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Delicious Pecan Praline Poke Cake with butter pecan and coconut pecan frosting

Butter Pecan Praline Poke Cake

A moist and rich cake that soaks up a flavorful praline sauce, perfect for potlucks and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix Alternatively, use Yellow Cake Mix.
  • 1 cup Chopped Pecans Optional; add for extra pecan flavor.
  • Vanilla extract A splash can enhance flavor.
For the Praline Soak
  • 1 can Sweetened Condensed Milk Helps keep the cake moist and creamy.
  • 1 cup Caramel or Praline Sauce Store-bought or homemade.
  • 1 pinch Salt Enhances the flavor of the sauce.
For the Topping
  • 1 container Whipped Topping Fresh whipped cream can be used instead.
  • 1/2 cup Toasted Pecans For garnishing on top.

Method
 

Preparation
  1. Preheat the oven and prepare the butter pecan (or yellow) cake mix in a 9x13 pan as per box instructions.
  2. Let it bake until a toothpick comes out clean, about 30 minutes.
  3. Cool the cake for about 10 minutes.
Assembly
  1. Poke holes all over the cake using the handle of a wooden spoon or thick straw.
  2. In a bowl, mix sweetened condensed milk with caramel or praline sauce, and pour it over the cake gradually to allow it to soak in.
  3. Once cooled, spread whipped topping over the cake.
  4. Sprinkle toasted pecans on top and drizzle with additional caramel if desired.
Chilling
  1. Chill the cake for at least 4 hours, but overnight is best for texture.

Notes

Best served chilled. Store leftovers covered in the refrigerator for up to 4 days. If using fresh whipped cream, consume within 2-3 days.