Yum — a Butter Pecan Praline Poke Cake is a rich, Southern-inspired dessert that combines buttery pecan flavor with a caramel-praline glaze that soaks into a moist cake. Here’s a classic recipe you can try:
🍰 Butter Pecan Praline Poke Cake Recipe
Ingredients
For the Cake:
- 1 box butter pecan cake mix (like Betty Crocker)
- 1 cup milk (or water, per box instructions)
- 1/2 cup vegetable oil (or melted butter for richer flavor)
- 4 large eggs
- 1 cup chopped pecans (optional but recommended — toast them for extra flavor)
For the Praline Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream (or half-and-half)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup chopped pecans (more if desired)
For Topping:
- Whipped topping (like Cool Whip or homemade whipped cream)
- Extra toasted pecans, for garnish
- Optional drizzle: caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake:
In a large bowl, combine cake mix, milk, oil, and eggs. Mix until smooth, then fold in chopped pecans.
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. - Make the praline sauce:
In a medium saucepan over medium heat, melt the butter. Add brown sugar and cream, stirring constantly until smooth and slightly thickened (about 3–5 minutes). Remove from heat, then stir in vanilla, salt, and pecans. - Poke the cake:
While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the top. - Pour the praline sauce:
Slowly pour the warm praline sauce over the cake, letting it soak into the holes. Let the cake cool completely. - Top and serve:
Spread whipped topping evenly over the cooled cake. Sprinkle with extra toasted pecans and drizzle with caramel sauce if desired. - Chill for best flavor:
Refrigerate for at least 2 hours before serving to let the flavors meld.
🌰 Tips
- Toast pecans in a dry skillet for 5 minutes for a deeper flavor.
- Swap half the milk for buttermilk for a richer, tangier cake.
- Store covered in the fridge for up to 4 days.
Would you like me to include a from-scratch version (no cake mix) too?
