Butter Pecan Praline Poke Cake Recipe Easy
When I first made this Butter Pecan Praline Poke Cake, I honestly thought, “Well, there goes my diet—again.” And you know what? Totally worth it. This cake is everything cozy and sweet dreams are made of: buttery, nutty, soft enough to make you wanna cry (happy tears only). The best part? It looks like you spent hours in the kitchen when really, you just snuck in a nap while it baked. Perfect for family gatherings, holidays, or honestly any Tuesday that just needs a little sparkle. Moist, flavorful, and packed with all the rich, toasty pecan goodness you could ask for, this poke cake will disappear faster than you can say 'just one more slice'.
Servings: 12 slices
Ingredients
- 1 box butter pecan cake mix
- 1 can sweetened condensed milk
- 1 jar caramel topping
- 1 tub whipped topping (like Cool Whip)
- 1 cup chopped pecans, toasted
Instructions
- Bake the butter pecan cake according to the package directions in a 9x13-inch pan.
- Once baked, let it cool for about 5 minutes, then poke holes all over the cake using a fork or the handle of a wooden spoon.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Drizzle the caramel topping all across the cake.
- Allow the cake to cool completely.
- Spread the whipped topping over the cooled cake.
- Sprinkle the toasted pecans generously over the top.
- Chill for at least an hour before serving—if you can wait that long!