Praline Honey Ham Marinade 
Yakamein
Yakamein is a classic Creole fusion of flavors. This meaty noodle soup AKA 'Old Sober' is…
Get Recipe“This Southern cake is always quick to disappear at parties and potlucks,” ~ Baking Beauty. Filled with a buttery praline flavor thanks to Tony’s Praline Honey Ham Injectable Marinade, this Praline Poke Cake does not disappoint!
Ingredients
-
1 Box Butter Pecan Cake Mix
-
3/4 Cup Butter, Melted
-
1/4 Cup Tony’s Praline Honey Ham Injectable Marinade
-
4 Whole Eggs
-
1 Cup Whole Milk
-
1/2 Cup Tony’s Praline Honey Ham Injectable Marinade
-
1 Can Sweetened Condensed Milk
-
2 Tablespoons Tony’s Praline Honey Ham Injectable Marinade
-
3/4 Cup Pecans, Roughly Chopped
- Clear
Directions
Making the Cake:
- Line a 9×13-inch pan with nonstick foil.
- In a large bowl, combine cake mix, melted butter, 1/4 cup Tony’s Praline Honey Ham Marinade, eggs and milk. Stir until just combined. Do not overmix.
- Pour batter into prepared pan. Bake at 325°F for 23-28 minutes or until a toothpick inserted near the center comes out clean.
Adding the Filling:
- Cool the cake slightly, 3-5 minutes.
- Using a wooden spoon, poke holes into the cake around 2 inches apart.
- Pour or inject 1/2 cup Tony’s Praline Honey Ham Marinade into the holes.
Making the Topping:
- In a medium microwave-safe bowl, combine sweetened condensed milk and 2 tablespoons Tony’s Praline Honey Ham Marinade. Heat for 2-3 minutes or until warmed through and slightly thickened.
- Spoon over the cake and garnish with chopped pecans. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Fried Shrimp Dumplings
Crispy, Juicy and full of Cajun flavor...these Fried Shrimp Dumplings by @flychefaldenb will be your go…
Get Recipe