Butter Pecan Praline Poke Cake

Southern Delight Butter Pecan Praline Poke Cake

Ingredients:

1 box butter cake mix
1 cup chopped pecans
4 tablespoons butter
1 can (14 oz) sweetened condensed milk
1 jar (10 oz) butterscotch caramel topping
1 container (8 oz) whipped topping, thawed
Extra pecans and butterscotch chips for garnish

Directions:

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Prepare the butter cake mix according to the package instructions. Stir in 1 cup chopped pecans and pour into the prepared pan.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, melt the butter in a pan over medium heat and add the remaining pecans. Cook until toasted, then set aside.
Once the cake is done and still hot, poke holes all over the top with the back of a wooden spoon.
Pour the sweetened condensed milk over the cake, making sure it fills the holes. Follow with the butterscotch caramel topping.
Allow the cake to cool completely, then spread the whipped topping over the top.
Garnish with toasted pecans and butterscotch chips. Refrigerate for at least an hour before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 430 kcal | Servings: 12 servings