Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 cup caramel sauce
- 1 pint heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake mix according to package instructions, adding buttermilk for extra moisture.
- Bake in a greased 9×13 inch pan for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes, then poke holes throughout the cake using the handle of a wooden spoon.
- Pour caramel sauce over the warm cake, allowing it to soak in.
- In a mixing bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread the whipped cream over the top of the cake.
- Sprinkle with chopped pecans for garnish.
- Refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, use dark brown sugar in the cake mix.
- Ensure the cake is completely cool before adding the whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Butter Pecan Praline Poke Cake, dessert, indulgent cake