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Butter Pecan Praline Poke Cake: Ultra Moist and Decadent Southern Dessert

Close-up of a moist slice of butter pecan praline poke cake soaking in caramel sauce, topped with pecans and whipped cream.
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This Butter Pecan Praline Poke Cake delivers rich, buttery flavor soaked in sweet caramel sauce. It is a truly moist, melt-in-your-mouth Southern classic perfect for potlucks and holidays.

Ingredients

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

Instructions

  1. Prepare the cake according to the box directions using the ingredients listed on the box, adding 1 teaspoon of vanilla extract to the batter. Bake in a 9×13 inch baking dish. Let the cake cool for 15 minutes after removing it from the oven.
  2. While the cake cools slightly, prepare the praline sauce. In a medium saucepan, combine the butter, brown sugar, and heavy cream. Bring the mixture to a boil over medium heat, stirring constantly. Boil for exactly one minute, then remove from the heat and stir in 1 teaspoon of vanilla extract.
  3. Poke holes all over the top of the warm cake using the handle of a wooden spoon or a large fork, spacing them about one inch apart.
  4. Slowly pour the hot praline sauce evenly over the entire surface of the cake, allowing the sauce to soak into the holes.
  5. In a small bowl, stir the boiling water into the sweetened condensed milk until smooth. Pour this mixture over the cake, ensuring it seeps into the poked holes. Let the cake cool completely at room temperature, then chill in the refrigerator for at least 2 hours, or until fully set.
  6. Before serving, spread the thawed whipped topping evenly over the chilled cake. Sprinkle the toasted, chopped pecans over the whipped topping. Slice and serve this decadent Southern sweet.

Notes

  • For the best texture, toast your pecans lightly in a dry skillet over medium heat until fragrant before chopping and using them.
  • You can substitute the whipped topping with a homemade cream cheese frosting for an even richer, more buttery cake experience.
  • This cake tastes best when served cold, as the soaking liquid firms up slightly when chilled.

Nutrition

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