Print

Butter Pecan Praline Poke Cake: Ultra Moist & Decadent

A moist slice of butter pecan praline poke cake topped with whipped cream, caramel sauce, and chopped pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This rich, buttery cake soaks up sweet praline sauce and is topped with whipped cream and crunchy pecans. It is a Southern classic perfect for gatherings.

Ingredients

Scale
  • 1 box yellow cake mix (plus ingredients listed on the box)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy cream
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the cake according to the package directions for a 9×13 inch pan, adding 1 teaspoon of vanilla extract to the batter. Bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. While the cake cools slightly, prepare the praline sauce. In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, 1 teaspoon vanilla extract, and salt.
  3. Cook the sauce over medium heat, stirring constantly, until the butter melts and the mixture thickens slightly, about 5 to 7 minutes. Do not let it boil rapidly. Remove from heat.
  4. Use the handle of a wooden spoon or a fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart.
  5. Slowly pour the warm praline sauce evenly over the entire surface of the cake, allowing the sauce to soak into the holes.
  6. Sprinkle half of the toasted pecans over the top of the soaked cake. Let the cake cool completely to room temperature, then cover and chill in the refrigerator for at least 2 hours, or until the sauce is set.
  7. Before serving, prepare the topping. In a large bowl, beat the cold heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  8. Spread the whipped topping evenly over the chilled cake. Sprinkle the remaining toasted pecans over the whipped topping.
  9. Slice and serve this decadent dessert.

Notes

  • Toasting the pecans beforehand deepens their flavor and adds necessary crunch to contrast the moist cake.
  • You can substitute the homemade whipped cream with 8 ounces of frozen whipped topping, thawed, for a quicker finish.
  • For an extra layer of flavor, use a butter pecan cake mix instead of a standard yellow cake mix.

Nutrition

Find it online: https://cutcooktaste.com/butter-pecan-praline-poke-cake-recipe/