Introduction

Indulge in the rich, Southern-inspired flavor of Butter Pecan Praline Poke Cake — a dessert that’s as decadent as it sounds! This moist, buttery cake is soaked with sweet caramel sauce and topped with a creamy praline frosting loaded with pecans. It’s perfect for holidays, potlucks, or any time you want to impress your guests with a truly irresistible treat.

Ingredients

For the Cake:

• 1 box butter pecan cake mix
• 1 can (14 oz) sweetened condensed milk
• 1 cup chopped pecans, toasted
• 1 cup water (or per cake mix directions)
• 1/2 cup vegetable oil
• 3 large eggs

For the Praline Topping:

• 1/2 cup (1 stick) unsalted butter
• 1 cup light brown sugar, packed
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans

For the Frosting:

• 1 tub (8 oz) whipped topping (like Cool Whip), thawed
• 1 jar (7 oz) marshmallow crème
• 1/2 cup caramel sauce (for drizzling)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
2. Prepare the Cake Batter: In a large bowl, combine the butter pecan cake mix, water, oil, and eggs. Beat with a mixer on medium speed for about 2 minutes, until smooth. Fold in the toasted pecans.
3. Bake the Cake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
4. Poke the Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface.
5. Add Sweetened Condensed Milk: Pour the can of sweetened condensed milk evenly over the warm cake, letting it soak into the holes. Allow the cake to cool completely.
6. Make the Praline Topping: In a saucepan over medium heat, melt the butter. Add brown sugar and heavy cream, stirring constantly until the mixture comes to a gentle boil. Let it boil for 1–2 minutes, then remove from heat and stir in vanilla and pecans. Cool slightly before spreading.
7. Spread the Praline: Pour the praline mixture evenly over the cooled cake.
8. Prepare the Frosting: In a medium bowl, mix the whipped topping and marshmallow crème together until smooth and fluffy. Spread evenly over the praline layer.
9. Finish and Chill: Drizzle caramel sauce on top for extra sweetness. Chill the cake for at least 1 hour before serving.

Description

This Butter Pecan Praline Poke Cake is the ultimate combination of buttery, nutty, and caramel goodness. Each bite melts in your mouth — with the moist cake absorbing the sweet praline and creamy topping. It’s a perfect dessert for fall gatherings, Thanksgiving, or any time you crave something rich and comforting.

Tips

• Toast your pecans before adding them to enhance their flavor.
• Let the cake cool before adding the praline to prevent it from soaking too much.
• Use real butter for the praline topping — it makes a big difference!
• For a more homemade touch, make your own caramel drizzle instead of store-bought.
• Chill before serving for the best texture and flavor.

Correction

If your praline topping turns grainy, it may have been cooked too long. Next time, boil it for just 1–2 minutes and stir constantly to keep it smooth and creamy.