Description
This Butter Pecan Praline Poke Cake is a luscious American dessert featuring a moist butter pecan cake infused with sweetened condensed milk and rich caramel sauce. Topped with whipped cream, chopped pecans, and optional crushed butter pecan cookies, this indulgent sheet cake combines classic flavors with a delightful praline crunch. Perfect for gatherings or a special treat, it’s easy to prepare and can be made ahead to enhance the flavors.
Ingredients
Scale
Cake
- 1 box butter pecan cake mix (15.25 oz)
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 teaspoon butter extract (optional)
Toppings & Filling
- 1 can sweetened condensed milk (14 oz)
- 1 jar caramel sauce (12 oz, divided)
- 1 tub whipped topping (8 oz)
- 1/2 cup chopped pecans
- 1/2 cup crushed butter pecan cookies (optional for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to ensure the cake doesn’t stick.
- Mix Cake Batter: In a mixing bowl, combine the butter pecan cake mix with 3 large eggs, 1 cup of water, 1/2 cup vegetable oil, and 1 teaspoon of butter extract if using. Stir until the batter is smooth and fully combined.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, signaling the cake is done.
- Prepare Holes for Poking: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the cake surface, allowing the toppings to seep in.
- Add Sweetened Condensed Milk and Caramel: Pour the entire can of sweetened condensed milk evenly over the cake, letting it soak through the holes. Next, drizzle half of the caramel sauce on top, ensuring it seeps into the cake as well.
- Cool the Cake: Allow the cake to cool completely at room temperature. This step is important to let the flavors meld and the cake to set properly.
- Apply Whipped Topping: Once cooled, spread the whipped topping evenly over the entire surface of the cake, creating a creamy layer.
- Garnish and Chill: Drizzle the remaining caramel sauce over the whipped topping. Sprinkle chopped pecans and, if desired, crushed butter pecan cookies for added texture and decoration. Refrigerate the cake for at least 1 hour to chill and firm up before serving.
Notes
- This cake can be made a day ahead and stored in the refrigerator; chilling enhances the flavors and texture.
- For an extra crunchy texture and nuttier flavor, toast the chopped pecans lightly before sprinkling on top.
- Butter extract is optional but adds a richer buttery flavor to the cake.
- Serve chilled for best taste and easier slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
