Pecan Praline Poke Cake
A delicious butter pecan dessert that combines moist cake with rich caramel, topped with cream cheese frosting and pecans.
Ingredients
Cake Ingredients
- 1 box butter pecan cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Filling Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup chopped pecans
Frosting Ingredients
- 1 container (8 oz) Cool Whip, thawed
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Praline Topping
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Mix until everything is well blended.
- Pour the batter into the prepared pan and bake according to package directions, usually about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
Filling
- Once cooled, use the handle of a wooden spoon to poke holes all over the top of the cake.
- In a medium bowl, mix together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the cake, letting it seep into those holes.
- Sprinkle the chopped pecans over the top of the cake.
Frosting
- In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until fully combined.
- Gently fold in the Cool Whip and vanilla extract until the frosting is creamy.
- Spread the frosting evenly over the cake.
Praline Topping
- In a medium saucepan, combine the chopped pecans, brown sugar, heavy cream, and butter.
- Cook over medium heat, stirring constantly until it starts to bubble and thickens slightly, about 5 minutes.
- Remove from heat and let cool a little. Drizzle the praline topping over the frosted cake.
Chilling
- Refrigerate the cake for at least 2 hours before serving, so all the flavors can blend beautifully.
Notes
Make sure to cool the cake completely before poking holes to avoid it breaking apart. For a richer flavor, use homemade caramel sauce instead of store-bought. You can also swap out the Cool Whip with homemade whipped cream.