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Butter Pecan Praline Poke Cake Recipe

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

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