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Butter Pecan Praline Poke Cake – Easy Southern Dessert Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern

Description

This Butter Pecan Praline Poke Cake is a classic Southern dessert that combines a moist butter cake loaded with toasted pecans, sweetened condensed milk, and rich butterscotch caramel topping. Finished with creamy whipped topping and garnished with extra pecans and butterscotch chips, it’s an easy-to-make, decadent treat that’s perfect for gatherings and special occasions.

Ingredients

Butter Pecan Praline Poke Cake Ingredients

  • 1 box butter cake mix
  • 1 cup chopped pecans
  • 4 tablespoons butter
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (10 oz) butterscotch caramel topping
  • 1 container (8 oz) whipped topping, thawed
  • Extra pecans for garnish
  • Butterscotch chips for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking and ensure even baking.
  2. Prepare the cake batter: Follow the instructions on the butter cake mix package. Stir in 1 cup of chopped pecans for added texture and flavor, then pour the batter into the prepared pan.
  3. Bake the cake: Place the cake in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  4. Toast the pecans: While the cake bakes, melt 4 tablespoons of butter in a pan over medium heat. Add the remaining pecans and cook until they are toasted and fragrant. Remove from heat and set aside.
  5. Poke the cake: Once the cake is baked, while still hot, use the back of a wooden spoon to poke holes all over the surface to allow the toppings to seep in.
  6. Add sweet toppings: Pour the entire 14 oz can of sweetened condensed milk over the cake, making sure it fills all the poked holes. Then pour the 10 oz jar of butterscotch caramel topping evenly over the cake’s surface.
  7. Cool and add whipped topping: Allow the cake to cool completely so the liquids set properly. Once cooled, spread the thawed 8 oz whipped topping evenly over the top.
  8. Garnish and chill: Sprinkle the toasted pecans and butterscotch chips for a crunchy and sweet garnish. Refrigerate the cake for at least one hour before serving to set the layers and enhance flavors.

Notes

  • Use fresh pecans for best flavor and toasting quality.
  • Make sure to poke holes when the cake is still hot to allow the condensed milk and caramel to seep in effectively.
  • Refrigeration helps the cake set and melds the flavors beautifully.
  • For extra texture, you can add butterscotch chips into the cake batter or sprinkle on top before serving.
  • This cake is best served chilled and can be stored in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/butter-pecan-praline-poke-cake-easy-southern-dessert-recipe/