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Butter Pecan Praline Poke Cake

Butter Pecan Praline Poke Cake Your New Favorite Southern Treat

Indulge in Butter Pecan Praline Poke Cake, a decadent Southern dessert with a rich, gooey filling that is sure to impress.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 15.25 oz Butter Pecan Cake Mix Any yellow or vanilla cake mix can be used as a substitution.
  • 1 cup Water Consider using milk for a richer flavor.
  • ½ cup Vegetable Oil Can be substituted with melted butter or coconut oil.
  • 3 large Eggs Egg substitutes can include applesauce or flaxseed.
For the Poke Filling
  • 14 oz Sweetened Condensed Milk Evaporated milk can be a lower-sugar substitute.
  • 12 oz Caramel or Butterscotch Sauce Consider making homemade sauce for more richness.
For Topping
  • 1½ cups Chopped Pecans Any nut can be substituted if allergies are a concern.
  • 8 oz Whipped Topping Can be swapped with homemade whipped cream for extra flavor.
  • ½ tsp Vanilla Extract Can be substituted with almond extract for a unique twist.
  • Butter Pecan or Praline Coffee Creamer Regular milk or a non-dairy creamer can work as alternatives.

Equipment

  • 9x13-inch Baking Dish
  • Medium saucepan
  • Electric mixer
  • wooden spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Blend on medium speed for about 2 minutes until smooth.
  3. Pour the batter into the prepared baking dish and bake for 30–35 minutes.
  4. Allow the cake to cool for about 10 minutes, then poke holes across the surface using the handle of a wooden spoon.
  5. In a medium saucepan, combine sweetened condensed milk, butter, and brown sugar over medium heat, stirring until thickened.
  6. Pour the warm praline sauce evenly over the poked cake, allowing it to seep in.
  7. Cool the cake at room temperature for about 30 minutes, then refrigerate for at least 2 hours.
  8. Spread whipped topping over the cooled cake, sprinkle with pecans, and drizzle with extra caramel sauce if desired.
  9. Refrigerate for at least 2 hours before serving for the best flavor experience.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 250IUCalcium: 100mgIron: 1mg

Notes

For maximum flavor, allow the cake to chill overnight. Toasting pecans before use enhances their flavor.

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