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Butter Pecan Praline Poke Cake

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Butter Pecan Praline Poke Cake

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If you love decadent desserts that melt in your mouth, this Butter Pecan Praline Poke Cake is about to become your new favorite treat. Made with a rich butter pecan cake base, soaked with sweetened condensed milk, layered with homemade praline sauce, and topped with fresh whipped cream, this dessert is the perfect balance of creamy, nutty, and sweet.

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Perfect for holidays, potlucks, or family gatherings, this poke cake recipe is a crowd-pleaser that looks impressive but is surprisingly easy to make.

Why You’ll Love This Recipe

  • Decadent Layers: Sweetened condensed milk soaks into the cake for an ultra-moist texture.
  • Homemade Praline Sauce: Caramelized butter, brown sugar, and pecans make every bite indulgent.
  • Perfect for Sharing: Feeds a crowd and always gets rave reviews.
  • Southern Classic with a Twist: Combines butter pecan cake with praline for a double dose of flavor.
  • Make-Ahead Friendly: Tastes even better the next day after chilling in the refrigerator.

Ingredients Breakdown

For the Cake

  • Butter Pecan Cake Mix: Easy shortcut base with rich pecan flavor.
  • Sweetened Condensed Milk: Adds sweetness and keeps the cake moist.
  • Caramel Sauce: Enhances the praline flavor with gooey richness.
  • Chopped Pecans: Toasted for extra crunch and nutty depth.

For the Whipped Cream Topping

  • Heavy Whipping Cream: Fresh, fluffy topping for balance.
  • Powdered Sugar: Lightly sweetens the cream.
  • Vanilla Extract: Enhances the flavor.

For the Praline Sauce

  • Butter: The rich base of the praline mixture.
  • Brown Sugar: Caramelizes into a sweet, sticky sauce.
  • Heavy Cream: Creates a smooth, creamy texture.
  • Chopped Pecans: Classic praline crunch in every spoonful.

Tips and Tricks

  • Poke Deep Holes: Use the handle of a wooden spoon so the condensed milk seeps deeply into the cake.
  • Toast Your Pecans: Toasting brings out the nutty flavor and prevents sogginess.
  • Don’t Overwhip Cream: Stop once stiff peaks form to avoid grainy texture.
  • Let It Chill: This cake tastes best after at least 2 hours in the fridge.
  • Praline Sauce Consistency: If too thick, add a splash of cream; if too thin, simmer longer.

Variations and Customizations

  • Shortcut Topping: Swap homemade whipped cream for Cool Whip if pressed for time.
  • Chocolate Twist: Drizzle chocolate sauce with the praline for extra indulgence.
  • Nut-Free Option: Use crushed pretzels instead of pecans for crunch without nuts.
  • Bourbon Pecan Cake: Add a splash of bourbon to the praline sauce for a boozy upgrade.
  • Mini Cakes: Make individual poke cakes in ramekins for portion control.

Pairing Suggestions

  • Serve With: A hot cup of coffee or a glass of cold milk.
  • Holiday Spread: Perfect alongside pecan pie, pumpkin pie, or cheesecake.
  • Special Touch: Top each slice with a scoop of vanilla ice cream for extra indulgence.

Storage Instructions

  • Refrigerator: Store covered in the fridge for up to 4 days.
  • Freezer: Freeze individual slices (without whipped cream topping) for up to 2 months.
  • Make Ahead: Assemble the cake and praline sauce one day ahead. Add whipped cream and garnishes just before serving.

Popular Questions

Can I use a different cake mix?
Yes! A yellow or vanilla cake mix works well, though butter pecan gives the richest flavor.

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What if I don’t have caramel sauce?
You can skip it, but it adds extra gooey sweetness. Try substituting dulce de leche.

How do I toast pecans?
Spread pecans on a baking sheet and toast at 350°F for 5–7 minutes until fragrant.

Can I double this recipe?
Absolutely! Make two 9×13 pans for larger gatherings.

Butter Pecan Praline Poke Cake
Caroline

Butter Pecan Praline Poke Cake

A decadent poke cake made with buttery pecan cake, caramel, sweetened condensed milk, and a rich praline sauce, topped with fresh whipped cream and crunchy pecans. A Southern-inspired dessert that’s indulgent and crowd-pleasing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box butter pecan cake mix (plus ingredients listed on the box)
  • 1 can sweetened condensed milk
  • 1 jar caramel sauce
  • 1 cup chopped pecans, toasted
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup heavy cream
  • 1 cup chopped pecans

Equipment

  • 9×13-inch cake pan
  • Wooden spoon or fork for poking holes
  • saucepan for praline sauce
  • electric mixer for whipped cream

Method
 

  1. Preheat oven to 350°F (175°C). Prepare a 9×13 pan with nonstick spray. Bake butter pecan cake according to package directions. Let cool slightly.
  2. While still warm, use a fork or wooden spoon handle to poke holes across the cake.
  3. Pour condensed milk evenly over the cake, allowing it to seep into holes. Drizzle with caramel sauce. Let cool completely.
  4. In a saucepan, melt butter. Add brown sugar and cream, stirring until dissolved. Simmer 3–5 minutes. Stir in pecans and remove from heat.
  5. Pour half the praline sauce over the cake, spreading evenly so it fills holes.
  6. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over cooled cake.
  7. Drizzle remaining praline sauce on top. Sprinkle with toasted pecans.
  8. Refrigerate for at least 2 hours. Slice and enjoy chilled.

Notes

For a time-saver, use store-bought whipped topping instead of fresh cream. Cake tastes even better the next day as flavors meld. Always cool the cake completely before adding whipped cream topping.

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