Buttery Praline Pecan Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1/2 cup melted unsalted butter
02 -
1 cup milk
03 -
3 large eggs
04 -
1 box of yellow cake mix
→ Toppings & Fillings
05 -
1 cup of caramel sauce
06 -
Whipped cream for garnish
07 -
1 can of sweetened condensed milk
08 -
1 cup of chopped pecans
# Instructions:
01 -
Set your oven to 350°F (175°C) and grease a 9×13-inch pan well to keep the cake from sticking.
02 -
Blend the eggs, milk, melted butter, and boxed cake mix in a big bowl until you’ve got a smooth, creamy batter.
03 -
Pour the mixture into the greased pan and bake for around 25-30 minutes. A toothpick inserted into the middle should come out clean when it's done.
04 -
Mix together caramel sauce and sweetened condensed milk in a saucepan. Heat until it’s smooth and nicely combined.
05 -
Use something thin (like a skewer) to poke lots of holes all over the cooled cake. Carefully pour the warm caramel mixture over, making sure it fills all the holes.
06 -
Let the cake chill in the fridge for at least 4 hours. When ready to serve, add whipped cream on top and scatter some extra pecans for crunch.
# Notes:
01 -
This sweet treat combines fluffy cake, gooey caramel, and crunchy pecans into pure dessert heaven.
02 -
It’s a fantastic choice for family get-togethers or parties and can be prepped in advance.