Description
Butter Pecan Praline Poke Cake is a decadent dessert with moist butter pecan cake, caramel, sweetened condensed milk, praline sauce, and whipped cream—perfect for any occasion.
Ingredients
Scale
- 1 box butter pecan cake mix (plus ingredients listed on the box)
- 1 can sweetened condensed milk
- 1 jar caramel sauce
- 1 cup chopped pecans, toasted
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9×13-inch cake pan with non-stick spray.
- Mix and bake the butter pecan cake according to package directions. Cool for 10 minutes.
- Poke holes all over the warm cake using a wooden spoon handle or fork.
- Pour sweetened condensed milk over the cake, then half of the caramel sauce. Let cool completely.
- In a saucepan, melt butter over medium heat. Add brown sugar and heavy cream. Stir until smooth, simmer 3-5 minutes, then stir in chopped pecans. Remove from heat.
- Pour half of the praline sauce over the cooled cake, spreading to fill holes. Reserve the rest.
- In a bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream evenly over the cake.
- Drizzle remaining praline sauce over whipped cream and sprinkle with toasted pecans.
- Refrigerate for at least 2 hours before serving.
Notes
Toast pecans for enhanced flavor. Let cake cool completely before adding whipped cream. Use full-fat cream for best results. Add praline drizzle just before serving for gloss.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: butter pecan, praline, poke cake, dessert, caramel