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Butter Pecan Praline Poke Cake

Butter Pecan Praline Poke Cake

A moist butter pecan cake filled with praline sauce and topped with whipped cream and toasted pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • Mixing bowl
  • 9x13-inch baking pan

Ingredients
  

For the Cake

  • 1 box Butter Pecan cake mix
  • 1 cup milk
  • ½ cup butter, melted
  • 3 eggs

For the Praline Sauce

  • 1 can (14 oz) sweetened condensed milk
  • ½ cup caramel sauce
  • ½ cup chopped pecans

For the Topping

  • 1 tub whipped topping (Cool Whip), thawed
  • ½ cup chopped pecans, toasted
  • extra caramel drizzle optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  • In a large bowl, mix the cake mix, milk, melted butter, and eggs until well combined. Pour the batter into the prepared pan.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly.
  • Use the handle of a wooden spoon to poke holes all over the cake.
  • In a bowl, mix the sweetened condensed milk, caramel sauce, and chopped pecans. Pour the mixture over the warm cake, spreading it evenly to fill the holes.
  • Let the cake cool completely, then spread the whipped topping over the top. Sprinkle with toasted pecans and drizzle with extra caramel if desired.

Notes

Store the cake in the refrigerator for up to 3 days.
Keyword Butter Pecan Cake, easy dessert, Praline Poke Cake