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Ultimate Butter Pecan Praline Poke Cake

A moist slice of butter pecan praline poke cake topped with whipped cream and chopped pecans.
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This rich, buttery cake soaks up a sweet praline filling, creating a moist, indulgent Southern classic perfect for potlucks and holidays.

Ingredients

Scale
  • 1 box butter pecan cake mix
  • Ingredients required by cake mix box (usually eggs, oil, water/milk)
  • 1 cup heavy cream
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup chopped pecans, toasted
  • 1 can (14 ounces) sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) whipped topping, thawed

Instructions

  1. Prepare and bake the butter pecan cake according to the package directions, using the specified liquid (often milk or water). Bake in a 9×13 inch pan.
  2. While the cake is still warm from the oven, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make the holes deep but do not poke through the bottom.
  3. Prepare the praline soaking sauce: In a saucepan over medium heat, combine the heavy cream, butter, brown sugar, and sweetened condensed milk. Stir constantly until the butter melts and the mixture is smooth and just begins to simmer. Remove from heat.
  4. Pour the warm praline sauce slowly and evenly over the entire surface of the warm cake, allowing the sauce to seep into all the poked holes. Let the cake cool completely to room temperature.
  5. Prepare the cream layer: In a medium bowl, beat the softened cream cheese until smooth. Beat in the vanilla extract. Gently fold in the thawed whipped topping until just combined.
  6. Spread the cream layer evenly over the cooled, soaked cake.
  7. Prepare the topping: Lightly toast the chopped pecans if they are not already toasted. Sprinkle the toasted pecans over the cream layer. You may drizzle a little extra caramel sauce over the top if desired.
  8. Chill the cake for at least two hours before slicing and serving. This allows the layers to set and the flavors to meld.

Notes

  • For an extra decadent finish, use a store-bought caramel sauce to drizzle over the whipped topping before adding the pecans.
  • Toasting the pecans deepens their flavor and adds necessary crunch to contrast the moist cake.
  • This is a great make-ahead dessert; it tastes even better the next day.

Nutrition

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