Directions:
Prepare the Cake:
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Mix cake batter according to package instructions, adding vanilla for extra flavor.
Pour into pan and bake 25–30 minutes, until a toothpick comes out clean.
Cool for 10–15 minutes.
Make the Butter-Pecan Sauce:
In a saucepan, melt butter over medium heat. Add brown sugar and whisk until smooth.
Slowly pour in heavy cream while whisking — the mixture will bubble.
Simmer for 2–3 minutes until slightly thickened, then stir in vanilla and pecans.
Let cool slightly (it should still be pourable).
Poke & Soak:
Use a skewer or fork to poke holes all over the warm cake.
Pour the warm butter-pecan sauce evenly over the cake, letting it soak in.
Cool completely, then refrigerate several hours or overnight for best flavor.
Make the Praline Topping:
In a skillet, melt butter. Add sugar and corn syrup; cook until golden brown.
Stir in pecans, salt, and cinnamon.
Drop spoonfuls onto parchment to cool and harden into praline clusters.
Top the Cake:
Sprinkle the praline clusters evenly over the cake.
Garnish with whipped cream, pecan halves, or a sprinkle of sea salt.
Serve:
Slice gently and serve chilled
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