Butter Pecan Praline Poke Cake
This delightful dessert combines a moist vanilla cake with a sweetened cream and a rich pecan topping, creating layers of flavor in every slice—a true Southern treat.
Ingredients
For the Cake
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
For the Praline Topping
- 1 cup brown sugar
- 1/2 cup unsalted butter melted
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
- whipped topping optional
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until smooth.
- Pour the batter into a greased 9x13 inch baking dish.
Baking the Cake
- Bake the cake in preheated oven for about 25-30 minutes, or until a toothpick comes out clean.
Creating the Poke Holes and Topping
- Once baked, let the cake cool slightly. Use the handle of a wooden spoon to poke holes all over the top of the cake.
- In a saucepan over medium heat, melt the butter and brown sugar together. Stir in the chopped pecans and cook until bubbly.
- Pour the warm praline sauce over the cake, making sure it gets into the holes. Allow it to cool completely.
- Once the cake is cool, drizzle the sweetened condensed milk over the top and spread the whipped topping, if using. Chill in the refrigerator for at least an hour before serving.
Notes
This cake pairs exquisitely with a scoop of vanilla ice cream or a dollop of whipped cream. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 3 months.