Praline Honey Ham Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
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
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1 Box Butter Pecan Cake Mix
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3/4 Cup Butter, Melted
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1/4 Cup Tony’s Praline Honey Ham Injectable Marinade
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4 Whole Eggs
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1 Cup Whole Milk
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1/2 Cup Tony’s Praline Honey Ham Injectable Marinade
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1 Can Sweetened Condensed Milk
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2 Tablespoons Tony’s Praline Honey Ham Injectable Marinade
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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!
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