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Butter Pecan Praline Poke Cake

Decadent Butter Pecan Praline Poke Cake You’ll Adore

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This Butter Pecan Praline Poke Cake is a delightful twist on a classic Southern dessert, bursting with flavor and perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix Substitute with yellow or vanilla cake mix plus ½ cup finely chopped toasted pecans and 1 teaspoon butter extract if needed.
  • 3 large Eggs
  • 1 cup Whole Milk or Evaporated Milk Enhances the cake's richness.
  • ½ cup Unsalted Butter (melted)
  • 1 teaspoon Vanilla Extract Elevates flavor.
  • 1 cup Chopped Pecans Toast for enhanced flavor.
For the Praline Sauce
  • ½ cup Unsalted Butter Forms the base of the sauce.
  • 1 cup Light Brown Sugar Infuses the sauce with sweetness.
  • ½ cup Heavy Cream Adds creaminess.
  • 1 pinch Salt Balances sweetness.
  • 1 teaspoon Vanilla Extract
For the Toppings
  • 1 cup Whipped Topping Consider homemade for a fresher touch.
  • ½ cup Caramel Sauce (optional) For drizzling.
  • ½ cup Chopped Toasted Pecans For garnish.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a large mixing bowl, combine the butter pecan cake mix, eggs, milk, melted butter, and vanilla extract. Mix until smooth.
  2. Pour the batter into the greased pan and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean. Let it cool slightly in the pan.
  3. While warm, poke holes all over the cake surface with a skewer or wooden spoon handle.
  4. Pour sweetened condensed milk evenly over the cake, allowing it to soak in. Let cool for at least 30 minutes, then refrigerate until completely cool.
  5. In a medium saucepan, melt unsalted butter. Mix in brown sugar and heavy cream, cooking for 3-5 minutes until bubbly. Add vanilla extract and a pinch of salt, simmer for another minute.
  6. Spread the praline topping evenly over the cooled cake and refrigerate for at least 1 hour to set.
  7. Spread a layer of whipped topping over the cake and drizzle with caramel sauce. Sprinkle remaining pecans on top before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

For best results, chill overnight to meld flavors and enhance the dessert experience.

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