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Butter Pecan Praline Poke Cake: A Southern Classic

Close-up of a moist slice of butter pecan praline poke cake topped with whipped cream and chopped pecans.
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You can make this rich, buttery Butter Pecan Praline Poke Cake. It features a moist cake soaked in sweet praline sauce and topped with whipped cream and crunchy pecans. This is a decadent Southern sweet perfect for potlucks.

Ingredients

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

Instructions

  1. Prepare the butter pecan cake according to the package directions, substituting milk for water if the box calls for it. Bake the cake in a 9×13 inch pan until a toothpick inserted comes out clean. Let the cake cool slightly on a wire rack.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake, spacing them about one inch apart.
  3. Prepare the praline soaking sauce: In a medium saucepan, combine the butter, brown sugar, and sweetened condensed milk. Heat over medium heat, stirring constantly until the butter melts and the mixture is smooth and just begins to simmer. Remove from heat.
  4. Pour the warm praline sauce slowly and evenly over the entire surface of the poked cake, allowing the sauce to soak into the holes. Let the cake cool completely to room temperature.
  5. Prepare the cream layer: In a large bowl, beat the softened cream cheese, heavy cream, and vanilla extract until smooth. Gradually beat in the thawed whipped topping until the mixture is light and fluffy.
  6. Spread the cream layer evenly over the cooled, soaked cake.
  7. Sprinkle the toasted chopped pecans over the cream layer.
  8. Chill the cake for at least two hours before slicing and serving. This allows the layers to set properly.

Notes

  • Toast your pecans lightly in a dry skillet over medium heat for about five minutes before using them for the topping. Watch them closely so they do not burn.
  • For an extra decadent finish, drizzle a small amount of extra caramel sauce over the pecans just before serving.
  • You can substitute the homemade cream layer with a layer of store-bought caramel pecan frosting if you want a faster assembly time.

Nutrition

Find it online: https://yumdrizzle.com/butterpecanpralinepokecake/