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Butter Pecan Praline Poke Cake

A rich, buttery poke cake soaked with homemade praline sauce and topped with toasted pecans. This easy Southern-inspired dessert is perfect for holidays, potlucks, family gatherings, and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box butter pecan cake mix
  • Eggs oil, and water (as directed on the package)
  • 1 cup toasted chopped pecans
  • Butter Pecan Praline Sauce
  • 1 cup heavy cream
  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Topping
  • Whole or halved toasted pecans
  • Remaining praline sauce

Equipment

  • 9×13-inch baking pan
  • mixing bowl
  • Medium saucepan
  • Wooden spoon
  • measuring cups
  • Measuring spoons
  • Rubber spatula
  • cooling rack

Method
 

  1. Prepare and bake the cake according to package directions.
  2. While warm, poke holes across the surface.
  3. Make the praline sauce by simmering butter, cream, and brown sugar.
  4. Stir in vanilla and salt.
  5. Pour half the sauce over the warm cake.
  6. Cool for 30 minutes.
  7. Drizzle the remaining sauce over the top.
  8. Garnish with toasted pecans.
  9. Slice and serve.

Notes

Toasting the pecans enhances their flavor.
The cake tastes even better the next day.
Refrigerate leftovers for up to five days.
Freeze individual slices for up to three months.