Go Back
Pecan Praline Poke Cake
Emily

Pecan Praline Poke Cake

This Pecan Praline Poke Cake combines a moist butter pecan cake with creamy praline sauce soaked through every bite. Topped with fluffy whipped cream and toasted pecans, it’s a show-stopping dessert for holidays or Sunday gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box butter pecan cake mix
  • 14 oz sweetened condensed milk
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup toasted pecans

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 9x13-inch baking pan
  • Saucepan
  • Whisk
  • Spatula
  • refrigerator

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
  2. In a large bowl, prepare the butter pecan cake mix according to the package instructions. Pour batter into the prepared pan and bake for about 30 minutes.
  3. Once baked, remove cake from oven and let cool for 10 minutes. Poke holes all over the warm cake using a skewer or fork.
  4. Pour sweetened condensed milk evenly over the holes. Allow the cake to cool completely in the pan.
  5. In a small saucepan, melt butter over medium heat. Add brown sugar and heavy cream, whisking constantly. Simmer for 3–5 minutes to make the praline sauce.
  6. Pour half of the warm praline sauce over the cooled cake, letting it soak into the holes. Set aside to cool slightly.
  7. In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
  8. Spread whipped cream evenly over cooled cake, drizzle remaining praline sauce, and sprinkle toasted pecans on top.
  9. Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving.

Notes

For a richer flavor, toast the pecans before sprinkling on top. The cake tastes even better after chilling overnight as the praline sauce fully soaks in. Store covered in the refrigerator for up to 5 days.