Description
This rich and indulgent Butter Pecan Praline Poke Cake features a moist butter pecan cake soaked in sweetened condensed milk, layered with praline pecan sauce, and topped with fluffy whipped cream. Perfect for holidays, parties, or any special occasion.
Ingredients
For the Cake
1 box butter pecan cake mix (plus ingredients listed on box)
1 can sweetened condensed milk
1 jar caramel sauce
1 cup chopped pecans, toasted
For the Whipped Cream Topping
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
For the Praline Sauce
½ cup butter
1 cup brown sugar
¼ cup heavy cream
1 cup chopped pecans
Instructions
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Preheat oven to 350°F (175°C). Spray a 9×13-inch pan with non-stick spray.
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Prepare and bake the butter pecan cake according to the package instructions.
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While warm, poke holes all over the cake using a fork or wooden spoon handle.
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Pour the sweetened condensed milk evenly over the cake. Let cool completely.
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In a saucepan, melt butter. Add brown sugar and heavy cream; stir until dissolved. Simmer for 3–5 minutes.
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Stir in chopped pecans, then remove from heat. Pour half the sauce over the cake.
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In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Spread whipped cream over the cooled cake. Drizzle remaining praline sauce and top with more pecans.
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Chill for at least 2 hours before serving.
Notes
- Store leftovers in the fridge for up to 4 days.
- Substitute whipped topping for homemade whipped cream if desired.
- Toast pecans for best flavor.
- Praline sauce may thicken as it cools; reheat gently if needed.
- Prep Time: 20 minutes
- chill time: 2 hours
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: American
