Butter Pecan Praline Poke Cake

• 1 tub (8 oz) whipped topping (or homemade whipped cream)
• ½ cup chopped pecans (for topping)

Directions

Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, prepare the vanilla cake mix according to the instructions on the box. Typically, you’ll need to add water, vegetable oil, and eggs to the mix. Stir until smooth and well combined.
3. Pour the batter into the prepared baking dish and bake for the time indicated on the cake box, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and allow it to cool for about 10 minutes. Once cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, making sure to create deep holes but not to break the cake apart.

Step 2: Make the Butter-Pecan Sauce

1. In a saucepan over medium heat, combine the heavy cream, unsalted butter, and light brown sugar. Stir continuously until the butter is fully melted and the sugar is dissolved. Let the mixture come to a simmer, then cook for an additional 3-4 minutes, allowing it to thicken slightly.
2. Once the sauce is ready, remove it from heat and stir in the chopped pecans. The sauce should be smooth and slightly thickened.

Step 3: Pour the Sauce Over the Cake

1. Carefully pour the warm butter-pecan sauce over the cooled cake, making sure to fill the holes you poked. The sauce will seep into the cake and infuse it with rich, nutty flavor.
2. Let the cake absorb the sauce for about 20-30 minutes so the flavors can meld together.

Step 4: Add the Whipped Topping