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Butter Pecan Praline Poke Cake

A delightful Southern dessert that combines fluffy yellow cake with rich caramel and pecans, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box yellow cake mix Use any brand of your preference.
  • 3 large eggs Room temperature for better mixing.
  • 1 cup water
  • 1 cup chopped pecans Reserve half for topping.
Toppings
  • 1 cup sweetened condensed milk
  • 1 cup whipped topping Can substitute with homemade whipped cream.
  • 1 cup caramel sauce Use store-bought or homemade.
  • 1/2 cup chopped pecans For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
  2. Mix the yellow cake mix, eggs, and water as per package instructions, adding half of the chopped pecans into the batter.
  3. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  4. Let the cake cool for 15 minutes before poking holes about 1 inch apart across the top.
Assembly
  1. In a bowl, combine the sweetened condensed milk and caramel sauce, then pour it over the warm cake, filling the holes.
  2. Allow the cake to cool completely before spreading whipped topping over the surface.
  3. Sprinkle the reserved chopped pecans on top and drizzle with additional caramel sauce if desired.
  4. Chill in the refrigerator for at least 2 hours before serving.

Notes

Store leftovers covered in the fridge for up to 5 days. For a richer flavor, toast the pecans before adding them to the batter. For variations, consider using chocolate sauce instead of caramel.