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inch Butter Pecan Praline Poke Cake topped with a thick layer of white whipped topping, toasted pecans, and a rich caramel drizzle.

Butter Pecan Praline Poke Cake

This Butter Pecan Praline Poke Cake is rich, moist, and filled with caramelized pecan goodness. It’s the perfect dessert for holidays or any special occasion!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box butter pecan cake mix 15.25 oz
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/2 cup chopped pecans toasted
Praline Sauce
  • 1/2 cup butter unsalted
  • 1 cup brown sugar packed
  • 1/4 cup heavy cream
  • 1/2 cup chopped pecans toasted
Topping
  • 1 container whipped topping (Cool Whip) thawed
  • 1/4 cup chopped pecans for garnish

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Hand Mixer
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, combine cake mix, eggs, milk, oil, and 1/2 cup toasted pecans. Beat until smooth and pour into the prepared dish.
  3. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake is baking, make the praline sauce: In a saucepan over medium heat, melt butter and brown sugar until bubbly. Stir in heavy cream and pecans, then cook for 2–3 minutes until thickened slightly.
  5. When the cake is done, poke holes all over the warm cake with the handle of a wooden spoon. Pour the warm praline sauce evenly over the cake, letting it soak into the holes.
  6. Allow the cake to cool completely, then spread whipped topping over the top. Garnish with additional pecans.
  7. Chill for at least 1 hour before serving for best texture.

Notes

To toast pecans, spread them on a baking sheet and bake at 350°F for about 5–7 minutes. You can substitute homemade whipped cream for Cool Whip if desired.