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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.
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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.