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Delicious Butter Pecan Praline Poke Cake with a slice being removed

Butter Pecan Praline Poke Cake

A Southern indulgence featuring a moist butter pecan cake soaked in warm caramel and butter-pecan syrup, then crowned with a crunchy praline topping. Poking holes with a wooden spoon handle creates large channels for maximum caramel absorption. A guaranteed crowd-pleaser for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box yellow cake mix 15.25 oz
  • 3 eggs
  • 0.5 cup vegetable oil
  • 1 cup water
Butter Pecan Soak
  • 0.5 cup butter
  • 0.5 cup brown sugar packed
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
  • 0.5 cup chopped pecans
Praline Topping
  • 0.5 cup butter
  • 1 cup brown sugar packed
  • 0.25 cup heavy cream
  • 1 cup chopped pecans

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Combine cake mix, eggs, vegetable oil, and water in a large bowl. Mix per package directions until smooth. Pour into prepared pan.
  3. Bake 25-30 minutes until a toothpick inserted in the center comes out clean.
  4. Let cake cool for 10 minutes, then poke holes all over the cake using the handle of a wooden spoon, making deep channels.
  5. Make the butter pecan soak: melt butter in a saucepan over medium heat. Add brown sugar and heavy cream, stir until sugar dissolves. Bring to a gentle simmer for 2 minutes. Remove from heat and stir in vanilla and chopped pecans.
  6. Pour warm soak evenly over the poked cake, ensuring it fills all the holes. Let absorb for at least 30 minutes.
  7. Make the praline topping: melt butter in a saucepan. Add brown sugar and heavy cream, stir until smooth. Cook over medium heat for 3-4 minutes until slightly thickened. Stir in pecans.
  8. Spread praline topping evenly over the soaked cake. Allow to cool and set before slicing and serving.

Notes

Use a wooden spoon handle (not a fork) to poke large holes for better caramel absorption. Let the soak penetrate for at least 30 minutes before topping. Store covered in the refrigerator for up to 5 days. Serve at room temperature or slightly warmed.