Caramel Butter Pecan Praline Poke Cake
Moist butter pecan cake soaked in caramel and sweetened milk, topped with whipped cream and toasted pecans—pure Southern dessert bliss.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box butter pecan cake mix (plus eggs, oil, and water as listed on the box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 tub (8 oz) whipped topping (Cool Whip or similar)
1/2 cup chopped pecans, toasted
1/2 tsp vanilla extract
Instructions
Bake the Cake
Preheat oven and prepare the butter pecan cake mix according to package instructions.
Bake in a 9×13-inch pan.
Poke & Soak
While the cake is still warm, poke holes all over the top using the handle of a wooden spoon or a skewer.
Pour the sweetened condensed milk evenly over the surface, letting it soak into the holes.
Caramel & Chill
Drizzle caramel sauce generously over the top of the cake.
Allow to cool slightly.
Top It Off
Spread the whipped topping evenly over the cooled cake.
Sprinkle with toasted chopped pecans.
Refrigerate for at least 2 hours, or overnight for best flavor and texture.
Serve
Optional: Drizzle with extra caramel sauce before serving for added indulgence.
Notes
oast pecans in a dry skillet for 3–5 minutes for a deeper flavor.
Can be made a day in advance—flavors get even better overnight.
Store covered in the refrigerator for up to 3 days.
