Butter Pecan Praline Poke Cake

 

 

 

 

 

 

 

Ingredients for Butter Pecan Praline Poke Cake

For the Cake
1 box Butter Pecan cake mix
1 cup milk
½ cup butter, melted
3 eggs
For the Praline Sauce
1 can (14 oz) sweetened condensed milk
½ cup caramel sauce
½ cup chopped pecans
For the Topping
1 tub whipped topping (Cool Whip), thawed
½ cup chopped pecans, toasted
Extra caramel drizzle (optional)

How to Make Butter Pecan Praline Poke Cake

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease your 9×13 baking dish generously—this cake has sticky praline sauce, and you don’t want to miss a crumb!

Step 2: Mix the Cake Batter
In a large bowl, whisk together the cake mix, milk, melted butter, and eggs until smooth. The batter will be thick and luxurious—just like the cake’s name suggests.

Step 3: Bake to Golden Perfection
Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The aroma at this stage is incredible—rich butter and toasted pecans wafting through your kitchen!

Step 4: Poke and Soak
While the cake is still warm, use the end of a wooden spoon to poke holes all over. Don’t be shy—this is where the magic happens!

Step 5: Make the Praline Sauce
In a medium bowl, combine sweetened condensed milk, caramel sauce, and chopped pecans. Stir until well mixed, then pour it evenly over the warm cake. Watch as it soaks into every delicious crevice.

Step 6: Cool and Frost
Let the cake cool completely. Once cooled, spread a generous layer of whipped topping over the surface. Smooth it out with a spatula until it looks like a fluffy cloud.

Step 7: Add the Finishing Touches
Sprinkle toasted pecans on top, and drizzle extra caramel if you’re feeling fancy (and trust me, you should!).

Step 8: Chill and Serve
Refrigerate the cake for at least 1 hour before slicing. This helps the flavors meld and gives the topping that perfect, creamy texture.