Ingredients
Scale
- 1 box (15.25 oz) vanilla cake mix
- 1 package (3.4 oz) butterscotch instant pudding mix
- 1 cup chopped toasted pecans
- 1 can (14 oz) sweetened condensed milk
- ½ cup brown sugar
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan. Prepare the vanilla cake mix as per package instructions, then pour the batter into the pan and bake for 30-35 minutes, or until a toothpick comes out clean. Cool for 10-15 minutes.
- Create Holes: After cooling, use a wooden spoon handle or straw to poke holes evenly across the cake. This allows the sweetened condensed milk to soak in.
- Prepare the Milk Mixture: In a separate bowl, combine the sweetened condensed milk with half of the praline sauce. Slowly pour this mixture over the cake, filling the holes. Let the cake sit for 10-15 minutes.
- Make the Praline Sauce: In a saucepan, melt the butter over medium heat. Stir in the brown sugar, then add the heavy cream, whisking until smooth. Remove from heat and add vanilla extract. Let it cool slightly before drizzling over the cake.
- Chill and Serve: Refrigerate the cake for at least 4 hours (or overnight for best flavor). Top with additional toasted pecans before serving.
Notes
- For an extra indulgent touch, add more praline sauce on top before serving.
- Toast the pecans for enhanced flavor.
- Refrigerating overnight allows the cake to absorb all the delicious flavors.