Butter Pecan Praline Poke Cake
This Southern-inspired poke cake is moist, sweet, and nutty—perfect for holidays or anytime you need a comforting dessert that’s easy to prepare.
Equipment
- Oven
- 9x13 baking pan
Ingredients
Cake Base
- yellow cake mix
- butter
Praline Topping
- brown sugar
- chopped pecans
Filling & Garnish
- sweetened condensed milk
- caramel sauce
- vanilla extract
Instructions
- Preheat oven to 350°F (175°C), grease a 9x13-inch pan.
- Prepare cake batter using yellow cake mix and butter.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- While cake bakes, melt butter and brown sugar. Stir in chopped pecans to create praline topping.
- Once cake is warm, poke holes evenly across the surface.
- Pour sweetened condensed milk over the cake, letting it seep into the holes.
- Drizzle praline topping and caramel sauce over the cake.
- Refrigerate for at least 2 hours or overnight before serving.
- Garnish with extra chopped pecans before serving if desired.
Notes
To adjust for dietary needs, consider using dairy-free butter, gluten-free cake mix, or a sugar substitute.
