Caramel Butter Pecan Praline Poke Cake
A buttery, moist cake layered with caramel, praline, and pecan goodness. Gooey caramel soaks into a warm sponge, topped with whipped cream and crunchy pecans for a Southern-inspired dessert.
Servings: 12 servings
Calories: 280kcal
Ingredients
- 1 box butter pecan cake mix (15.25 oz)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk (14 oz)
- 1 jar caramel sauce (about 12 oz)
- 1 cup chopped pecans
- 1 container whipped topping (8 oz, thawed)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Pour batter into the dish and bake for 25–30 minutes or until a toothpick comes out clean.
- While cake is warm, poke holes evenly across the surface using a wooden spoon handle.
- Stir sweetened condensed milk and caramel sauce until blended. Pour over the cake.
- Sprinkle half the chopped pecans over the soaked cake. Let cool completely.
- Spread whipped topping over the surface. Sprinkle remaining pecans on top.
- Chill for at least 30 minutes before serving.
Notes
Ensure toppings are spread gently to avoid breaking the cake
Chill fully for best texture
Use halal-certified ingredients if needed
Optional: Add extra caramel swirls on top for presentation
Chill fully for best texture
Use halal-certified ingredients if needed
Optional: Add extra caramel swirls on top for presentation