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Butter Pecan Praline Poke Cake: Ultra Moist and Decadent

A delicious slice of butter pecan praline poke cake topped with whipped cream, caramel sauce, and chopped pecans.
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This recipe delivers an ultra moist and decadent Butter Pecan Praline Poke Cake. You soak a tender cake in rich praline sauce, creating a comforting Southern dessert perfect for any gathering.

Ingredients

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

Instructions

  1. Prepare the yellow cake according to the package directions using the ingredients listed on the box. Stir in 1 teaspoon of vanilla extract into the batter before baking.
  2. Bake the cake in a 9×13 inch pan. Let the cake cool for 15 minutes after removing it from the oven.
  3. While the cake cools, prepare the praline sauce. In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, heavy cream, salt, and 1 teaspoon of vanilla extract.
  4. Cook the sauce over medium heat, stirring constantly, until the mixture thickens slightly and reaches a gentle boil. This takes about 5 to 7 minutes. Remove from heat.
  5. Use the handle of a wooden spoon or a fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart.
  6. Slowly pour the warm praline sauce evenly over the entire surface of the cake, allowing it to soak into the holes.
  7. Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 2 hours, or until the sauce is fully absorbed and the cake is chilled.
  8. When ready to serve, prepare the topping. Beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
  9. Spread the whipped topping evenly over the chilled cake. Sprinkle the toasted, chopped pecans over the whipped topping.
  10. Slice and serve this melt in your mouth cake immediately.

Notes

  • Toasting the pecans brings out their best nutty flavor for this buttery pecan dessert. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to prevent burning.
  • For an extra decadent finish, reserve about 1/4 cup of the praline sauce before pouring it over the cake, and drizzle this reserved sauce over the whipped topping just before serving.
  • If you prefer a firmer topping, you can use a store-bought whipped topping instead of making homemade whipped cream.

Nutrition

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