Go Back

Butter Pecan Praline Poke Cake

A deliciously moist cake soaked in a rich buttery pecan praline sauce, topped with whipped cream and crunchy pecans.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix plus ingredients needed on the box
  • 1 cup heavy cream
For the Praline Sauce
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 1 can sweetened condensed milk
For the Topping
  • 1 container whipped topping

Method
 

Baking the Cake
  1. Preheat your oven and prepare the yellow cake mix according to the package instructions. Once baked, let it cool for a few minutes.
Poking Holes
  1. Use the end of a wooden spoon to poke holes in the cooled cake, evenly spaced across the surface.
Preparing the Praline Sauce
  1. In a saucepan, melt butter over medium heat and stir in brown sugar and sweetened condensed milk until thickened. Add the chopped pecans and cook for another couple of minutes.
Finishing the Cake
  1. Pour the warm praline sauce over the poked cake, ensuring it seeps into the holes for maximum flavor.
  2. Allow the cake to cool completely before spreading with whipped topping over the top.
  3. Finish with a sprinkling of additional pecans. Chill for an hour in the refrigerator before serving.

Notes

This poke cake actually tastes better the next day, so feel free to prepare it a day in advance! Can experiment with different cake flavors like chocolate or spice cake for unique twists. If you’re not a fan of pecans, walnuts or almonds can work beautifully in this recipe. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.