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Butter Pecan Praline Poke Cake

A rich and indulgent poke cake with buttery pecan flavor and a sticky praline finish, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box Butter Pecan cake mix
  • 1 cup milk
  • ½ cup butter, melted use unsalted butter to control the salt
  • 3 large eggs eggs
Praline Sauce
  • 1 can sweetened condensed milk 14 oz
  • ½ cup caramel sauce
  • ½ cup chopped pecans fresh pecans for better crunch
Toppings
  • 1 tub whipped topping (Cool Whip), thawed thaw in the fridge to hold texture
  • ½ cup chopped pecans, toasted for extra crunch
  • to taste Extra caramel drizzle optional

Method
 

Preparation
  1. Preheat oven to 350°F and grease a 9x13-inch baking pan.
  2. In a large bowl, whisk the cake mix, milk, melted butter, and eggs until smooth.
  3. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake for 25–30 minutes, or until a toothpick comes out clean from the center.
  2. Let the cake cool slightly, about 10 minutes, then poke holes all over it with the handle of a wooden spoon or a fork.
Making Praline Sauce
  1. In a bowl, whisk together the sweetened condensed milk and caramel sauce until blended.
  2. Pour the praline sauce over the warm cake, spreading gently to fill the holes.
  3. Sprinkle the chopped pecans evenly over the sauce.
Finishing Touch
  1. Refrigerate the cake for at least 2 hours.
  2. Spread the whipped topping over the chilled cake, then top with toasted pecans and an extra caramel drizzle if desired.

Notes

For a richer flavor, consider using half browned butter. Chill the cake longer before adding whipped topping to avoid slips. Enjoy with coffee or a light dessert pairing.