Go Back
–+ servings
Butter Pecan Praline Poke Cake

Decadent Butter Pecan Praline Poke Cake You'll Crave

This Butter Pecan Praline Poke Cake is a moist, decadent dessert you'll crave, blending nostalgia and convenience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix Feel free to use a homemade version for a personal touch.
  • 1 can Sweetened Condensed Milk No perfect substitute, but evaporated milk can lighten the effect.
For the Praline Sauce
  • 1/2 cup Unsalted Butter If using salted butter, reduce any added salt in the recipe.
  • 1 cup Brown Sugar You can swap with light or dark brown sugar.
  • 1/2 cup Heavy Cream For a lighter option, half-and-half can be used.
For the Whipped Topping
  • 2 cups Heavy Whipping Cream No suitable alternatives for achieving that luscious texture.
  • 1/4 cup Powdered Sugar Granulated sugar works too—expect a slightly grainier finish.
  • 1 teaspoon Vanilla Extract Feel free to swap with vanilla bean paste or omit for simplicity.
For the Garnish
  • 1/2 cup Toasted Pecans Chopped walnuts can be used for a similar experience.

Equipment

  • oven
  • mixing bowl
  • electric mixer
  • 9x13-inch Cake Pan
  • Saucepan

Method
 

Step-by-Step Instructions for Butter Pecan Praline Poke Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan.
  2. In a large mixing bowl, combine the butter pecan cake mix with the ingredients specified on the package. Mix until smooth and pour into the prepared cake pan. Bake for about 30 minutes.
  3. After baking, cool the cake in the pan for about 10 minutes, then poke holes all over the top with a fork.
  4. Pour the sweetened condensed milk evenly over the holes in the warm cake. Let the cake cool completely in the pan.
  5. In a saucepan, melt the unsalted butter, then add brown sugar and heavy cream. Simmer for 3-5 minutes until thickened.
  6. Pour half of the praline sauce over the cooled cake, ensuring it seeps into the holes. Reserve the rest for drizzling later.
  7. Whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Spread the whipped cream over the cake and drizzle with remaining praline sauce. Sprinkle with toasted pecans.
  9. Cover with plastic wrap and chill for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 52gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Poke the cake while warm for better absorption of sweetened condensed milk. Refrigerate for enhanced flavors.

Tried this recipe?

Let us know how it was!