Go Back

Butter Pecan Praline Poke Cake

A moist and decadent poke cake infused with rich butter, brown sugar, and pecans, topped with a creamy frosting and caramel sauce, perfect for satisfying sweet cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix Ingredients called for on cake mix box (usually eggs, oil, water)
For the topping and filling
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, melted Ensure fully melted
  • 1 cup chopped pecans For both filling and topping
  • 1 cup heavy whipping cream To be whipped until stiff peaks form
  • 1 (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce Additional can be added before serving for more flavor
  • 1/2 cup chopped pecans for topping

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and prepare the yellow cake mix according to package instructions.
  2. Pour the batter into a greased 9x13 inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. While the cake is baking, combine brown sugar, melted butter, and 1 cup chopped pecans in a saucepan over medium heat. Cook, stirring constantly, until the mixture is bubbly and thickened, about 5 minutes.
  4. Once the cake is finished baking, use the handle of a wooden spoon or skewer to poke holes all over the cake.
  5. Pour the hot brown sugar pecan mixture evenly over the cake, allowing it to seep into the holes.
  6. In a mixing bowl, whip the heavy cream until stiff peaks form.
  7. In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  8. Gently fold the whipped cream into the cream cheese mixture to create a light frosting.
  9. Spread the frosting evenly over the cooled cake.
  10. Drizzle caramel sauce over the top and sprinkle with additional chopped pecans.
  11. Chill the cake for at least 2 hours before serving to let flavors meld.

Notes

Store leftovers in the refrigerator, covered loosely, for up to 5 days. Freeze portions wrapped individually in an airtight container for up to three months. For best results, let thaw overnight in the fridge.