Butter Pecan Praline Poke Cake

This rich butter pecan praline poke cake is my go-to treat for potlucks and holidays because it disappears faster than any other dessert. Its tender buttery crumb soaks up a sweet pecan caramel filling for a crowd-pleasing finish topped with clouds of whipped cream and more buttery pecans.

I first put this cake together for a family reunion and watched everyone sneak back to the pan for seconds. Now it is a must at every gathering in our house and gets rave reviews whenever I share it.

Ingredients

• Butter pecan cake mix: gives you a buttery caramel flavor foundation and saves time
• Whole milk: helps the cake bake up moist and tender rather than dry
• Melted butter: makes the crumb rich and delivers deep flavor so use real butter
• Eggs: bind the batter for a sturdy and fluffy texture try to use large fresh eggs
• Sweetened condensed milk: brings extra sweetness and leaves every bite creamy
• Caramel sauce: adds gooey richness to the filling for that signature praline taste go for a high-quality sauce with real butter or cream
• Chopped pecans: give the cake a nutty crunch toasted ones offer a boost of flavor so look for fresh pecans stored in the fridge section
• Whipped topping or homemade whipped cream: finishes the cake with a light fluffy layer
• Extra chopped pecans for sprinkling: give it more crunch and a beautiful look

Instructions

Prepare the cake batter:

Carefully measure out the cake mix in a large mixing bowl. Add the milk melted butter and eggs. Using a hand mixer beat everything on low for about thirty seconds until just combined. Then raise to medium and beat for another two minutes until the mixture is smooth and creamy. Scrape down the sides to make sure nothing is left dry.

Bake the cake:

Pour that batter into a greased nine by thirteen inch baking pan. Smooth the surface for an even bake. Slide it into a preheated oven at three hundred fifty degrees Fahrenheit and bake for twenty five to thirty minutes. Watch for edges that pull slightly from the pan and check with a toothpick inserted in the center. If it comes out clean you are set.

Poke the holes:

Take the hot cake out and right away start poking holes all over the surface. Use the handle end of a wooden spoon and press down halfway through the cake. You want those holes roomy enough for the filling to seep in but not so large that the cake falls apart.

Make the praline filling:

In a medium bowl stir together the entire can of sweetened condensed milk with the caramel sauce until blended. Toss in the chopped pecans and mix well. The filling should look thick and studded with pecans.

Pour filling and cool:

While the cake is still warm pour that praline mixture slowly all over the poked cake using a spatula to help guide the filling into every nook. Give the cake time at room temperature for the praline to soak in fully then let it cool completely to set up.

Finish with whipped topping and pecans:

Once cool spread whipped topping or whipped cream over the full surface of the cake. Scatter the remaining chopped pecans evenly on top pressing them gently into the whipped layer. Chill in the refrigerator for two hours or more so the flavors meld and the cake slices neatly.

Serve:

Cut into generous squares and scoop each out with a spatula. Serve chilled for the best texture and richest flavor.

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Pecan filled cakes like this always make my kitchen smell like a candy shop The first bite of warm praline swirl never fails to win over even folks who claim not to crave sweets My youngest always asks for an extra sprinkle of pecans which has become our sweet little victory lap with every batch

Storage Tips

Stash any leftovers covered tightly in the refrigerator and enjoy them within four days The whipped topping may get a bit soft after a few days but the flavor only grows richer For longer storage wrap well and freeze slices individually They will defrost beautifully overnight in the fridge with no loss of texture

Ingredient Substitutions

If you cannot find butter pecan cake mix use a yellow or vanilla mix and add a quarter cup more toasted pecans or a little extra melted butter Almonds or walnuts can stand in for pecans in a pinch For homemade flair swap the tub whipped topping for fresh whipped cream

Serving Suggestions

This cake is perfect for potlucks birthdays or any celebration Try topping each serving with an extra drizzle of caramel or a scoop of vanilla ice cream It also pairs beautifully with black coffee or milk for a comforting after dinner dessert

Cultural and Historical Context

Poke cakes became wildly popular in the 1970s as a clever way to use cake mixes and sweet fillings Butter pecan is a classic Southern flavor known for pairing rich buttery notes with the crunch of toasted nuts This cake brings both traditions together for a melt in your mouth finale everyone loves

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Each bite brings a decadent blend of butter pecan and caramel making this cake a crowd-pleaser for any occasion. Enjoy it chilled for the very best texture and flavor.

Frequently Asked Questions

→ Can I use homemade caramel sauce?

Absolutely. Homemade caramel sauce gives a richer flavor, though store-bought works well for convenience.

→ Do I need to toast the pecans?

Toasting the pecans enhances their flavor and adds extra crunch, but this step is optional.

→ How long should I chill before serving?

Refrigerate the cake for at least 2 hours to allow the flavors to meld and the filling to set.

→ Can I substitute the whipped topping?

Homemade whipped cream or stabilized whipped cream are great alternatives to store-bought whipped topping.

→ Is it possible to make this cake in advance?

Yes, preparing a day ahead gives an even better texture as the filling has more time to soak in.