Get ready to experience the perfect marriage of buttery richness and Southern charm with this irresistible Butter Pecan Praline Poke Cake. This indulgent dessert transforms a simple butter cake into something truly magical by infusing it with creamy praline goodness.
Inspired by the classic New Orleans praline candy, this cake features deep pockets of caramel-pecan filling that seep through tender vanilla cake, creating an incredibly moist texture that gets better with every bite.
Why You’ll Love This
- Simple to make using basic pantry ingredients
- Perfect make-ahead dessert that improves overnight
- Impressive presentation with minimal effort
- Great for potlucks and family gatherings
- No special baking skills required
Ingredients
- 1 box butter cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 cup brown sugar
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare cake mix according to package directions using eggs, oil, and milk
- Bake in a 9×13 inch pan at 350°F for 25-30 minutes
- While still warm, poke holes throughout cake using wooden spoon handle
- Combine brown sugar, butter, and cream in saucepan over medium heat
- Simmer praline mixture for 5 minutes, stirring constantly
- Stir in pecans, vanilla, and salt
- Pour warm praline mixture over cake, ensuring it fills the holes
- Let cool completely before serving
Tips & Variations
- Toast the pecans beforehand for enhanced flavor
- Substitute walnuts or macadamia nuts for pecans
- Add a teaspoon of bourbon to the praline mixture for adult version
- Make mini versions using cupcake tins
- Warm individual slices for 15 seconds before serving
Serving Suggestions
Serve this decadent cake with a scoop of vanilla ice cream or fresh whipped cream. For an extra special touch, drizzle each slice with additional warm caramel sauce and sprinkle with toasted pecan pieces.
Notes
- Keeps well in refrigerator for up to 5 days
- Can be frozen for up to 3 months
- Best served at room temperature
- Praline mixture should be warm but not hot when poured
FAQs
- Can I make this cake ahead of time? Yes, it actually tastes better the next day!
- Why isn’t my praline sauce thickening? Make sure to simmer for the full 5 minutes, stirring constantly.
- Can I use a different cake mix? Yes, yellow or white cake mix works well too.
- What if I don’t have a wooden spoon? Use the back of a round measuring spoon or chopstick to make the holes.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1 box butter cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 cup brown sugar
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Steps
- Prepare cake mix according to package directions using eggs, oil, and milk
- Bake in a 9x13 inch pan at 350°F for 25-30 minutes
- While still warm, poke holes throughout cake using wooden spoon handle
- Combine brown sugar, butter, and cream in saucepan over medium heat
- Simmer praline mixture for 5 minutes, stirring constantly
- Stir in pecans, vanilla, and salt
- Pour warm praline mixture over cake, ensuring it fills the holes
- Let cool completely before serving
Notes
- Keeps well in refrigerator for up to 5 days
- Can be frozen for up to 3 months
- Best served at room temperature
- Praline mixture should be warm but not hot when poured
