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Butter Pecan Praline Poke Cake

A moist, buttery cake filled with rich praline goodness, topped with crunchy pecans and drizzled with caramel sauce, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
For the Praline Filling
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy cream Can be substituted with coconut cream or half-and-half.
  • 1 cup chopped pecans Can substitute with walnuts or almonds.
For the Topping
  • 1 8 oz tub whipped topping For spreading over the cake.
  • to taste extra pecans for garnish
  • to taste caramel sauce for drizzling

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine cake mix, water, vegetable oil, and eggs. Beat until smooth, about two minutes. Pour the batter into a greased 9x13 inch baking pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Prep the Praline Filling
  1. While your cake is baking, in a saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat until bubbly. Stir in the chopped pecans and cook for another minute. Set aside to cool slightly.
Poke Holes
  1. Once your cake has cooled for about 10 minutes, take a fork and poke holes all over the top. This allows the praline filling to seep in.
Pour the Filling
  1. Gently pour the warm praline filling all over the cake, ensuring it seeps into all the holes. Let it sit for at least an hour at room temperature.
Top It Off
  1. After the cake has cooled completely, spread whipped topping over the praline-filled cake. Garnish with extra pecans and drizzle with caramel sauce.

Notes

If the cake cracks while baking, that's just an opportunity for extra filling to seep in. You can store it in the fridge overnight for even better flavor.