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Classic Butter Pecan Praline Poke Cake with Caramel Soak

A moist slice of butter pecan praline poke cake topped with whipped cream and pecans.
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Create this rich, buttery Butter Pecan Praline Poke Cake. This Southern classic features a moist cake soaked in sweet praline sauce, topped with whipped cream and crunchy pecans. It is a simple recipe for an indulgent dessert perfect for potlucks or holidays.

Ingredients

Scale
  • 1 box butter pecan cake mix
  • Ingredients required by cake mix box (usually eggs, oil, water/milk)
  • 1 cup heavy cream
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup chopped pecans (for soaking mixture)
  • 1 can (14 oz) sweetened condensed milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • Extra toasted pecans for garnish

Instructions

  1. Prepare the butter pecan cake according to the package directions, using the required liquid and eggs. Bake the cake in a 9×13 inch pan until a toothpick inserted comes out clean. Let the cake cool slightly on a wire rack.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top surface of the cake, spacing them about one inch apart. Make sure the holes go deep into the cake.
  3. Prepare the praline soak: In a medium saucepan, combine the heavy cream, butter, brown sugar, and 1 cup of chopped pecans. Heat over medium heat, stirring constantly, until the butter melts and the mixture just begins to simmer. Remove from heat immediately.
  4. Stir the sweetened condensed milk into the warm cream mixture until fully combined. This is your praline soak.
  5. Slowly pour the warm praline soak evenly over the entire surface of the warm cake, allowing the liquid to seep down into all the poked holes. Let the cake cool completely to room temperature.
  6. Prepare the topping: In a bowl, gently fold the whipped topping until smooth. Spread the whipped topping evenly over the cooled, soaked cake.
  7. Garnish the top generously with extra toasted pecans before serving.
  8. Chill the cake for at least one hour before slicing to allow the flavors to set.

Notes

  • For a richer pecan flavor, toast the pecans you use for the soaking mixture lightly in a dry skillet before adding them to the saucepan.
  • You can make this make-ahead dessert the day before serving; cover it tightly with plastic wrap once the topping is applied.
  • If you prefer a thicker praline layer, you can gently heat the praline soak mixture until it thickens slightly before pouring it over the cake.

Nutrition

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