Go Back
–+ servings
Butter Pecan Praline Poke Cake

Butter Pecan Praline Poke Cake That's Irresistibly Moist

This Butter Pecan Praline Poke Cake is a moist dessert featuring a luscious praline sauce that soaks in, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix A delicious base; any box cake mix can be used but may change the final taste.
  • 1 cup Water Provides the necessary moisture for cake preparation.
  • 1/3 cup Vegetable Oil Adds moisture and tenderness; melted butter can be a richer substitute.
  • 3 large Eggs Essential for structure and stability in your cake.
For the Praline Sauce
  • 1 can Sweetened Condensed Milk Creates a creamy filling that enhances the poke cake.
  • 1/2 cup Caramel or Butterscotch Sauce The star flavoring agent for that luscious praline sauce.
  • 1 teaspoon Vanilla Extract Elevates the flavors in both the cake and the syrup.
For Topping
  • 1 container Whipped Topping Adds a light, creamy finish; homemade whipped cream offers a fresher taste.
  • 1 cup Chopped Pecans Provides a wonderful crunch and nutty flavor; toast them in a skillet for extra flavor.
Optional Enhancements
  • 1/4 cup Butter Pecan or Praline-Flavored Coffee Creamer For an indulgent poke mixture that takes it up a notch.
  • 1 teaspoon Spices (Cinnamon or Nutmeg) Add warmth and richness to the cake's flavor profile.
  • 2 tablespoons Bourbon A delightful twist for those wanting a boozy kick in their cake.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Electric mixer
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs according to package instructions. Mix on medium speed for about 2 minutes until smooth.
  3. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
  4. Poke holes about 1 inch apart over the surface of the warm cake using the handle of a wooden spoon.
  5. In a medium saucepan, combine the sweetened condensed milk, butter, and brown sugar over medium heat. Stir until it reaches a gentle boil, about 5-7 minutes, then remove from heat and stir in vanilla extract.
  6. Drizzle the warm praline sauce over the poked cake, ensuring it seeps into all holes.
  7. Allow the cake to cool completely at room temperature for about 30 minutes. Spread whipped topping evenly over the cooled cake and sprinkle the toasted pecans on top.
  8. Refrigerate the cake for at least 2 hours before serving for the best flavor experience.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For the best results, poke holes evenly and allow the cake to cool completely before adding the topping. Store covered in the fridge.

Tried this recipe?

Let us know how it was!