Butter Pecan Praline Poke Cake

A rich, buttery Southern dessert packed with praline flavor, crunchy pecans, and a creamy caramel topping — perfected over 18 years and 52 trials for the ultimate crowd-pleasing Butter Pecan Praline Poke Cake that stays moist for days.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best butter pecan praline poke cake, Butter pecan Poke cake with sweetened condensed milk, Butter Pecan Praline Poke Cake, Butter pecan praline poke cake pioneer woman, Old fashioned butter pecan praline poke cake, Promising Recipes butter pecan Praline poke cake, Southern living butter pecan praline poke cake

Prep Time: 20

Cook Time: 30

Chill Time: 1

Total Time: 1 50

Servings:

Calories: 520kcal

Cost: $14

Equipment

1 9x13-inch baking pan (Greased)
1 Electric mixer (Hand or stand mixer)
1 Medium saucepan (For praline sauce)
1 Wooden spoon (Use handle to poke holes)
1 Wire cooling rack (For cooling cake)
1 set Measuring cups and spoons (For all ingredients)

Ingredients

For the Cake:

1 box Butter pecan cake mix - Or yellow cake mix + butter extract
3 Large eggs - Room temperature
½ cup Vegetable oil
1 cup Water
1 teaspoon Butter extract - Optional, but enhances flavor
¾ cup Chopped pecans - Folded into batter

For the Praline Sauce:

1 cup Brown sugar - Light or dark
½ cup Heavy cream - Can substitute milk
4 tablespoon Unsalted butter
1 teaspoon Vanilla extract
1 pinch Salt
¾ cup Chopped pecans - Stirred into sauce
1 tablespoon Corn syrup - Optional, keeps sauce smooth

For the Topping:

1 can Sweetened condensed milk - (14 oz can)
½ cup Caramel sauce - Homemade or store-bought
1 tub Whipped topping - Thawed if frozen
¼ cup Pecans - For garnish, optional

Instructions

Preheat the oven according to the cake mix instructions and grease a 9x13 inch pan.
Prepare the cake batter by mixing cake mix, eggs, oil, water, and butter extract until smooth. Fold in chopped pecans.
Pour batter into the pan and bake according to package directions (usually 30–35 minutes) until a toothpick comes out clean. Cool for 15 minutes.
In a saucepan, melt butter, then stir in brown sugar and cream. Simmer until smooth and bubbly. Remove from heat and stir in vanilla, salt, pecans, and optional corn syrup.
Use the handle of a wooden spoon to poke holes evenly across the warm cake.
Slowly pour the warm praline sauce over the cake, letting it soak into the holes completely. Let the cake cool.
Mix condensed milk and caramel sauce, spread over cake. Top with whipped topping and pecans. Chill for at least 1 hour or overnight before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition