Description
Butter Pecan Praline Poke Cake is a rich and moist Southern dessert made with butter pecan cake mix, sweetened condensed milk, and a homemade brown sugar praline sauce. This easy poke cake recipe is topped with whipped topping and crunchy pecans, making it the perfect holiday dessert, potluck cake, or family gathering treat.
Ingredients
1 box butter pecan cake mix
3 large eggs
1/2 cup vegetable oil
1 cup whole milk
1 can 14 oz sweetened condensed milk
1 cup packed brown sugar
1/2 cup unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup chopped pecans
2 cups whipped topping
Instructions
1. Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. In a large bowl combine cake mix, eggs, vegetable oil, and milk. Mix until smooth.
3. Pour batter into prepared baking dish and bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
4. Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the cake.
5. Slowly pour sweetened condensed milk over the cake allowing it to soak into the holes.
6. In a saucepan over medium heat combine butter, brown sugar, and heavy cream. Stir until mixture begins to bubble and slightly thicken, about 3 to 4 minutes.
7. Remove from heat and stir in vanilla extract and chopped pecans.
8. Pour warm praline sauce evenly over the cake.
9. Allow cake to cool completely, then spread whipped topping evenly over the top.
10. Refrigerate for at least 1 hour before serving.
Notes
Toast the pecans before adding them to the praline sauce for deeper flavor.
Let the cake chill fully before slicing for clean cuts.
This cake tastes even better the next day as the sauce fully absorbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg