Buttery Pecan Praline Poke Cake (Print Version)

# Ingredients:

→ Cake

01 - 1 box butter pecan cake mix
02 - 3 large eggs
03 - 1 cup water
04 - 1/2 cup vegetable oil
05 - 1/2 cup sour cream

→ Caramel Filling

06 - 1 cup caramel sauce
07 - 1/2 cup sweetened condensed milk

→ Topping

08 - 1 cup heavy whipping cream
09 - 1/4 cup powdered sugar
10 - 1 teaspoon vanilla extract
11 - 1 cup chopped pecans, toasted
12 - 1/2 cup crushed pralines (optional)

# Instructions:

01 - Preheat oven to 350°F. Mix cake mix, eggs, water, oil, and sour cream for 2 minutes. Pour into greased 9x13 pan and bake 25-30 minutes.
02 - Combine caramel sauce and sweetened condensed milk. Poke holes in warm cake and pour mixture over top.
03 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
04 - Once cake is cool, spread whipped cream over top. Sprinkle with toasted pecans and crushed pralines.
05 - Refrigerate at least 1 hour before serving.

# Notes:

01 - Can drizzle extra caramel sauce when serving
02 - Store-bought whipped topping can be used instead

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