Print

Butter Pecan Praline Poke Cake: Ultra Moist and Decadent

A moist slice removed from a butter pecan praline poke cake topped with white glaze and pecans.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love this rich, buttery Butter Pecan Praline Poke Cake. It is incredibly moist because it soaks up a sweet praline sauce, topped with creamy frosting and crunchy pecans. This Southern-inspired dessert is perfect for holidays or potlucks.

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 heavy cream
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans, toasted
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream (for sauce)
  • 1 teaspoon vanilla extract (for sauce)
  • 1 (8 ounce) container frozen whipped topping, thawed

Instructions

  1. Prepare the cake according to the package directions using a 9×13 inch baking pan. Stir 1 teaspoon of vanilla extract into the prepared batter before pouring it into the pan. Bake until a toothpick inserted comes out clean.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top surface, about 1 inch apart.
  3. Prepare the praline sauce: In a medium saucepan, combine the brown sugar and 1/2 cup of butter over medium heat. Stir until the butter melts and the sugar dissolves.
  4. Stir in 1 cup of heavy cream and bring the mixture to a gentle boil. Cook for 3 minutes, stirring constantly. Remove from heat and stir in 1 teaspoon of vanilla extract.
  5. Slowly pour the warm praline sauce evenly over the entire surface of the warm cake, allowing the sauce to soak into the holes. Let the cake cool completely at room temperature.
  6. Prepare the topping: In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold in the thawed whipped topping.
  7. Spread the whipped topping mixture evenly over the cooled cake.
  8. For the final pecan topping, melt the remaining 1/2 cup of butter in a small skillet. Add the toasted pecans and cook for 2-3 minutes until fragrant. Drizzle the pecan butter mixture over the whipped topping.
  9. Chill the cake for at least 2 hours before slicing and serving. This allows the flavors to meld and the cake to set.

Notes

  • For an extra rich flavor, substitute the yellow cake mix with a butter pecan cake mix if you can find one.
  • To toast pecans quickly, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, watching closely to prevent burning.
  • You can make this dessert ahead of time. Cover and refrigerate for up to 2 days. The moisture level improves overnight.

Nutrition

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