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Ultimate Butter Pecan Praline Poke Cake

A generous slice of butter pecan praline poke cake topped with white frosting, pecans, and dripping caramel sauce.
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This rich, buttery poke cake combines the classic flavors of butter pecan and sweet praline, resulting in an ultra-moist, decadent Southern dessert perfect for any gathering.

Ingredients

Scale
  • 1 box butter pecan cake mix
  • Ingredients required for cake mix (usually eggs, oil, water/milk)
  • 1 cup heavy cream
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 cup chopped pecans, toasted
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) frozen whipped topping, thawed

Instructions

  1. Prepare and bake the butter pecan cake according to the package directions, using the specified liquid and eggs. Bake in a 9×13 inch pan.
  2. While the cake is still warm from the oven, use the handle of a wooden spoon or a fork to poke holes evenly across the entire surface of the cake.
  3. Prepare the praline filling: In a saucepan over medium heat, combine the butter, brown sugar, heavy cream, and sweetened condensed milk. Stir constantly until the mixture comes to a boil and the sugar dissolves completely. Reduce heat and simmer for 5 minutes, stirring occasionally.
  4. Slowly pour the warm praline filling over the poked cake, allowing the sauce to soak into all the holes. Let the cake cool completely to room temperature.
  5. Prepare the cream layer: In a bowl, beat the softened cream cheese until smooth. Beat in the vanilla extract. Gently fold in the thawed whipped topping until just combined and fluffy.
  6. Spread the cream cheese mixture evenly over the cooled, soaked cake.
  7. Prepare the topping: Mix the toasted chopped pecans with 1/2 cup of reserved praline sauce or a drizzle of extra caramel sauce if desired. Sprinkle the pecan mixture over the cream layer.
  8. Chill the cake for at least 2 hours before slicing and serving. This allows the layers to set and the flavors to meld.

Notes

  • For an extra Southern dessert experience, use evaporated milk in the praline sauce mixture instead of heavy cream for a slightly different texture.
  • Toast your pecans lightly in a dry skillet before chopping to bring out their full buttery flavor.
  • This is a great make ahead dessert; it tastes even better the next day after the filling has fully saturated the cake.

Nutrition

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