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 or at room temperature.
Perfect with a scoop of vanilla ice cream or a dollop of whipped cream! 🍨
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