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Butter Pecan Praline Poke Cake: Ultra Moist and Decadent Southern Dessert

A moist slice of butter pecan praline poke cake topped with whipped cream, pecans, and caramel drizzle.
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Make this rich, buttery Butter Pecan Praline Poke Cake. A simple yellow cake soaks up homemade praline sauce, creating an ultra moist dessert topped with whipped cream and crunchy pecans. This is Southern comfort food perfect for any gathering.

Ingredients

Scale
  • 1 box yellow cake mix (plus ingredients listed on the box)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the cake: Preheat your oven to the temperature directed on the yellow cake mix box. Prepare the cake batter according to the box directions, adding 1 teaspoon of vanilla extract to the mix. Pour the batter into a 9×13 inch baking pan. Bake according to the box directions until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. Make the praline sauce: While the cake cools slightly, combine the sweetened condensed milk, 1/2 cup heavy cream, brown sugar, butter, corn syrup, 1 teaspoon vanilla extract, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes, stirring often. Remove from heat.
  3. Poke the cake: Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart. Pour the warm praline sauce evenly over the entire cake, allowing the sauce to soak into the holes. Let the cake cool completely to room temperature, about 1 hour.
  4. Prepare the topping: In a large bowl, beat the cold heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and 1/2 teaspoon vanilla extract. Beat until stiff peaks form.
  5. Assemble and chill: Spread the whipped cream topping evenly over the cooled, soaked cake. Sprinkle the toasted chopped pecans over the whipped topping. Cover the cake loosely with plastic wrap and chill in the refrigerator for at least 2 hours before serving.

Notes

  • To toast pecans, spread them in a single layer on a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring frequently, until fragrant. Watch them closely as they burn fast.
  • For an extra decadent finish, drizzle a small amount of extra caramel sauce over the pecans just before serving.
  • You can substitute the homemade whipped cream with 8 ounces of frozen whipped topping (thawed) for a quicker preparation.

Nutrition

Find it online: https://cookingbyjade.com/butter-pecan-praline-poke-cake-recipe/