BUTTER PECAN PRALINE POKE CAKE
This Butter Pecan Praline Poke Cake is rich, moist, and full of buttery pecan flavor. Perfect for gatherings, this easy dessert features a tender cake soaked with praline sauce and topped with fluffy whipped topping.
Ingredients
For the Cake:
- 1 box butter pecan cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Praline Sauce:
- 1 can 14 oz sweetened condensed milk
- ½ cup brown sugar
- ¼ cup butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For Topping:
- 1 tub 8 oz whipped topping, thawed
- Additional chopped pecans for garnish optional
Instructions
Bake the Cake:
- Preheat the oven to 350°F (175°C). Prepare the butter pecan cake mix according to package directions with water, oil, and eggs. Pour into a greased 9×13-inch baking dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Prepare the Praline Sauce:
- In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, and butter. Stir constantly until the mixture is smooth and bubbly. Remove from heat and stir in vanilla extract and chopped pecans.
Poke and Pour:
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. Pour the praline sauce evenly over the cake, letting it seep into the holes.
Top and Chill:
- Let the cake cool completely. Spread whipped topping over the cooled cake and garnish with additional pecans if desired. Refrigerate before serving.
Notes
Make Ahead:
The cake can be made a day in advance. Refrigerate it overnight for even better flavour. Customizing the Flavour:
Swap pecans for walnuts if preferred, or drizzle with caramel sauce for extra richness. Serving Suggestions:
Serve cold straight from the fridge or slightly warmed with a scoop of vanilla ice cream. Allergy-Friendly Options:
Use a gluten-free cake mix and dairy-free whipped topping for gluten- and dairy-free versions. Storage Tips:
Store covered in the refrigerator for up to 5 days. Best enjoyed chilled!
The cake can be made a day in advance. Refrigerate it overnight for even better flavour. Customizing the Flavour:
Swap pecans for walnuts if preferred, or drizzle with caramel sauce for extra richness. Serving Suggestions:
Serve cold straight from the fridge or slightly warmed with a scoop of vanilla ice cream. Allergy-Friendly Options:
Use a gluten-free cake mix and dairy-free whipped topping for gluten- and dairy-free versions. Storage Tips:
Store covered in the refrigerator for up to 5 days. Best enjoyed chilled!