Butter Pecan Praline Poke Cake
Cozy, rich, and irresistibly buttery, this Butter Pecan Praline Poke Cake is a Southern-inspired dessert filled with praline glaze and topped with toasted pecans. It’s easy, comforting, and unforgettable.
Equipment
- 9x13-inch baking dish
- Mixing Bowl
- Wooden spoon or skewer
- Saucepan
Ingredients
Cake Base
- 1 box butter pecan cake mix
- 1 cup milk
- 1/2 cup unsalted butter melted
- 3 large eggs
- 1 cup chopped pecans toasted if desired
Filling & Glaze
- 1 can sweetened condensed milk 14 oz
- 1/2 cup brown sugar packed
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 pinch salt
Topping
- extra pecans for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine cake mix, milk, melted butter, and eggs. Mix until smooth. Stir in chopped pecans.
- Pour the batter into prepared pan and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cake cool for 10 minutes. Then poke holes all over the surface using the handle of a wooden spoon.
- In a saucepan, heat brown sugar, butter, and cream over medium heat until melted and smooth. Stir in vanilla and salt. Simmer for 1–2 minutes.
- Slowly pour sweetened condensed milk over the poked cake, letting it soak in.
- Then pour warm praline glaze over the cake evenly. Let it seep into the holes.
- Sprinkle extra chopped pecans on top while the glaze is still warm.
- Let cool completely or chill before slicing. Enjoy warm or cold.
Notes
Toast the pecans beforehand for deeper flavor. Chill overnight for a firmer, fudgy texture. For added flair, drizzle with caramel sauce before serving.