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Butter Pecan Poke Cake

Butter Pecan Praline Poke Cake

This Butter Pecan Praline Poke Cake is a rich, moist, and decadent Southern-inspired dessert featuring a tender butter cake soaked with buttery pecan caramel sauce and finished with crisp praline clusters. Every bite blends creamy sweetness with nutty crunch.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American

Ingredients
  

Cake
  • 1 box yellow cake mix standard 15.25 oz box
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water
  • 1 tsp vanilla extract
Butter-Pecan Sauce
  • 1 stick butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
Praline Topping
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 2 tbsp corn syrup
  • 1 cup chopped pecans
  • 1/4 tsp salt
  • 1/2 tsp cinnamon optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and optionally line with parchment.
  2. Mix cake mix, eggs, oil, water, and vanilla until smooth. Pour into the pan and bake 25–30 minutes.
  3. Cool the cake for 10–15 minutes, then poke holes across the surface.
  4. For the sauce, melt butter in a saucepan. Add brown sugar and whisk until dissolved.
  5. Slowly whisk in heavy cream. Simmer 2–3 minutes until slightly thickened. Add vanilla and pecans.
  6. Pour warm sauce evenly over the cake, letting it soak into the holes. Cool completely, then refrigerate several hours.
  7. Make the praline topping by melting butter in a skillet. Add sugar and corn syrup and cook until light amber.
  8. Stir in pecans, salt, and cinnamon. Drop in thin clusters on parchment and let harden.
  9. Break praline into pieces and sprinkle over the chilled cake.
  10. Slice and serve slightly chilled or at room temperature with whipped cream or vanilla ice cream.

Notes

For extra flavor, toast the pecans before adding them to the sauce or praline topping. Cake is best chilled overnight for maximum soak and richness.