Butter Pecan Praline Poke Cake

This rich and indulgent Butter Pecan Praline Poke Cake is the perfect combination of buttery, nutty, and sweet flavors. With a soft, moist cake, a gooey caramel sauce, and a crunchy pecan topping, it’s a dessert that’s sure to impress at any holiday gathering or celebration.

Ingredients:

For the Cake:

1 box yellow cake mix (plus ingredients required to make the cake, usually eggs, oil, and water)
1 cup chopped pecans (toasted or untoasted)
¼ cup unsalted butter, melted
1 tsp vanilla extract

For the Poke Cake Filling:

1 can (14 oz) sweetened condensed milk
1 cup caramel sauce (store-bought or homemade)
¼ cup heavy cream

For the Praline Topping:

½ cup unsalted butter
1 cup brown sugar (packed)
¼ cup heavy cream
1 ½ cups chopped pecans (lightly toasted)
Pinch of salt

Instructions:

1. Prepare the Cake:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the yellow cake mix according to the package instructions, adding the chopped pecans, melted butter, and vanilla extract to the batter. Mix until well combined.
Pour the cake batter into the prepared pan and bake according to package directions (typically 28-30 minutes) until a toothpick inserted in the center comes out clean.
Once the cake is baked, remove it from the oven and allow it to cool for 10-15 minutes.

2. Make the Poke Cake Filling:

While the cake is cooling, combine the sweetened condensed milk, caramel sauce, and heavy cream in a small saucepan. Heat over low to medium heat, stirring constantly until the mixture is smooth and well combined.
Using the end of a wooden spoon or a skewer, poke holes all over the top of the cooled cake, making sure the holes go about halfway down into the cake.

3. Fill the Cake:

Pour the warm caramel mixture over the top of the cake, ensuring it seeps into the holes. Allow the cake to absorb the mixture and let it cool completely at room temperature.

4. Make the Praline Topping:

In a small saucepan, melt the butter over medium heat.
Add the brown sugar, heavy cream, and a pinch of salt to the melted butter. Stir until the sugar dissolves and the mixture begins to simmer. Cook for about 2-3 minutes, stirring constantly.
Add the chopped pecans and cook for an additional 2 minutes, allowing the mixture to thicken slightly.

5. Top the Cake:

Pour the praline topping over the cooled, caramel-soaked cake. Use a spatula to spread it evenly over the surface, making sure the pecans are distributed.

6. Serve:

Refrigerate the cake for at least 2 hours to allow it to fully chill and set.
Serve cold or at room temperature. Optionally, you can top each slice with whipped cream or additional chopped pecans.

Tips:

Make Ahead: This cake can be made a day or two ahead of time, and the flavors will only improve as it sits in the fridge.
Custom Topping: You can make the praline topping a little richer by adding a splash of vanilla extract or bourbon.
Variation: For a richer caramel flavor, you can make homemade caramel sauce instead of using store-bought.

This Butter Pecan Praline Poke Cake is a decadent, comforting dessert that combines rich caramel, crunchy pecans, and moist cake into one unforgettable treat!