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Irresistible Butter Pecan Praline Poke Cake for Every Sweet Tooth

Indulge in this delightful Butter Pecan Praline Poke Cake, combining creamy texture and crunchy toasted pecans, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix Use a quality brand for the best outcome.
  • 1 can Sweetened Condensed Milk Can substitute with evaporated milk.
For the Praline Sauce
  • 1/2 cup Unsalted Butter Melt before using.
  • 1 cup Brown Sugar Use light or dark based on preference.
  • 1/2 cup Heavy Cream Substitute with half-and-half for a lighter option.
For the Topping
  • 1 cup Heavy Whipping Cream Use stabilizer if desired.
  • 1/4 cup Powdered Sugar Granulated sugar can be used as an alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1 cup Toasted Pecans Walnuts can be used as a substitute.

Equipment

  • 9x13 inch cake pan
  • Mixing Bowl
  • Saucepan
  • spatula
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
  2. In a large mixing bowl, combine the butter pecan cake mix with eggs, water, and oil as per package instructions.
  3. Pour the batter into the greased cake pan and bake for about 30 minutes.
  4. Remove the cake from the oven, let it cool for 10 minutes, then poke holes throughout the cake.
  5. Generously drizzle sweetened condensed milk over the cake, ensuring it seeps into the holes.
  6. For the praline sauce, melt butter in a saucepan, stir in brown sugar and heavy cream, simmer for 3–5 minutes.
  7. Pour half of the warm praline sauce over the cooled cake, allowing it to soak in.
  8. In a clean mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Spread the whipped cream over the top of the cake, drizzle remaining sauce and sprinkle toasted pecans.
  10. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Poking the cake while warm allows the sweetened condensed milk to soak effectively. Refrigerate for at least 2 hours for the best flavor.

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