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Butter Pecan Praline Poke Cake

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This Butter Pecan Praline Poke Cake is a decadent Southern-style dessert featuring a moist butter pecan cake drenched in homemade praline sauce and topped with caramel, sweetened condensed milk, fluffy whipped topping, and crunchy pecans. It’s gooey, buttery, and absolutely irresistible — perfect for potlucks, holidays, or anytime you crave indulgent comfort food.

Ingredients

For the Cake:

1 box butter pecan cake mix

3–4 large eggs (as directed on the box)

Vegetable oil (per box directions)

Water or milk (per box directions)

1 teaspoon butter extract (optional)

3/4 cup chopped pecans (folded into batter)

For the Praline Sauce:

1/2 cup unsalted butter

1 cup brown sugar (light or dark)

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

1/2 cup chopped pecans

1 tablespoon corn syrup (optional, for smoothness)

For the Topping:

1/2 can (7 oz) sweetened condensed milk

1/4 cup caramel sauce

1 tub (8 oz) whipped topping, thawed

Extra chopped pecans, for garnish

Instructions

  1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, mix cake mix, eggs, oil, water (or milk), and butter extract until smooth. Fold in chopped pecans and pour batter into prepared pan.
  2. Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes.
  3. Poke: Using the handle of a wooden spoon, poke holes evenly across the cake, about 1 inch apart.
  4. Make the Praline Sauce: In a saucepan, melt butter over medium heat. Stir in brown sugar and cream, cooking until dissolved and smooth (2–3 minutes). Remove from heat and stir in vanilla, salt, pecans, and corn syrup if using.
  5. Pour Sauce: Slowly pour the warm praline sauce over the poked cake, allowing it to soak into the holes.
  6. Add the Topping: Whisk together sweetened condensed milk and caramel sauce, then drizzle evenly over the cake. Spread whipped topping across the surface and finish with extra chopped pecans.
  7. Chill: Refrigerate for at least 1 hour or overnight for best flavor and texture.

Notes

Replace some oil with melted butter for a richer flavor.

Substitute walnuts, almonds, or macadamias for a nutty variation.

For a coconut twist, add shredded coconut to the topping.

To prevent grainy praline sauce, avoid overboiling and stir continuously.

Drizzle extra caramel before serving for presentation.

Nutrition

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