Description
A moist and decadent butter pecan cake soaked in a rich praline sauce, topped with fluffy whipped cream and crunchy pecans.
Ingredients
Scale
For the Crust:
- 1 box butter pecan cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (12 oz) can evaporated milk
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- 2 cups whipped topping
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan. Prepare cake batter according to package directions using the water, oil, and eggs. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake. In a saucepan over medium heat, combine evaporated milk, brown sugar, and butter. Bring to a simmer, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in vanilla. Slowly pour the warm praline sauce over the cake, ensuring it seeps into the holes.
- Sprinkle 3/4 cup of the toasted pecans over the cake. Allow the cake to cool completely to room temperature, then refrigerate for at least 2 hours. Before serving, spread whipped topping over the cake and garnish with the remaining 1/4 cup of toasted pecans.
Notes
You can customize the seasonings to taste.