Description
This Caramel Butter Pecan Praline Poke Cake is an ultra-moist, rich dessert made with butter pecan cake, a luscious caramel praline sauce, and plenty of chopped pecans. It’s the perfect crowd-pleasing treat for holidays and special gatherings.
Ingredients
- 1 box butter pecan cake mix (15 oz)
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup whole milk
- 1 cup coconut pecan frosting
- 1/2 cup finely chopped pecans
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup finely chopped pecans (for praline sauce)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, eggs, vegetable oil, milk, and coconut pecan frosting. Mix until fully blended.
- Fold in 1/2 cup chopped pecans, then pour batter evenly into the prepared dish.
- Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the cake.
- In a separate bowl, mix sweetened condensed milk, caramel sauce, and remaining 1/2 cup chopped pecans.
- Slowly pour the praline sauce over the cake, filling the holes and spreading it evenly.
- Allow the cake to cool completely so the sauce can absorb before slicing and serving.
Notes
- Top with whipped cream or whipped topping after cooling for extra creaminess.
- Sprinkle toasted pecans over the top for crunch and presentation.
- Drizzle extra caramel sauce just before serving for deeper flavor.
- Make ahead—flavor improves as it sits.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
