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Butter Pecan Praline Poke Cake

A moist slice of butter pecan praline poke cake featuring a light cake base, caramel filling, whipped topping, and candied pecans.
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A rich and moist poke cake featuring a butter pecan base soaked in a sweet praline sauce, topped with a creamy layer and toasted pecans.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup chopped pecans, toasted
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans, toasted (for topping)
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. Prepare the cake mix according to package directions, substituting the required water, oil, and eggs for the mix. Stir in the 1/2 cup chopped pecans into the batter.
  3. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  4. While the cake cools slightly, prepare the praline sauce. In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, and 1/2 cup heavy cream.
  5. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 5 to 7 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
  6. Use a wooden skewer or fork to poke holes all over the warm cake, spacing them about 1 inch apart.
  7. Slowly pour the warm praline sauce evenly over the entire cake, allowing the sauce to soak into the holes. Let the cake cool completely to room temperature, then cover and chill for at least 2 hours, or preferably overnight.
  8. Prepare the topping. In a large bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth.
  9. In a separate bowl, beat the 1 cup cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  10. Spread the cream cheese topping evenly over the chilled cake. Sprinkle the remaining 1/4 cup toasted pecans over the top before serving.

Notes

  • Toast the pecans lightly in a dry skillet over medium heat for 3 to 5 minutes until fragrant before adding them to the batter or using them as a topping.
  • For an extra rich topping, you can substitute the whipped cream with a stabilized whipped topping or a simple caramel frosting.
  • Make the cake and sauce one day ahead; chilling allows the sauce to fully penetrate the cake.

Nutrition

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