Go Back
–+ servings
Butter Pecan Praline Poke Cake

Mouthwatering Butter Pecan Praline Poke Cake for Sweet Memories

This Butter Pecan Praline Poke Cake offers a delicious blend of creamy richness and nutty crunch, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix Any brand works great.
  • 1 can Sweetened Condensed Milk Essential for this recipe.
For the Praline Sauce
  • ½ cup Unsalted Butter Consider salted butter with caution.
  • 1 cup Brown Sugar Light brown sugar can be used.
  • ½ cup Heavy Cream Can substitute with half-and-half.
For the Topping
  • 1 cup Heavy Whipping Cream Can be substituted with whipped topping.
  • ½ cup Powdered Sugar Granulated sugar is a possible alternative.
  • 1 teaspoon Vanilla Extract Go for pure extract when possible.
  • ½ cup Toasted Pecans Feel free to substitute with other nuts.

Equipment

  • 9x13 inch baking pan
  • Mixing bowl
  • hand mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch pan with non-stick spray.
  2. Prepare the butter pecan cake mix according to package instructions. Pour batter into the prepared pan and bake for about 30 minutes.
  3. Let the cake cool in the pan for 10 minutes. Use a fork to poke holes evenly across the cake.
  4. Pour the sweetened condensed milk over the holes in the warm cake. Allow the cake to cool completely.
  5. Melt ½ cup of unsalted butter in a saucepan. Stir in brown sugar and heavy cream, simmer for 3-5 minutes.
  6. Pour half of the warm praline sauce over the cooled cake.
  7. In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
  8. Spread whipped cream over the cake, drizzle remaining praline sauce, and sprinkle with toasted pecans.
  9. Cover and refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

The cake can be stored in an airtight container for up to 3 days. For longer storage, freeze without toppings for up to 3 months.

Tried this recipe?

Let us know how it was!