Praline Butter Poke Cake with Pecans

If you love the classic flavors of the South—think buttery richness, sweet praline sauce, and the crunch of toasted pecans—then this Praline Butter Poke Cake is about to become your new go-to dessert. This cake combines the soft, moist texture of a butter pecan cake with the warm, gooey goodness of homemade praline sauce that seeps deep into every bite. It’s comfort food at its finest, wrapped up in a dessert that looks just as good as it tastes.

Ideal for holidays, family gatherings, or when you’re craving something truly indulgent, this cake is both impressive and incredibly simple to make. The poke cake technique ensures every bite is flavorful, while the topping of whipped cream and pecans adds the perfect finish. Whether you’re serving it warm with a scoop of vanilla ice cream or chilled straight from the fridge, this dessert delivers Southern sweetness in every forkful.

Ingredients:

For the Cake:

• 1 box butter pecan cake mix (15.25 oz)
  
• 1 cup milk
  
• 1/2 cup unsalted butter, melted
  
• 3 large eggs
  

For the Praline Sauce:

• 1 cup packed brown sugar
  
• 1/2 cup heavy cream
  
• 1/2 cup unsalted butter
  
• 1 tsp vanilla extract
  
• 1 cup chopped pecans (lightly toasted for extra flavor)
  

For the Topping:

• 1 cup whipped cream or whipped topping (store-bought or homemade)
  
• 1/4 cup chopped pecans (for garnish)
  
• Caramel drizzle (optional, for extra indulgence)
  

Instructions:

1. Bake the Cake:

• Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  
• In a large bowl, mix together the butter pecan cake mix, milk, melted butter, and eggs until smooth.
  
• Pour the batter into the prepared dish and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  
• Let the cake cool for 10–15 minutes.
  

2. Poke the Cake:

• While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface. Make sure the holes go deep but not all the way to the bottom.
  

3. Make the Praline Sauce:

• In a medium saucepan, combine the brown sugar, heavy cream, and butter over medium heat.
  
• Stir constantly until the mixture begins to bubble, then simmer for 2–3 minutes until slightly thickened.
  
• Remove from heat and stir in the vanilla extract and chopped pecans.
  

4. Soak the Cake:

• Pour the warm praline sauce slowly over the cake, letting it fill the holes and coat the surface. Spread it evenly using a spatula if needed.
  
• Allow the cake to cool completely to room temperature so the sauce fully absorbs.
  

5. Add Topping:

• Spread whipped cream or topping over the cooled cake in an even layer.
  
• Sprinkle with additional chopped pecans and drizzle with caramel if using.
  
• Refrigerate for at least 1 hour before serving for best results.
  

Serving Tip:

Serve chilled or slightly warm. For an extra treat, top with a scoop of vanilla ice cream and a touch more praline sauce!

Image Prompt:

A rich and moist butter pecan poke cake in a 9×13-inch glass baking dish. The cake is golden brown with deep poke holes filled with glossy praline sauce. It’s topped with a thick layer of whipped cream, sprinkled generously with toasted pecans, and drizzled with caramel sauce. One slice is cut out, revealing the gooey interior. Set on a rustic wooden table with a bowl of pecans and a cake server nearby. Warm, cozy kitchen lighting.

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Meta Title:

Praline Butter Poke Cake with Pecans – Moist & Gooey Southern Dessert

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Meta Description:

Indulge in this rich Praline Butter Poke Cake packed with buttery flavor, gooey brown sugar praline sauce, and crunchy pecans. A Southern-inspired dessert that’s perfect for any occasion!