Caramel Butter Pecan Praline Poke Cake

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Caramel Butter Pecan Praline Poke Cake – Rich, Creamy & Southern-Inspired

This decadent poke cake is layered with buttery pecan flavor, soaked in caramel and sweetened condensed milk, and topped with a luscious cream cheese filling and crunchy pecans. It’s everything you love about pralines, in cake form.

Introduction: A Southern Classic Reimagined

If you love butter pecan ice cream, pralines, or anything drenched in caramel, this Caramel Butter Pecan Praline Poke Cake is your dream dessert. It’s rich, moist, and layered with flavor—from the buttery cake base to the creamy filling and crunchy pecan topping. The poke cake method ensures every bite is infused with sweet, sticky goodness.

Perfect for holidays, potlucks, or any time you want to impress, this cake is a celebration of texture and taste. And the best part? It starts with a boxed cake mix, making it as easy as it is indulgent.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so irresistible:

For the Cake:

  • Butter pecan cake mix (1 box)
    Rich, nutty flavor with minimal effort—follow box instructions for eggs, oil, and water.
  • Sweetened condensed milk (1 can, 14 oz)
    Soaks into the cake for ultra-moist texture and sweetness.
  • Caramel sauce (1 cup)
    Adds buttery richness and sticky decadence.

For the Cream Filling:

  • Cream cheese (8 oz, softened)
    Adds tangy richness and structure.
  • Whipped topping (8 oz tub)
    Lightens the filling and adds a fluffy texture.
  • Powdered sugar (½ cup)
    Sweetens the filling without grittiness.
  • Vanilla extract (1 tsp)
    Adds warmth and depth.

For the Topping:

  • Pecans (1 cup, chopped or halved)
    Toasted or glazed for crunch and flavor.
  • Whipped topping (1 cup)
    For frosting the top layer.
  • Extra caramel sauce
    For drizzling and dramatic presentation.

Optional: Add a pinch of sea salt to the caramel for a salted praline twist.

Equipment Needed

  • Two 8-inch round cake pans
  • Mixing bowls
  • Electric mixer or hand whisk
  • Wooden spoon (for poking)
  • Spatula
  • Cooling rack
  • Refrigerator

Step-by-Step Instructions

Step 1: Bake the Cake

Preheat oven to 350°F (175°C).

Prepare butter pecan cake mix according to box instructions.

Divide batter between two 8-inch round pans.

Bake as directed, then let cool completely on a wire rack.

Step 2: Poke & Soak

Once cooled:

  • Use the handle of a wooden spoon to poke holes all over both cake layers.
  • Pour sweetened condensed milk evenly over each layer.
  • Drizzle ½ cup caramel sauce over each layer.

Refrigerate for 30 minutes to allow the cake to absorb the filling.

Step 3: Make the Cream Filling

In a bowl:

  • Beat 8 oz cream cheese, ½ cup powdered sugar, and 1 tsp vanilla until smooth.

Fold in 8 oz whipped topping until light and fluffy.

Step 4: Assemble the Cake

Place one cake layer on a serving plate.

Spread with the cream cheese filling.

Top with the second cake layer.

Frost the top with **1 cup whipped topping

Step 5: Decorate

Sprinkle with toasted or glazed pecans.

Drizzle generously with caramel sauce.

Chill until ready to serve.

Yields:

  • 10–12 slices

Presentation Tip: Garnish with whole pecans and a final caramel drizzle just before serving.

Serving Suggestions

Perfect for:

  • Thanksgiving or Christmas dessert
  • Birthday celebrations
  • Potlucks and family gatherings
  • Sunday supper finales

Pair with:

  • A cup of dark roast coffee
  • Vanilla bean ice cream
  • A glass of bourbon or spiced cider

Tip: Chill before slicing for clean, beautiful layers.

Variations to Try

Want to make it your own? Try these delicious twists:

Salted Caramel

Use salted caramel sauce and sprinkle with flaky sea salt.

Chocolate Pecan

Add mini chocolate chips to the cream filling.

Coconut Praline

Add shredded coconut to the topping for a Southern coconut-pecan vibe.

Lighter Version

Use light whipped topping and reduced-fat cream cheese.

Storage and Make-Ahead Tips

  • Make-Ahead: Assemble up to 1 day in advance.
  • Refrigerate: Store covered in the fridge for up to 3 days.
  • Freeze: Freeze individual slices wrapped tightly for up to 1 month.

Tip: Thaw frozen slices in the fridge overnight for best texture.

Nutrition Notes (Per Slice, ~1 of 12)

  • Calories: 480
  • Total Fat: 28g
  • Saturated Fat: 12g
  • Carbohydrates: 52g
  • Sugars: 35g
  • Protein: 5g
  • Sodium: 340mg

This cake is:

  • Moist and rich
  • Sweet and nutty
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Caramel Butter Pecan Praline Poke Cake is more than just a dessert—it’s a celebration of Southern flavor, creamy indulgence, and easy elegance. Whether you’re baking for a crowd or just treating yourself, it’s guaranteed to impress and satisfy.

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