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Butter Pecan Praline Poke Cake

Irresistible Butter Pecan Praline Poke Cake

This Butter Pecan Praline Poke Cake is a delightful Southern classic that combines moist cake layers with a rich praline sauce, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix Use any desired brand for convenience and ease.
  • 3 large Eggs Adds structure and moisture; substitute with applesauce or flax eggs for a vegan option.
  • 1 cup Water Can be replaced with milk for a richer flavor.
  • 1/2 cup Vegetable Oil Can be substituted with melted butter or a light-flavored oil.
For the Praline Sauce
  • 1 can Sweetened Condensed Milk Evaporated milk is a possible substitute for less sweetness.
  • 1/4 cup Butter Can be substituted with coconut oil for a dairy-free version.
  • 1 cup Brown Sugar White sugar can be used, but it may lack the richer caramel notes.
  • 1 teaspoon Vanilla Extract Use bourbon or rum for an extra kick.
For the Topping
  • 1 cup Whipped Topping (like Cool Whip) Can substitute with homemade whipped cream.
  • 1/2 cup Chopped Pecans (toasted) Can substitute with walnuts or omit for a nut-free version.
  • 1/4 cup Caramel Sauce Optional drizzle for extra indulgence; can use chocolate sauce or omit entirely.

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowl
  • medium saucepan
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the butter pecan cake mix, eggs, water, and vegetable oil. Whisk until smooth, then pour into the baking dish.
  3. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes.
  4. Poke holes in the cake with a wooden spoon handle about 1 inch apart.
  5. In a saucepan over medium heat, combine sweetened condensed milk, butter, and brown sugar. Stir until bubbling and well combined, then remove from heat and stir in vanilla extract.
  6. Drizzle the warm praline sauce over the poked cake, ensuring it seeps into the holes.
  7. Allow the cake to cool completely at room temperature for about 1-2 hours.
  8. Spread whipped topping over the cooled cake and sprinkle with chopped pecans.
  9. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Perfect for gatherings, this Butter Pecan Praline Poke Cake blends sweet and savory flavors in a delightful way. Enjoy customizing the ingredients to suit your taste!

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