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Ultimate Moist Butter Pecan Praline Poke Cake (Secret Praline Soak Recipe)

A close-up of a moist slice of butter pecan praline poke cake with creamy filling and pecan topping.
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Make this rich, buttery cake soaked in sweet praline sauce and topped with whipped cream and crunchy pecans. This Butter Pecan Praline Poke Cake is a true Southern classic dessert.

Ingredients

Scale
  • 1 box butter pecan cake mix
  • Ingredients required by cake mix box (usually eggs, oil, water/milk)
  • 1 cup heavy cream
  • 1 cup packed brown sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup chopped pecans, toasted
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (thawed)

Instructions

  1. Prepare the butter pecan cake according to the package directions, substituting any required liquid with milk if desired for extra richness. Bake the cake in a 9×13 inch pan until a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan.
  2. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top surface, spacing them about one inch apart. Make the holes deep, reaching close to the bottom of the pan.
  3. Prepare the praline soak: In a medium saucepan, combine the butter, brown sugar, heavy cream, and sweetened condensed milk. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil. Boil for exactly one minute, stirring constantly. Remove from heat immediately.
  4. Pour the warm praline sauce slowly and evenly over the entire surface of the warm cake, allowing the sauce to soak into all the poked holes. Let the cake cool completely to room temperature.
  5. Prepare the cream layer: In a medium bowl, beat the softened cream cheese until smooth. Beat in the vanilla extract. Gently fold in the thawed whipped topping until just combined and fluffy.
  6. Spread the cream cheese topping evenly over the cooled, sauce-soaked cake.
  7. Sprinkle the toasted, chopped pecans over the top of the cream layer.
  8. Chill the cake in the refrigerator for at least two hours before slicing and serving. This allows the soak to fully set.

Notes

  • For the best flavor, toast your pecans lightly in a dry skillet over medium heat until fragrant before chopping and using them as a topping.
  • You can use a store-bought caramel sauce in place of making the praline soak from scratch if you want an easier option, though the homemade soak provides superior flavor.
  • This is an excellent make-ahead dessert; it tastes even better the next day after the flavors have fully melded.

Nutrition

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