Print

Ultimate Moist Butter Pecan Praline Poke Cake (Southern Style)

A close-up of a moist slice of butter pecan praline poke cake topped with whipped cream, caramel sauce, and chopped pecans.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this ultra-moist, rich Southern-style poke cake featuring a buttery pecan base soaked in a sweet praline sauce and topped with whipped cream and toasted pecans.

Ingredients

Scale
  • 1 box yellow cake mix (plus ingredients listed on box)
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract (optional)
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/4 cup chopped pecans, for garnish

Instructions

  1. Prepare the cake according to the yellow cake mix directions, using a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. While the cake cools, prepare the praline sauce. In a medium saucepan, combine the sweetened condensed milk, heavy cream, brown sugar, and butter.
  3. Cook the sauce over medium heat, stirring constantly, until the mixture comes to a boil and the sugar dissolves completely, about 5 to 7 minutes. Remove from heat.
  4. Stir in the vanilla extract and rum extract, if using.
  5. Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart. Poke all the way to the bottom of the pan.
  6. Slowly pour the warm praline sauce evenly over the entire cake, allowing the sauce to soak into the holes.
  7. Let the cake cool completely to room temperature, then cover and refrigerate for at least 3 hours, or preferably overnight, to allow the sauce to fully set.
  8. Before serving, spread the thawed whipped topping evenly over the top of the chilled cake.
  9. Sprinkle the 1/4 cup of toasted pecans over the whipped topping for garnish. Slice and serve cold.

Notes

  • Toast the pecans lightly in a dry skillet over medium heat for 3 to 5 minutes until fragrant before using them in the recipe.
  • For a richer flavor, you can substitute evaporated milk for the heavy cream in the praline sauce, though the sauce will be slightly thinner.
  • If you prefer a firmer topping, you can use a cream cheese frosting instead of whipped topping.

Nutrition

Find it online: https://whiskdaily.com/butter-pecan-praline-poke-cake/