Caramel Butter Pecan Praline Poke Cake
Creamy, gooey, and studded with crunchy toasted pecans, this Caramel Butter Pecan Praline Poke Cake is pure comfort in every forkful.
Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
- Wooden Spoon
Ingredients
Cake Ingredients
- 1 box butter pecan cake mix plus eggs, oil, and water as listed on the box
- 1 can Sweetened Condensed Milk 14 oz, room temperature
- 1 cup Caramel Sauce room temperature, plus extra for drizzling
- 1 container Whipped Topping 8 oz, Cool Whip, thawed in refrigerator
- 1 block Cream Cheese 8 oz, softened to room temperature
- 1 cup Powdered Sugar sifted if lumpy
- 1 cup Toasted Pecans chopped, toasted until fragrant and cooled
- Extra Caramel Sauce for drizzling, warmed slightly for easier pouring
Instructions
- Prepare the butter pecan cake in a 9x13-inch baking dish according to the package instructions. Bake until a toothpick comes out clean.
- Immediately after removing the cake from the oven and while it is still warm, use the handle of a wooden spoon to poke holes all over the cake about 1 inch apart. Poke deep enough for the sweetened condensed milk to seep in.
- Pour the sweetened condensed milk evenly over the top of the warm cake so it seeps down into the holes. Take your time to distribute it all across the surface.
- Generously drizzle 1 cup caramel sauce across the cake, making sure it gets into the holes as well. Let the cake cool completely to room temperature.
- In a mixing bowl, beat the room-temperature cream cheese until smooth and creamy. Add the powdered sugar and blend until fully incorporated and smooth.
- Gently fold the whipped topping into the cream cheese mixture until light and homogenous — do not overmix or deflate the whipped topping.
- Spread this cream cheese topping evenly across the cooled cake with an offset spatula or the back of a spoon.
- Sprinkle the top with the toasted pecans and finish with another drizzle of caramel. Refrigerate the cake for at least 2 hours (or overnight) before slicing and serving to allow the flavors to meld.
Notes
Store leftovers tightly covered in the refrigerator for up to 4 days. Best enjoyed within 2–3 days for optimal texture and flavor.