Caramel Pecan Poke Cake

By dorchuk

Ingredients

• 1 (18.25-ounce) box chocolate cake mix, prepared according to package directions
• 1 (14-ounce) can sweetened condensed milk
• 1 (14-ounce) can caramel topping
• 1 (16-ounce) container coconut pecan frosting
• 1/2 cup chopped pecans

Preparation

Step 1

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Pour batter into baking dish.

Bake 28 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes, then poke holes in top of cake using a wooden spoon handle.

In a medium bowl, mix sweetened condensed milk and caramel topping. Pour mixture slowly over cake while still warm.

Cover and refrigerate 8 hours, or overnight. Spread frosting over cake, sprinkle with pecans, and serve.