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Butter Pecan Praline Poke Cake

An indulgent Southern classic dessert featuring a butter pecan cake soaked with a rich praline sauce and topped with whipped cream and toasted pecans.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 15 slices
Course: Cake, Dessert
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 box butter pecan cake mix (15.25 oz)
  • as listed Eggs, oil, and water (as per cake mix instructions) Follow the instructions on the cake mix box.
  • 1 cup chopped pecans, toasted Toast under 350°F (175°C) oven for 8-10 minutes.
For the Praline Sauce
  • 1/2 cup unsalted butter 1 stick, melted.
  • 1 cup packed brown sugar
  • 1/2 cup sweetened condensed milk
  • 1 tsp pure vanilla extract
For the Topping
  • 1 container whipped topping (8 oz), thawed
  • 1/2 cup extra toasted pecans
  • Caramel drizzle (store-bought or homemade)

Method
 

Preparation
  1. Toast your pecans: Spread them out on a dry baking sheet in a single layer and toast in a 350°F (175°C) oven for 8-10 minutes.
  2. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  3. Prepare the butter pecan cake mix according to the package instructions, adding the toasted pecans.
Baking the Cake
  1. Pour the batter into the prepared baking pan and bake for 30-35 minutes until a toothpick comes out clean.
  2. Let it cool for 10-15 minutes before poking holes all over the cake using the handle of a wooden spoon.
Making and Adding the Praline Sauce
  1. In a medium saucepan, melt 1/2 cup unsalted butter over medium heat.
  2. Add the brown sugar and mix until dissolved. Stir in sweetened condensed milk and bring to a bubble, cooking for 2-3 minutes.
  3. Remove from heat and stir in vanilla extract. Pour this warm sauce over the cake, ensuring it goes into the holes.
Finishing Touches
  1. Let the cake cool to room temperature for 45 minutes to 1 hour.
  2. Spread the whipped topping over cooled cake, then sprinkle with toasted pecans and drizzle caramel on top.
  3. Refrigerate for at least 30 minutes before serving.

Notes

For best results, toast the pecans and chill the cake before serving. This cake tastes even better the next day.