Butter Pecan Praline Poke Cake – Don’t LOSE This Recipe!

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  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, mix cake mix, milk, eggs, melted butter, and vanilla until smooth.
  3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 2: Make the Praline Sauce

  1. In a saucepan over medium heat, melt butter and stir in brown sugar and heavy cream.
  2. Bring to a gentle boil, stirring constantly, until thickened (about 3-4 minutes).
  3. Remove from heat and stir in vanilla extract and toasted pecans.

Step 3: Poke & Soak

  1. Using the handle of a wooden spoon, poke holes all over the warm cake.
  2. Pour the warm praline sauce over the cake, letting it soak into the holes.

Step 4: Top & Serve

  1. Once the cake has cooled completely, spread whipped topping evenly over the top.
  2. Drizzle with caramel sauce and sprinkle with chopped pecans.
  3. Slice and enjoy every buttery, caramel-infused bite!

Serving & Storage Tips

  • Serve chilled or at room temperature for the best flavor.
  • Store in the refrigerator for up to 4 days.
  • Freeze (without the topping) for up to 2 months—thaw before adding whipped cream.

Variants & Add-Ins

  1. Chocolate Twist – Add chocolate chips to the batter.
  2. Bourbon Pecan Cake – Stir 1 tablespoon bourbon into the praline sauce.
  3. Extra Nutty Version – Add ½ cup toasted pecans to the cake batter.
  4. Cream Cheese Topping – Replace whipped cream with cream cheese frosting.

FAQ

1. Can I use homemade cake instead of box mix?
Yes! Use a butter-based yellow or butter pecan cake recipe.

2. Can I make this cake ahead of time?
Yes! It actually tastes better the next day as the flavors meld.

3. Can I make this without pecans?
Yes! Substitute toasted almonds or walnuts for a different crunch.

4. What if I don’t have heavy cream?
Use evaporated milk or half-and-half as a substitute.

5. Can I use homemade whipped cream instead of Cool Whip?
Yes! Beat 1 cup heavy whipping cream + 2 tablespoons powdered sugar until stiff peaks form.

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