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Easy Caramel Butter Pecan Praline Poke Cake

There's something so comforting about a poke cake. It takes me back to family gatherings where the dessert table was the main attraction, and this Easy Caramel Butter Pecan Praline Poke Cake always stole the show. It's a delightful blend of rich caramel, buttery pecans, and a moist cake that practically melts in your mouth. Plus, it's ridiculously easy to make, ensuring it will become a staple in your kitchen!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix The base of your cake, giving it a lovely sweetness and lightness.
  • 1 cup water Just the right amount to keep the cake moist.
  • 1/3 cup vegetable oil Adds richness and tenderness to the cake.
  • 3 large eggs Essential for binding and giving structure to your cake.
For the Topping
  • 1 cup caramel sauce The star of the show, providing that gooey, sweet flavor.
  • 1 cup chopped pecans For that delicious crunch and nutty flavor.
  • 1 can (14 oz) sweetened condensed milk Makes the cake incredibly moist and creamy.
  • 1 cup whipped topping Lightens up the dessert and adds a creamy layer on top.
  • 1/2 cup chopped pecans (for garnish) A final touch of crunch and a beautiful presentation.
For Drizzling
  • additional caramel sauce Because more caramel is always better!

Equipment

  • 9x13-inch Baking Pan
  • Large bowl
  • Wooden Spoon

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent sticking.
  2. Step 2: In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well blended; it should be smooth and creamy.
  3. Step 3: Pour the batter into the prepared baking pan and bake according to package instructions, or until a toothpick inserted in the center comes out clean.
  4. Step 4: Once baked, allow the cake to cool for about 10 minutes. Use the end of a wooden spoon to poke holes all over the top of the warm cake.
  5. Step 5: In a separate bowl, mix the sweetened condensed milk and caramel sauce until smooth. Pour this luscious mixture over the cake, making sure it fills the holes.
  6. Step 6: Sprinkle the chopped pecans evenly over the top of the cake. This adds a lovely crunch!
  7. Step 7: Allow the cake to cool completely in the pan. Once it's cooled, spread the whipped topping evenly over the cake.
  8. Step 8: Garnish with additional chopped pecans and drizzle with extra caramel sauce before serving. It’s a sight to behold!

Notes

Store any leftovers in the refrigerator, tightly covered, for up to 4 days. The cake only gets better as it sits, soaking up all that sweet caramel goodness!