Instructions
1. Prepare the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Combine cake mix, eggs, water, and oil according to package directions. Stir in toasted pecans. Pour batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Poke the Cake
Let the cake cool for 10 minutes. Use a wooden spoon handle or large straw to poke even holes across the cake’s surface. Make sure the holes are deep enough for the filling.
3. Fill the Cake
Combine sweetened condensed milk and caramel sauce. Pour evenly over the cake, letting it soak into the holes. Chill for at least 1-2 hours.
4. Make the Praline Topping
Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. Spread over the chilled cake and sprinkle with pecans.
5. Garnish and Serve
Drizzle with extra caramel and garnish with pecans. Serve chilled.
Cooking Notes
- Toasting Pecans: Toast pecans in a dry skillet over medium heat until fragrant (3-4 minutes).
- Chill Time: Chilling allows flavors to meld.
- Cream Cheese Topping: Soften cream cheese to avoid lumps.
Variations
- Chocolate Praline: Use chocolate cake mix and hot fudge.
- Coconut Pecan: Add 1/2 cup shredded coconut to the batter and sprinkle extra on top.
- Salted Caramel: Add a pinch of sea salt to the caramel and use salted caramel sauce.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! It tastes even better the next day. Store covered in the refrigerator.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4-5 days.
Can I use a different type of nut?
Yes, but pecans pair best with caramel.
Can I use homemade caramel sauce?
Yes!
Can I freeze this cake?
Yes, wrap individual slices and freeze for up to 2 months.
Enjoy this rich, creamy, and indulgent dessert!
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