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Butter Pecan Praline Poke Cake

Butter Pecan Praline Poke Cake

Buttery pecan cake gets soaked with sweet milk and topped with a warm praline sauce and fluffy cream topping. Every slice is rich, nutty, and irresistible.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.25 cup pecans, chopped lightly toasted, divided
  • 15.25 oz butter pecan cake mix
  • 3 eggs large, room temperature
  • 1 cup whole milk room temperature
  • 0.5 cup unsalted butter, melted cooled slightly
  • 14 oz sweetened condensed milk one can
  • 6 tbsp unsalted butter for praline sauce
  • 0.75 cup light brown sugar, packed
  • 0.5 cup heavy cream
  • 2 tsp vanilla extract divided
  • 0.25 tsp fine salt
  • 4 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 8 oz whipped topping, thawed

Instructions

Preparation Steps

  • Heat oven to 350°F. Lightly grease a 9x13-inch baking pan.
  • Toast pecans on a sheet pan for 6–8 minutes until fragrant. Cool, then reserve 1/2 cup for topping.
  • Whisk milk, eggs, and melted butter in a large bowl. Add cake mix and beat until smooth, about 2 minutes.
  • Fold 3/4 cup toasted pecans into the batter. Spread batter evenly in the prepared pan.
  • Bake 28–33 minutes, until a toothpick comes out clean. Cool the cake 10 minutes in the pan.
  • Poke deep holes over the cake with a wooden spoon handle, spacing about 1 inch apart.
  • Warm condensed milk until pourable. Slowly drizzle over the cake, letting it sink into the holes. Rest 15 minutes.
  • Make praline sauce: Melt 6 tbsp butter with brown sugar, cream, and salt in a saucepan. Simmer 2–3 minutes, stirring.
  • Remove from heat. Stir in 1 tsp vanilla and 1/4 cup reserved pecans. Cool 5 minutes until slightly thickened.
  • Spread warm praline sauce over the cake. Let the cake cool completely to room temperature.
  • Beat cream cheese, powdered sugar, and remaining 1 tsp vanilla until smooth. Fold in whipped topping gently.
  • Spread the topping over the cooled cake. Sprinkle remaining 1/4 cup pecans. Chill 1 hour before slicing.

Notes

Variation: Swap half the heavy cream with half-and-half for a lighter sauce, or add a pinch of cinnamon. Serve chilled for clean slices, or slightly warm for a gooey praline effect. Store covered in the fridge up to 4 days; leftovers freeze well for 2 months.
This recipe is an original creation inspired by classic Butter Pecan Praline Poke Cake flavors. All ingredient ratios and instructions are independently developed.