Directions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large mixing bowl, combine the butter pecan cake mix, eggs, vegetable oil, and water. Beat on medium speed for about 2 minutes until smooth and well blended.
Pour the batter into the prepared dish and smooth out the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool slightly.
2. Add the Filling:
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface of the cake (about 1–2 inches apart).
In a small bowl, whisk together the sweetened condensed milk and caramel sauce until fully combined.
Slowly pour this mixture evenly over the cake, making sure it seeps into all the holes. Let the cake absorb the filling and cool completely.
3. Top It Off:
Once the cake is cool, spread the whipped topping evenly over the entire surface.
Sprinkle with chopped pecans and crushed pralines (if using).
Finish by drizzling with caramel sauce in a zigzag pattern for a gorgeous presentation.
4. Chill & Serve:
Refrigerate the cake for at least 2 hours before serving. This helps the flavors meld and the filling to set.
Slice and enjoy chilled for the ultimate dessert experience!
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12
Calories: ~380 kcal per serving
Perfect For:
Holiday gatherings, potlucks, birthdays, or when you want to impress with minimal effort and maximum flavor.
