Butter Pecan Praline Poke Cake
This ultra-moist poke cake is soaked with praline sauce, topped with fluffy whipped cream, and finished with crunchy toasted pecans for the ultimate Southern dessert.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern / American
- Diet: Vegetarian
Ingredients
For the Cake:
1 box Butter Pecan cake mix
1 cup milk (or buttermilk)
½ cup butter, melted
3 large eggs
For the Praline Sauce:
1 can (14 oz) sweetened condensed milk
½ cup caramel sauce (store-bought or homemade)
½ cup chopped pecans
For the Topping:
1 tub whipped topping (Cool Whip, thawed)
½ cup chopped pecans, toasted
Extra caramel drizzle (optional)
Instructions
Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix Cake Batter: In a large bowl, combine cake mix, milk, melted butter, and eggs. Mix until smooth.
Bake Cake: Pour batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Poke Holes: While the cake is still warm, poke holes all over the surface using the handle of a wooden spoon.
Make Praline Sauce: In a bowl, stir together sweetened condensed milk, caramel sauce, and chopped pecans. Pour over the warm cake, letting it soak into the holes.
Cool Cake: Allow the cake to cool completely.
Frost: Spread whipped topping evenly over the cooled cake.
Garnish: Sprinkle with toasted pecans and drizzle with extra caramel, if desired.
Chill: Refrigerate for at least 1 hour before serving.
Notes
Can’t find Butter Pecan cake mix? Use yellow cake mix + ½ cup chopped pecans in the batter.
Swap caramel sauce with butterscotch for a twist.
Use homemade whipped cream for a fresher topping.
Toast pecans in a dry skillet for 3–4 minutes for best flavor.
Find it online: https://allrecipesmade.com/butter-pecan-praline-poke-cake/
