Butter Pecan Praline Poke Cake

Here’s a rich, crowd-pleasing recipe for Butter Pecan Praline Poke Cake — ultra-moist, buttery, and perfect for holidays or potlucks 🤎

Butter Pecan Praline Poke Cake

Ingredients

Cake

• 1 box butter pecan cake mix

• Ingredients listed on the box (eggs, oil, water)

Praline Filling

• 1 (14 oz) can sweetened condensed milk

• ½ cup caramel sauce (or praline sauce if available)

Praline Topping

• ½ cup unsalted butter

• 1 cup brown sugar

• ¼ cup heavy cream

• 1 tsp vanilla extract

• 1½ cups chopped pecans

• Pinch of salt

Optional Topping

• Whipped topping or homemade whipped cream

Instructions

1. Bake the Cake

   • Prepare and bake the butter pecan cake according to package directions in a 9×13-inch pan.

   • Let the cake cool for about 10 minutes.

2. Poke the Cake

   • Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.

3. Add the Filling

   • Mix the sweetened condensed milk and caramel sauce.

   • Slowly pour the mixture over the warm cake, allowing it to seep into the holes.

   • Let the cake cool completely.

4. Make the Praline Topping

   • In a saucepan over medium heat, melt the butter.

   • Stir in brown sugar and heavy cream.

   • Bring to a gentle boil and cook for 2–3 minutes, stirring constantly.

   • Remove from heat, stir in vanilla, salt, and chopped pecans.

5. Top the Cake

   • Pour the warm praline topping evenly over the cooled cake.

6. Finish

   • Spread whipped topping over the cake if desired.

   • Refrigerate for at least 1 hour before serving for best flavor.

Tips & Variations

• Add bourbon or rum (1–2 teaspoons) to the praline sauce for extra depth.

• Toast the pecans before adding them for stronger flavor.

• Drizzle extra caramel sauce on top before serving.

If you’d like, I can:

• Make this into a no-bake version

• Create a Southern bakery-style upgrade

• Adjust it for homemade butter pecan cake

• Convert it to cupcakes or a trifle