Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and optionally line with parchment.
- Mix cake mix, eggs, oil, water, and vanilla until smooth. Pour into the pan and bake 25–30 minutes.
- Cool the cake for 10–15 minutes, then poke holes across the surface.
- For the sauce, melt butter in a saucepan. Add brown sugar and whisk until dissolved.
- Slowly whisk in heavy cream. Simmer 2–3 minutes until slightly thickened. Add vanilla and pecans.
- Pour warm sauce evenly over the cake, letting it soak into the holes. Cool completely, then refrigerate several hours.
- Make the praline topping by melting butter in a skillet. Add sugar and corn syrup and cook until light amber.
- Stir in pecans, salt, and cinnamon. Drop in thin clusters on parchment and let harden.
- Break praline into pieces and sprinkle over the chilled cake.
- Slice and serve slightly chilled or at room temperature with whipped cream or vanilla ice cream.
Notes
For extra flavor, toast the pecans before adding them to the sauce or praline topping. Cake is best chilled overnight for maximum soak and richness.
