Ingredients:

  • 1 (15.25 ounce/432g) box butter pecan cake mix
  • Ingredients called for on cake mix box (typically eggs, oil, and water)
  • 1/2 cup (60g) chopped pecans
  • 1 cup (2 sticks/226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.5g) kosher salt
  • 1 (8 ounce/227g) container whipped topping, thawed
  • 1/4 cup (30g) chopped pecans, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Prepare cake batter according to package directions, incorporating the 1/2 cup chopped pecans into the batter.
  3. Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  4. Let cool slightly.
  5. While the cake is baking, melt butter in a small saucepan over medium heat.
  6. Stir in brown sugar and heavy cream. Bring to a simmer, stirring constantly, and cook for 3-4 minutes, or until slightly thickened.
  7. Remove from heat and stir in vanilla extract and salt.
  8. While the cake is still warm, use a fork or wooden skewer to poke holes all over the surface of the cake.
  9. Slowly pour the warm praline sauce evenly over the cake, allowing it to soak into the holes.
  10. Refrigerate for at least 30 minutes to allow the cake to cool completely and the sauce to set.
  11. Spread thawed whipped topping evenly over the cooled cake.
  12. Sprinkle with chopped pecans.
  13. Slice and serve.