Butter Pecan Praline Poke Cake Recipe
This rich, buttery poke cake is filled with sweet praline sauce and topped with whipped cream and crunchy pecans. A southern-inspired dessert that’s easy to make and impossible to resist!
Ingredients
- 1 box butter pecan cake mix
- 3 eggs as per cake mix instructions
- 1 cup water as per cake mix instructions
- ⅓ cup vegetable oil as per cake mix instructions
- 1 14 oz can sweetened condensed milk
- ½ cup chopped pecans
- ½ cup butter
- ½ cup brown sugar
- ½ tsp vanilla extract
- 1 8 oz tub whipped topping (Cool Whip), thawed
Instructions
- Prepare and bake cake in a 9x13" pan according to box instructions.
- While warm, poke holes all over the cake with a fork or handle of a spoon.
- Pour sweetened condensed milk evenly over cake and let it soak in.
- In a saucepan, melt butter and brown sugar over medium heat.
- Stir until smooth, then add vanilla and pecans; simmer for 2 mins.
- Pour warm praline sauce over the cake and spread evenly.
- Cool completely, then top with whipped topping.
- Chill before serving. Sprinkle extra pecans on top if desired.
Notes
- For extra richness, drizzle caramel sauce over the top.
- Toast pecans lightly before adding for a deeper flavor.
- Store covered in the fridge for up to 3 days.
- Best served chilled or at room temperature.