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Decadent Butter Pecan Praline Poke Cake: Ultra Moist Southern Comfort Dessert

A decadent slice of butter pecan praline poke cake topped with thick whipped cream and chopped pecans.
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You will love this rich, buttery Butter Pecan Praline Poke Cake. It uses a simple cake mix base, gets soaked in a sweet, gooey praline sauce, and is topped with whipped cream and crunchy pecans. This is a guaranteed crowd-pleasing Southern classic perfect for any gathering.

Ingredients

Scale
  • 1 box yellow cake mix (plus ingredients listed on the box for preparation)
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream or whole milk
  • 1/2 cup chopped pecans, toasted
  • 1 cup heavy whipping cream (for topping)
  • 1/4 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the yellow cake according to the box directions using a 9×13 inch baking pan. Stir 1 teaspoon of vanilla extract into the batter before pouring. Bake until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes on a wire rack.
  2. While the cake cools slightly, prepare the praline sauce. In a small saucepan over medium heat, combine the butter, brown sugar, and heavy cream or milk. Stir constantly until the butter melts and the sugar dissolves completely, about 3 to 5 minutes. Bring the mixture to a gentle simmer, then remove from heat.
  3. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top surface, spacing them about 1 inch apart.
  4. Slowly pour the warm praline sauce evenly over the entire surface of the cake, allowing the sauce to soak down into the holes.
  5. Pour the can of sweetened condensed milk over the cake, spreading it gently to cover the surface. Let the cake cool completely to room temperature, then cover and chill in the refrigerator for at least 2 hours, or until fully set and soaked.
  6. When ready to serve, prepare the topping. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Spread the whipped topping evenly over the chilled cake. Sprinkle the toasted, chopped pecans over the whipped topping.
  8. Slice and serve this ultra moist poke cake. You can find more recipes like this on our Pinterest account.

Notes

  • To toast pecans quickly, spread them on a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant. Watch them closely as they burn fast.
  • For an extra layer of flavor, you can drizzle a small amount of caramel sauce over the whipped topping before adding the pecans.
  • This cake tastes best when served cold, straight from the refrigerator.

Nutrition

Find it online: https://kitchenuser.net/butter-pecan-praline-poke-cake-recipe/