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

A decadent slice of butter pecan praline poke cake topped with caramel sauce, pecans, and whipped cream.
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Make this rich, buttery Butter Pecan Praline Poke Cake. It soaks up sweet praline goodness, resulting in an ultra-moist, decadent Southern-style dessert perfect for holidays or potlucks.

Ingredients

Scale
  • 1 box yellow cake mix (plus ingredients listed on the box)
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy cream
  • 1 cup packed brown sugar
  • 1 cup chopped pecans, toasted
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream (for topping)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (for topping)
  • 1 cup whipped topping (thawed)
  • Extra toasted pecans for garnish

Instructions

  1. Prepare the cake according to the box directions using a 9×13 inch baking pan. Stir 1 teaspoon of vanilla extract into the batter before baking. Bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. While the cake cools, prepare the praline soak. In a medium saucepan, combine the sweetened condensed milk, 1 cup of heavy cream, brown sugar, toasted pecans, and butter.
  3. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes, stirring often. Remove from heat.
  4. Use a wooden skewer or fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart.
  5. Slowly pour the warm praline sauce evenly over the entire surface of the cake, allowing the sauce to soak into the holes. Let the cake cool completely at room temperature, then cover and chill in the refrigerator for at least 2 hours, or until the sauce is fully absorbed.
  6. Prepare the topping: In a separate bowl, beat together the remaining 1/2 cup heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  7. Spread the whipped topping evenly over the chilled, soaked cake.
  8. Garnish the top with extra toasted pecans before serving your decadent nut cake.

Notes

  • For a richer flavor, toast your pecans lightly in a dry skillet over medium heat until fragrant before using them in the sauce and as a topping.
  • If you prefer a quicker method, you can substitute the homemade praline sauce with a can of pre-made caramel sauce mixed with 1/2 cup of sweetened condensed milk.
  • This cake tastes best when served cold, directly from the refrigerator.

Nutrition

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