Best Butter Pecan Praline Poke Cake – Easy Caramel Pecan Dessert
Butter pecan praline poke cake is a rich Southern dessert soaked with sweet praline sauce and topped with crunchy pecans. This butter pecan praline poke cake features a moist butter pecan cake base infused with caramel flavor in every bite. Perfect for holidays, potlucks, and family gatherings, this decadent poke cake is sweet, gooey, and unforgettable.
Ingredients
1 box (15.25 ounces) butter pecan cake mix
3 large eggs
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) vegetable oil
1/2 cup (60 g) chopped pecans, toasted
1 cup (200 g) packed light brown sugar
1/2 cup (115 g) unsalted butter
1/4 cup (60 ml) heavy cream
1 teaspoon pure vanilla extract
1 container (8 ounces or 225 g) whipped topping, thawed
1/4 cup (30 g) chopped pecans for garnish
2 tablespoons caramel sauce drizzle (optional)
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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Mix cake mix, eggs, milk, and vegetable oil until smooth. Fold in toasted pecans.
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Pour batter into prepared dish and bake 28–32 minutes until a toothpick comes out clean.
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Poke holes all over the warm cake using the handle of a wooden spoon.
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In a saucepan, melt butter. Stir in brown sugar and heavy cream. Boil gently for 2–3 minutes while stirring. Remove from heat and stir in vanilla and chopped pecans.
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Pour warm caramel mixture evenly over the cake, allowing it to soak into the holes.
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Cool completely, then refrigerate for at least 2 hours.
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Spread whipped topping over chilled cake, garnish with chopped pecans, and drizzle with caramel if desired.
Notes
For best flavor, make the cake one day ahead. Toast pecans for deeper flavor. Store refrigerated up to 4 days. For freezing, freeze without topping and add fresh topping after thawing.