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Butter Pecan Poke Cake

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This Butter Pecan Poke Cake is a moist and comforting dessert with layers of buttery cake, sweetened condensed milk, and a rich caramel praline sauce topped with whipped cream and toasted pecans.

Ingredients

Scale
  • 1 box butter pecan cake mix (plus ingredients needed on the box)
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel sauce
  • 1 cup chopped pecans, toasted
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ cup butter (1 stick)
  • 1 cup brown sugar
  • ¼ cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan by lightly greasing it or lining it with parchment.
  2. Mix the butter pecan cake batter according to the package instructions, using the required eggs, oil, and water. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean.
  3. Poke holes all over the top of the warm cake using a wooden spoon handle or skewer.
  4. Pour the entire can of sweetened condensed milk evenly over the warm cake so it seeps into the holes.
  5. Make the praline sauce by melting the butter in a saucepan, then adding brown sugar and heavy cream, stirring until smooth and slightly thickened.
  6. Add the chopped toasted pecans to the sauce and let the mixture simmer for another minute.
  7. Pour about half of the warm praline sauce over the cake, allowing it to fill the holes.
  8. Whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  9. Assemble the cake by spreading the whipped cream evenly over the cooled cake and drizzling the remaining praline sauce over the whipped cream.
  10. Chill the cake in the refrigerator for at least 2 hours before serving.

Notes

Toast pecans in a dry skillet for 3 to 5 minutes until fragrant. Store the cake covered in the refrigerator for up to 4 days.

Nutrition

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