Go Back
If you have a sweet tooth, then you've likely encountered the delightful world of poke cakes. These indulgent desserts have taken the baking scene by storm, captivating dessert lovers with their moist, flavorful layers and unexpected fillings. The Butter Pecan Praline Poke Cake is a perfect example of this trend, offering a rich combination of buttery cake, sweetened condensed milk, and crunchy pecans drizzled in luscious caramel.

Decadent Butter Pecan Praline Poke Cake Recipe

Indulge in the delightful flavors of Butter Pecan Praline Poke Cake, a must-try for sweet lovers! This moist cake features buttery layers infused with sweetened condensed milk and topped with crunchy pecans and luscious caramel. Perfect for gatherings or a cozy treat at home, it's easy to make and sure to impress your guests. Discover the joy of poke cakes today! #PokeCake #Dessert #Baking #SweetTreats #ButterPecan #Indulgent #HomeBaking #RecipeIdeas
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

1 box (15.25 oz) butter cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

For the Praline Topping:

1 cup packed light brown sugar

1/2 cup unsalted butter

1/4 cup heavy cream

1 cup pecans, chopped

For the Filling:

1 14 oz can sweetened condensed milk

1/2 cup caramel sauce (plus extra for drizzling)

For the Frosting:

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup pecans, toasted and chopped (for garnish)

Instructions
 

Bake the Cake: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the butter cake mix, water, vegetable oil, and eggs. Mix according to package instructions until well combined. Pour the batter into a greased 9x13 inch baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes.

    Poke the Cake: Using the handle of a wooden spoon, poke holes evenly across the top of the warm cake, about every 1 inch.

      Prepare the Filling: In a saucepan over medium heat, combine the sweetened condensed milk and caramel sauce. Cook, stirring constantly, for 3-5 minutes until heated through and slightly thickened. Pour this mixture over the poke holes, ensuring it seeps in for that gooey goodness.

        Make the Praline Topping: In a medium saucepan, combine brown sugar, butter, and heavy cream. Bring to a gentle boil over medium heat, stirring constantly until the mixture bubbles. Add the chopped pecans and cook for an additional 2-3 minutes until well combined. Pour the praline topping over the cake, spreading it evenly.

          Chill the Cake: Allow the cake to cool to room temperature. Cover it with plastic wrap and refrigerate for at least 2 hours (or overnight for best flavor).

            Prepare the Frosting: In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until stiff peaks form.

              Frost the Cake: Once the cake is chilled and set, spread the whipped cream frosting evenly over the top. Garnish with toasted pecans and a drizzle of caramel sauce.

                Serve and Enjoy: Cut into squares, serve on plates, and dig into the lovely layers of flavor!

                  Prep Time: 20 mins | Total Time: 4 hrs (including chilling) | Servings: 12