Butter Pecan Praline Poke Cake 

Indulge in the luxurious comfort of Lina’s Butter Pecan Praline Poke Cake—a moist, buttery cake enriched with sweet condensed milk and topped with a luscious praline sauce, homemade whipped cream, and crunchy toasted pecans. The secret lies in poking holes into the warm cake, allowing the rich sauce to seep into every bite. It’s simplicity elevated—with boxed cake mix as the base, yet bursting with elegant caramel and nutty flavor. Perfect for special occasions or a temptingly sweet treat at any time.

Ingredients

For the Cake:

• 1 box butter pecan cake mix (plus ingredients listed on the box)
  
  

• 1 can sweetened condensed milk
  
  

• 1 jar caramel sauce
  
  

• 1 cup chopped pecans, toasted
  
  

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
  
  

• 2 tbsp powdered sugar
  
  

• 1 tsp vanilla extract
  
  

For the Praline Sauce:

• ½ cup butter
  
  

• 1 cup brown sugar
  
  

• ¼ cup heavy cream
  
  

• 1 cup chopped pecans
   

Directions

1. Preheat oven to 350 °F (175 °C) and grease a 9×13-inch cake pan.
   
   

2. Bake the butter pecan cake following package instructions. Once done, let it cool slightly.
   
   

3. While the cake is still warm, poke holes all over it using a fork or the handle of a wooden spoon.
   
   

4. Pour the can of sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely.
   
   

5. For the praline sauce: In a small saucepan over medium heat, melt butter. Stir in brown sugar and heavy cream until dissolved and gently simmer for 3–5 minutes. Remove from heat and mix in chopped pecans.
   
   

6. Pour half of the praline sauce over the cake, filling the holes evenly.
   
   

7. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this whipped cream over the cooled cake.
   
   

8. Drizzle the remaining praline sauce on top and finish with a sprinkle of toasted pecans.
   
   

9. Refrigerate for at least 2 hours to allow flavors to meld before serving.
   
   
   

Nutrients (approximate per serving, assumes 12 servings from 12 Tomatoes data)

• Calories: ~374 kcal
  
  

• Carbohydrates: ~51 g
  
  

• Protein: ~5 g
  
  

• Fat: ~17 g
  
  

• Saturated Fat: ~7 g
  
  

• Cholesterol: ~57 mg
  
  

• Sodium: ~288 mg
  
  

• Potassium: ~196 mg
  
  

• Fiber: ~1 g
  
  

• Sugars: ~36 g
  
  

• Vitamin A: 217 IU
  
  

• Vitamin C: 1 mg
  
  

• Calcium: 143 mg
  
  

• Iron: 1 mg