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Butter Pecan Praline Poke Cake: Rich, Moist Southern Dessert

A decadent slice of butter pecan praline poke cake topped with caramel sauce, pecans, and whipped cream.
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Create this rich, moist Butter Pecan Praline Poke Cake. This Southern dessert features a tender cake soaked in sweet praline sauce, topped with whipped cream and crunchy pecans for an indulgent treat.

Ingredients

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  • 1 box yellow cake mix plus ingredients listed on box
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 cup chopped pecans, toasted
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 (8 ounce) container frozen whipped topping, thawed

Instructions

  1. Prepare the yellow cake according to the package directions using the ingredients listed on the box. Stir in 1 teaspoon of vanilla extract into the batter before baking.
  2. Bake the cake in a 9×13 inch baking pan. Let the cake cool in the pan for 10 minutes after removing it from the oven.
  3. While the cake cools slightly, prepare the praline soak. In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, heavy cream, water, and salt.
  4. Heat the saucepan over medium heat. Stir constantly until the butter melts and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes, stirring frequently until the sauce thickens slightly. Remove from heat.
  5. Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart.
  6. Slowly pour the warm praline sauce evenly over the entire surface of the cake, allowing the sauce to soak into the holes.
  7. Allow the cake to cool completely at room temperature, then cover and chill in the refrigerator for at least 2 hours, or until the sauce is fully absorbed and the cake is cold.
  8. Before serving, spread the thawed whipped topping evenly over the chilled cake.
  9. Sprinkle the toasted chopped pecans over the whipped topping. Slice and serve this decadent nut cake.

Notes

  • Toast your pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. This deepens the buttery pecan flavor.
  • You can substitute the whipped topping with homemade stabilized whipped cream for a richer texture.
  • Make the cake and praline sauce a day ahead. Keep it covered in the refrigerator, and add the topping and pecans just before serving.

Nutrition

Find it online: https://cookerycommand.com/butter-pecan-praline-poke-cake-recipe/