whipped topping for homemade whipped cream if desired.
- Toast pecans for the best flavor.
- Praline sauce may thicken as it cools; reheat gently if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
