Description
A rich, buttery cake soaked in sweet praline sauce and topped with whipped cream and crunchy pecans — this Butter Pecan Praline Poke Cake is a Southern classic.
Ingredients
For the Cake:
1 box butter pecan cake mix (15.25 oz)
1 cup water
½ cup vegetable oil
3 large eggs
For the Praline Sauce:
1 can (14 oz) sweetened condensed milk
½ cup butter
½ cup brown sugar
1 tsp vanilla extract
For the Topping:
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 cup chopped pecans, toasted
Caramel sauce (optional, for drizzling)
Instructions
Bake the Cake:
Preheat oven to 350°F (175°C). Prepare the butter pecan cake mix according to the package instructions using water, oil, and eggs. Bake in a 9×13-inch pan for the time listed (usually 30–35 minutes), until a toothpick comes out clean.
Poke Holes:
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
Make the Praline Sauce:
In a saucepan over medium heat, combine sweetened condensed milk, butter, and brown sugar. Stir constantly until butter is melted and the sauce is bubbling. Remove from heat and stir in vanilla.
Pour the Sauce:
Slowly pour the warm praline sauce over the poked cake, making sure it seeps into all the holes.
Cool and Top:
Let the cake cool completely. Then spread whipped topping over the top and sprinkle with toasted pecans.
Optional Garnish:
Drizzle with caramel sauce just before serving for extra indulgence.
Notes
For deeper flavor, toast the pecans in a dry skillet for 2–3 minutes until fragrant.
Chill the cake for at least an hour before serving for best texture.
You can substitute homemade whipped cream for Cool Whip if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
