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Instructions
- Bake the cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, combine the cake mix, eggs, water, and oil. Beat until well combined, then pour into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Poke the holes: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- Pour in the caramel: In a small bowl, mix the sweetened condensed milk and caramel topping. Slowly pour this mixture over the cake, letting it soak into the holes. Let the cake cool completely.
- Make the praline topping: In a saucepan over medium heat, melt the butter. Add brown sugar and cream, stirring until smooth and bubbling. Stir in the chopped pecans, vanilla, and a pinch of salt. Let simmer for 1–2 minutes.
- Top the cake: Pour the warm praline mixture over the cooled cake, spreading it evenly.
- Chill and serve: Refrigerate for at least 1 hour before serving. Top with whipped cream and extra pecans if desired.
Tips for Success
- Let it soak: Allow the caramel mixture time to absorb fully into the cake for maximum moisture and flavor.
- Serve cold or room temp: This cake tastes great chilled, but you can let it sit out a bit before serving for a softer texture.
- Make ahead: Ideal for prepping a day in advance — the flavor only gets better over time!
Final Thoughts
The Butter Pecan Praline Poke Cake is pure Southern indulgence — moist, buttery cake soaked with caramel and finished with a rich praline glaze that adds the perfect crunch. It’s the kind of dessert that makes people go back for “just one more bite,” and one that’ll earn a permanent place in your recipe box.
Whether you’re hosting a holiday feast or just treating yourself to a slice of sweet comfort, this cake is sure to steal the spotlight — and maybe even some hearts.
Would you like a printable version, cupcake adaptation, or ideas for turning it into a trifle? I can help with that too!
