Irresistible Butter Pecan Praline Poke Cake

Irresistible Butter Pecan Praline Poke Cake

This magical poke cake features a moist yellow cake infused with a rich, buttery pecan praline topping, making it a family favorite for gatherings and celebrations.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the cake

1 box 15.25 oz box of yellow cake mix
3 large large eggs
1 cup water
1/2 cup vegetable oil

For the praline topping

1 cup chopped pecans
1 can 14 oz can of sweetened condensed milk
1/2 cup unsalted butter
1 cup brown sugar (packed)
1 tsp vanilla extract (Halal)

For serving

1 cup whipped topping optional

Method

Preparation

Preheat your oven to 350°F (175°C) and grease and lightly flour a 9×13 inch baking dish.
In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Mix until smooth, about 2 minutes.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow it to cool for about 10 minutes.
Once the cake is cool, poke holes all over the cake using a fork or the end of a wooden spoon.

Making the Praline Topping

In a saucepan over medium heat, melt ½ cup of butter. Stir in the brown sugar and sweetened condensed milk, cooking for 5-7 minutes until bubbly and thickened.
Add the vanilla extract and stir well.
Carefully pour the warm praline sauce over the entire cake, ensuring it seeps into all the holes. Sprinkle the chopped pecans evenly over the top.

Chilling and Serving

Let the cake cool completely, then refrigerate for at least 2 hours before serving. Top with whipped topping if desired.

Notes

For the best taste, prepare the cake a day in advance to allow flavors to blend. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze individual slices wrapped tightly for up to three months.