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Butter Pecan Praline Poke Cake

A moist and fluffy cake drenched in a sweet butter pecan caramel sauce, topped with a luscious praline and whipped cream finish—perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box (15.25 oz) yellow cake mix Use any brand of yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs Room temperature is ideal
For the Butter Pecan Sauce
  • 1 cup packed brown sugar Light or dark brown sugar can be used
  • 1/2 cup unsalted butter
  • 1 cup chopped pecans Can substitute with walnuts if desired
  • 1/4 cup heavy cream
For the Praline Topping
  • 1 cup powdered sugar
  • 1/2 cup whipped topping Can use store-bought or homemade
  • 1/2 cup chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until smooth.
  3. Pour the batter into the prepared baking pan and bake for about 25-30 minutes or until a toothpick comes out clean. Cool for about 10 minutes.
Make the Butter Pecan Sauce
  1. In a saucepan over medium heat, combine brown sugar, butter, chopped pecans, and heavy cream. Stir constantly until it reaches a gentle boil.
  2. Let it bubble for about 3-5 minutes, until it thickens slightly.
Poke and Pour
  1. Once your cake is cool, poke holes all over the surface.
  2. Pour the warm butter pecan sauce over the cake, filling those holes. Let it sit for about 30 minutes.
Finish It Off
  1. Mix together powdered sugar, whipped topping, and chopped pecans until smooth.
  2. Spread the mixture generously over the cooled cake. Optionally, sprinkle additional pecans on top.

Notes

This cake tastes even better the next day. You can add a dash of cinnamon for an extra flavor boost. Store leftovers in an airtight container in the fridge for up to 3-4 days.