Butter Pecan Praline Poke Cake

A rich, buttery Southern dessert made from a soft Butter Pecan cake soaked in caramel-pecan praline sauce, topped with fluffy whipped cream and toasted pecans. Every bite blends creamy sweetness and nutty crunch for the ultimate comfort treat.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 12 servings

Ingredients

1 box Butter Pecan cake mix 1 cup milk ½ cup butter, melted 3 eggs 1 can (14 oz) sweetened condensed milk ½ cup caramel sauce 1 cup chopped pecans, divided 1 tub whipped topping (Cool Whip), thawed Extra caramel drizzle (optional)

Instructions

Step 1: Preheat and Prepare: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.
Step 2: Mix the Batter: In a large bowl, whisk cake mix, milk, melted butter, and eggs until smooth and thick.
Step 3: Bake the Cake: Pour batter into the prepared dish and bake 25–30 minutes until a toothpick inserted comes out clean.
Step 4: Poke and Pour: While still warm, poke holes all over the cake using a wooden spoon handle.
Step 5: Make the Praline Sauce: Combine sweetened condensed milk, caramel sauce, and chopped pecans; mix until smooth.
Step 6: Pour Over Cake: Pour praline mixture evenly over the warm cake, allowing it to soak into holes.
Step 7: Cool and Frost: Let cake cool completely. Spread whipped topping evenly with a spatula.
Step 8: Garnish and Chill: Sprinkle toasted pecans on top, drizzle with caramel, and refrigerate for 1 hour before slicing.

Notes

• For deeper flavor, substitute milk with buttermilk. • Toast pecans before adding for a richer aroma. • Store covered in refrigerator for up to 5 days. • Freeze (without topping) up to 2 months. Thaw overnight before serving. • Best served chilled or slightly warm with extra caramel drizzle.

Nutrition

Calories: 420
Fat: 24g
Saturated fat: 10g
Sugar: 34g
Sodium: 210mg
Protein: 6g
Carbohydrates: 46g
Fiber: 2g