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Butter Pecan Poke Cake

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An indulgent dessert featuring a buttery cake soaked in sweetened condensed milk, topped with a rich praline sauce and whipped cream, perfect for gatherings.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 155 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 box butter pecan cake mix (plus ingredients needed on the box)
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel sauce
  • 1 cup chopped pecans, toasted
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ cup butter (1 stick)
  • 1 cup brown sugar
  • ¼ cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and spray a 9×13-inch cake pan with non-stick spray.
  2. Bake the butter pecan cake according to the package instructions. Remove from the oven and let it cool slightly for about 5 to 10 minutes.
  3. Poke holes all over the top of the warm cake about 1 inch apart.
  4. Add the sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Let the cake cool completely.
  5. Make the praline sauce by melting the butter over medium heat. Add brown sugar and heavy cream, stirring until smooth.
  6. Simmer the praline mixture for 3 to 5 minutes. Stir in the chopped pecans and remove from heat.
  7. Pour half of the warm praline sauce over the cake.
  8. Whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  9. Spread the whipped cream over the cooled cake and drizzle with the remaining praline sauce.
  10. Chill the cake for at least 2 hours before serving.

Notes

Toast pecans on a baking sheet at 350°F for 6 to 8 minutes. Store in the refrigerator for up to 4 days.

Nutrition

Find it online: https://daytasty.com/butter-pecan-poke-cake/