Pumpkin Praline Poke Cake
This Pumpkin Praline Poke Cake is the ultimate fall dessert! It's so simple and is absolutely delicious!
Ingredients
- 1 box of yellow cake mix plus the ingredients to make the cake
- 1 cup of chopped pecans
- 1 cup of pumpkin puree
- 1 teaspoon of pumpkin spice
- 1 14-ounce can of sweetened condensed milk
Topping Ingredients
- 1 1/2 cup of chopped pecans
- 1/2 cup of brown sugar
- 4 tablespoons of butter melted
- 1 8 ounce tub of Cool Whip
Instructions
Directions:
- Combine yellow cake mix, ingredients listed on the back of the cake mix box, the pumpkin puree, pumpkin spice, and chopped pecans in a large bowl. Stir until completely combined. Pour into a 9X13 and bake according to the directions on the back of the cake box.
- When the cake is done, take a fork or the end of a wooden spoon and poke holes all through it. Pour the condensed milk over the cake. Allow the cake to cool completely.
Topping Directions
- Preheat the oven to 400 degrees. Mix the pecans, brown sugar, and melted butter together. Place parchment paper on a baking sheet and spread the praline mixture over it. Cook for 6 minutes and then place in the freezer for 1-2 hours or until completely cooled. Spread Cool Whip over the entire cake. Break the pralines up with a fork and then sprinkle over the cake. Chill for at least 4 hours or overnight. Keep any leftovers refrigerated.
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