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Butter Pecan Praline Poke Cake: Easy Comfort Dessert Recipe

Butter Pecan Praline Poke Cake

A rich, ultra-moist butter pecan cake soaked in sweetened condensed milk, topped with homemade praline sauce and fresh whipped cream. A Southern-style showstopper!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 480
Ingredients Method Notes

Ingredients
  

  • For the Cake
  • 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
  • Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Praline Sauce
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 cup chopped pecans

Method
 

  1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray.
  2. Prepare and bake the butter pecan cake according to the instructions on the box. Allow it to cool slightly.
  3. While warm, poke holes all over the top of the cake using a fork or the handle of a wooden spoon.
  4. Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes. Allow cake to cool completely.
  5. Make the praline sauce: In a small saucepan, melt the butter. Add brown sugar and heavy cream, stirring until dissolved. Simmer 3–5 minutes until slightly thickened, then stir in chopped pecans.
  6. Pour half of the warm praline sauce over the cake, spreading so it fills the holes.
  7. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  8. Spread whipped cream evenly over the cooled cake. Drizzle remaining praline sauce over the top and sprinkle with extra toasted pecans.

Notes

For even more flavor, drizzle caramel sauce on top before adding praline. Store leftovers covered in the fridge for up to 4 days.