Southern Butter Pecan Praline Poke Cake
Indulgent Southern poke cake soaked in buttery praline sauce and topped with toasted pecans. Gooey, moist, and perfect for potlucks or holidays.
Pin Share Print Servings: 12 servings
Calories: 475kcal
Cost: $8–10 USD
Equipment
- 9x13-inch baking dish (For baking the cake)
- Heavy-bottomed saucepan (To make praline sauce)
- Wooden spoon (For poking holes)
- Whisk (Helps smooth out praline sauce)
- Mixing bowl (For combining cake mix ingredients)
Ingredients
Cake Base
- 1 box Butter pecan cake mix
- 3 Large eggs
- ½ cup Melted butter - Salted or unsalted
- 1 cup Whole milk
- ½ cup Chopped pecans - Toasted
Praline Sauce
- 1 cup Brown sugar - Packed
- ½ cup Heavy cream
- ½ cup Butter
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Topping
- 1 cup Chopped pecans - Toasted
- Praline sauce - Extra for drizzling
Instructions
- Preheat oven to 350°F and grease a 9x13 baking dish.
- Mix cake mix, eggs, melted butter, and milk until smooth. Fold in pecans.
- Pour into pan and bake 28–32 minutes or until toothpick comes out clean.
- Cool for 10 minutes while still warm for poking.
- In saucepan, cook brown sugar, cream, and butter until bubbly.
- Simmer 3–4 minutes, then stir in vanilla and salt.
- Poke warm cake all over with spoon handle about 1 inch apart.
- Slowly pour praline sauce over cake, allowing it to soak into holes.
- Top with toasted pecans and drizzle with remaining sauce.
- Cool completely at room temperature or overnight before slicing.
Nutrition
Serving: 1slice | Calories: 475kcal (24%) | Carbohydrates: 47g (16%) | Protein: 4g (8%) | Fat: 30g (46%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 85mg (28%) | Sodium: 370mg (16%) | Potassium: 160mg (5%) | Fiber: 1g (4%) | Sugar: 34g (38%) | Vitamin A: 620IU (12%) | Vitamin C: 0.2mg | Calcium: 90mg (9%) | Iron: 1.3mg (7%)