Equipment Needed
- 9×13 inch baking pan
- Medium saucepan
- Whisk
- Wooden spoon or chopstick for poking
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Step-by-Step Instructions
First, preheat your oven according to the cake mix directions, usually 350°F. Prepare the cake batter as directed on the box, but here’s my crucial tip: fold in 3/4 cup of the toasted chopped pecans right into the batter. I tried sprinkling them on top before baking once, and they just sank to the bottom and burned slightly. Folding them in ensures they’re evenly distributed and protected, giving every slice a lovely nutty texture. Pour the batter into your greased 9×13 pan and bake as directed, until a toothpick comes out clean. Your kitchen will already smell wonderfully of butter and toasted nuts.
While the cake bakes, make the praline sauce. This is the heart of the dessert. In your medium saucepan, combine the heavy cream, unsalted butter, and packed light brown sugar. Cook this over medium heat, whisking frequently, until the butter melts and the mixture comes to a gentle boil. Let it boil for a full minute, whisking constantly—this is key for thickening. You’ll see it transform from a grainy-looking liquid into a smooth, glossy, bronze-colored sauce. Remove it from the heat and stir in the vanilla extract and salt. The salt is vital; it cuts the sweetness and makes the buttery caramel flavor truly sing. Let this sauce cool for about 10 minutes; it will thicken slightly as it sits.
The moment the cake comes out of the oven, use the handle of a wooden spoon or a chopstick to poke holes all over the warm cake. Don’t be shy—poke right to the bottom! I aim for holes about an inch apart. Now, slowly and deliberately, pour about two-thirds of your warm praline sauce over the hot cake. Grab a spatula if needed to gently spread it and help it seep into every single hole. Watching that glossy sauce disappear into the cake is one of the most satisfying parts of making this dessert. Let the cake cool completely to room temperature. This allows the sauce to fully absorb and set.(See the next page below to continue…)