Description
A moist butter pecan cake soaked with rich praline sauce and topped with creamy frosting.
Ingredients
Scale
For the Crust:
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tub whipped topping
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F. Prepare cake mix with eggs, water, and oil according to package directions. Bake in 9×13 pan for 30-35 minutes until done.
- While warm, use the end of a wooden spoon to poke holes all over the cake. Pour sweetened condensed milk and caramel sauce over the cake, allowing it to soak into the holes.
- Sprinkle half the chopped pecans over the cake. Let cool completely.
- Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over cooled cake and top with remaining pecans. Refrigerate at least 2 hours before serving.
Notes
You can customize the seasonings to taste.