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Butter Pecan Praline Poke Cake

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A rich butter pecan cake soaked with warm praline sauce, topped with fluffy whipped cream, caramel drizzle, and crunchy toasted pecans. This impressive Southern-style dessert is perfect for potlucks and family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 3 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box (15.25 oz) butter pecan cake mix
  • 3 large eggs
  • 1 cup whole milk or evaporated milk
  • 1/2 cup unsalted butter melted
  • 1 teaspoon non-alcoholic vanilla extract
  • 1 cup pecans finely chopped
For the Praline Sauce
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar packed
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon non-alcoholic vanilla extract
For the Topping
  • 8 oz whipped topping thawed
  • 1/2 cup caramel sauce
  • 1/4 cup pecans chopped and toasted

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Baking sheet
  • Wooden spoon
  • Saucepan

Method
 

  1. Preheat oven to 350°F and toast 1 cup of finely chopped pecans on a baking sheet for 5-7 minutes until fragrant and slightly darkened. Let cool.
  2. In a large mixing bowl, combine cake mix, eggs, milk, melted butter, and vanilla extract. Beat for 2 minutes until smooth.
  3. Fold half of the toasted pecans into the batter.
  4. Pour batter into a greased 9x13-inch baking pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
  5. While still warm, poke holes all over the cake using the handle of a wooden spoon.
  6. For the praline sauce, melt butter in a saucepan. Add brown sugar, heavy cream, and salt.
  7. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened.
  8. Remove from heat, stir in vanilla extract, and pour warm sauce over the poked cake.
  9. Once cake has cooled completely, spread whipped topping over the top.
  10. Drizzle with caramel sauce and sprinkle with remaining chopped toasted pecans.
  11. Refrigerate for at least 2 hours before serving.

Notes

For a richer flavor, use evaporated milk instead of whole milk. Yellow cake mix with butter extract can substitute for butter pecan cake mix. The praline sauce can be made with dark brown sugar for deeper caramel notes. Store in the refrigerator for up to 3 days. For an elegant touch, sprinkle flaky sea salt on top before serving.

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