Butter pecan praline poke cake is a true showstopper. Moist butter pecan cake that’s been soaked in condensed milk then topped off with whipped cream, caramel and buttery pecans.

Prepare to elevate your dessert game with the ultimate indulgence! Introducing the butter pecan praline poke cake, a dessert that combines the rich flavor of buttery pecans, the sweetness of caramel, and the moist, airy texture of a poke cake. Whether you’re hosting a gathering or simply craving a luxurious treat, this recipe is designed to impress and satisfy.

How To Make Butter Pecan Praline Poke Cake

Ingredients needed

Butter pecan cake mix
Coconut pecan frosting
Condensed milk
Caramel
Pecans
Egg
Milk
Vegetable oil
Cool whip

Making the butter pecan praline poke cake recipe

First, do not use the instructions on the cake mix box. Preheat the oven to 350F.
In a bowl, mix the eggs, coconut pecan frosting, oil and the milk together. Combine the wet ingredients with the butter pecan cake mix, then fold in the pecans. Pour into the baking pan.
Bake the cake for 30-35 minutes. Adjust the baking time to your personal oven.
When finished baking, allow the cake to cool. Once cooled completely, poke holes into the cake. Slowly pour the condensed milk into the holes of the cake. Tip, give the condensed milk time to work itself into the holes. The cake will still taste good, but if you made the holes and allow the milk to flow over the sides of the cake you wasted your time.
Now, spread the cool whip across the top of the cake, drizzle the caramel and scatter the pecans on top. Cover, then place in the fridge for a few hours or overnight. This is a great recipe to make ahead.
Once ready to serve, slice the cake into 12 squares and serve chilled.

Great recipes to take to your next gathering with this one…

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