MAKES 1 (9 X 13-INCH) CAKE
You don’t need to travel to the French Quarter in New Orleans to experience the sweet pecan crunch of pralines and that indescribable caramel flavor. Bake a Pralines and Cream Poke Cake in a snap, then enjoy a slice while you linger sipping chicory coffee. Laissez les bon temps roulez, as they say in the Crescent City—“Let the good times roll!”
Nonstick cooking spray
1 (15.25- to 18-ounce) box butter pecan cake mix
Eggs, oil, and water as directed on the cake mix box
½ cup butterscotch ice cream topping
¾ cup coarsely chopped pecans, toasted
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the tines of a fork. Pour the butterscotch topping evenly over the cake.
Frost the cake with the Caramel Frosting. Immediately sprinkle with the pecans and gently press the pecans into the frosting using the back of a large spoon.
TIPS
Substitute caramel-flavored topping for butterscotch.
Substitute a yellow, vanilla, or white cake mix for the butter pecan cake mix.