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Butter Pecan Poke Cake

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A warm, buttery poke cake filled with sweetened condensed milk and topped with praline sauce, whipped cream, and toasted pecans.

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. Mix and bake the butter pecan cake according to the package instructions. Let it cool slightly for 5 to 10 minutes.
  3. Poke holes all over the top of the cake about 1 inch apart with a fork.
  4. Pour the entire can of sweetened condensed milk over the cake, allowing it to seep into the holes. Cool completely.
  5. In a saucepan, melt the butter over medium heat. Add brown sugar and ¼ cup heavy cream, stirring until smooth.
  6. Simmer the mixture for 3 to 5 minutes, stirring occasionally. Stir in 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, drizzle remaining praline sauce on top, and sprinkle with toasted pecans.
  10. Refrigerate the cake for at least 2 hours before serving.

Notes

Toast pecans for enhanced flavor. Refrigerate covered for up to 4 days.

Nutrition

Keywords: poke cake, butter pecan, dessert, comforting, praline sauce

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