Prepare the cake: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. Prepare the butter pecan cake mix according to the package instructions, folding in the chopped pecans if desired. Pour the batter into the prepared baking dish and bake as directed on the package, usually for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Poke the cake: Once the cake is out of the oven and while it’s still warm, use the end of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.

Make the praline sauce: In a medium saucepan, combine the sweetened condensed milk, heavy cream, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Stir in the vanilla extract and chopped pecans. Remove from heat.

Pour the sauce: Pour the warm praline sauce over the cake, making sure it seeps into the holes. Spread the sauce evenly over the surface of the cake using a spatula. Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld.

Add the finishing touches: Before serving, spread a layer of whipped cream or whipped topping over the cake if desired. Sprinkle with extra chopped pecans for garnish.

Prep Time:

15 minutes

Cook Time:

25-30 minutes

Total Time:

3 hours (including cooling and refrigeration)

Nutrition (per serving):

Calories: 420

Fat: 22g

Carbohydrates: 50g

Protein: 4g

Sugar: 38g

Fiber: 1g

This Butter Pecan Praline Poke Cake is a perfect dessert to share with loved ones or to indulge in after a special meal. The buttery, nutty flavors combined with the smooth praline sauce make every bite a sweet and satisfying treat!