Description
This Butter Pecan Praline Poke Cake is a rich and decadent dessert filled with buttery pecan flavor and topped with a sweet praline caramel glaze. Made with a moist butter pecan cake, soaked in creamy caramel, and topped with a fluffy whipped frosting and crunchy pecans, this cake is a crowd-pleaser perfect for any occasion!
Ingredients
Units
Scale
- Cake
- 1 box Butter Pecan cake mix
- 1 cup milk
- 1/2 cup vegetable oil or melted butter
- 3 large eggs
- 1/2 cup chopped pecans
- Praline Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans
- Topping
- 8 oz whipped topping (Cool Whip) or homemade whipped cream
- 1/4 cup caramel sauce, for drizzling
- 1/2 cup chopped pecans, toasted
Instructions
- Prepare the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the cake mix, milk, oil (or melted butter), and eggs until smooth. Fold in chopped pecans.
- Pour batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes.
- Make the Praline Filling
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, mix the sweetened condensed milk and caramel sauce. Pour over the cake, making sure it seeps into the holes.
- Sprinkle with chopped pecans and let the cake cool completely.
- Add the Topping
- Spread whipped topping evenly over the cooled cake.
- Drizzle with extra caramel sauce and sprinkle toasted pecans on top.
- Chill & Serve
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Slice and enjoy!
Notes
- Toasting the pecans enhances their flavor—toast them in a dry pan over medium heat for 2-3 minutes.
- You can substitute butter pecan ice cream topping for caramel sauce for extra flavor.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Calories: ~380
- Sugar: ~35g
- Sodium: ~250mg
- Fat: ~18g
- Saturated Fat: ~5g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~50g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~40mg