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Butter Pecan Praline Poke Cake

A moist slice of butter pecan praline poke cake topped with whipped cream and pecans, drizzled with caramel sauce.
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You make this rich, buttery cake by soaking a pecan cake with a sweet caramel filling and topping it with a creamy layer and crunchy pecans. This is a crowd-pleasing Southern dessert.

Ingredients

Scale
  • 1 box butter pecan cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water/milk)
  • 1 cup heavy cream
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 1 can (14 ounces) sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) whipped topping, thawed

Instructions

  1. Prepare and bake the butter pecan cake according to the box directions, using the liquid and eggs specified. Bake in a 9×13 inch pan.
  2. While the cake bakes, prepare the praline soak. In a medium saucepan, combine the heavy cream, butter, brown sugar, and sweetened condensed milk. Heat over medium heat, stirring constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring often. Remove from heat.
  3. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake, about 1 inch apart.
  4. Slowly pour the warm praline soak evenly over the entire cake, allowing the liquid to seep into the holes. Let the cake cool completely to room temperature.
  5. Prepare the cream layer. In a bowl, beat the softened cream cheese until smooth. Beat in the vanilla extract. Gently fold in the thawed whipped topping until just combined.
  6. Spread the cream cheese mixture evenly over the cooled, soaked cake.
  7. For the topping, lightly toast the chopped pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes. Let them cool slightly.
  8. Sprinkle the toasted pecans over the cream layer.
  9. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For an extra decadent caramel soak, you can substitute 1 cup of store-bought caramel sauce for the butter/brown sugar mixture, mixing it with the sweetened condensed milk.
  • You can use a standard yellow cake mix if butter pecan is unavailable, but add 1/2 cup of chopped pecans to the batter before baking.
  • To toast pecans quickly, spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to prevent burning.

Nutrition

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