Butter Pecan Praline Poke Cake

Butter Pecan Praline Poke Cake is the kind of dessert that feels right at home on a fall table. The buttery pecans and rich brown sugar praline sauce bring all those cozy flavors I start craving as soon as the season changes. Pumpkin and apple get plenty of attention this time of year, but there’s always room for a good butter pecan dessert!

This cake starts with a boxed butter pecan cake mix, making it easy to put together during a busy season. Chopped pecans add a little crunch throughout the cake, and a warm homemade praline sauce soaks down into the holes. Once it’s chilled and topped with fluffy whipped cream, you have a sweet, buttery dessert that’s hard to resist.

Whether you’re taking something to a fall potluck, planning your Thanksgiving menu, or having family over for Sunday supper, this cake is an easy one to share. You can make it ahead and let it chill while you work on the rest of the meal. A simple dessert with plenty of cozy fall flavor is always welcome at my table!

Ingredients

For the Cake

• 1 box butter pecan cake mix

• Eggs, oil, and water as directed on the cake mix package

• ½–1 cup chopped pecans

For the Praline Sauce

• 1 cup brown sugar

• ¾ cup heavy whipping cream

• ¼ teaspoon salt

• 1 stick butter, equal to ½ cup

• 1 teaspoon vanilla extract

For the Topping

• Cool Whip or homemade whipped cream, enough to cover the cake

Directions

1. Prepare the oven and baking dish.
   Preheat your oven to the temperature listed on the cake mix package. Grease a 9×13-inch baking dish and set it aside while you prepare the batter.

2. Mix the cake batter.
   Prepare the butter pecan cake batter according to the package directions, using the amounts of eggs, oil, and water listed on your box. Stir in ½–1 cup of chopped pecans. Use ½ cup for a little crunch or a full cup if you love plenty of pecans throughout your cake.

3. Bake the cake.
   Pour the batter into the prepared baking dish and spread it evenly. Bake according to the package directions, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove the cake from the oven and allow it to cool for 10 minutes.

4. Make the praline sauce.
   In a saucepan with enough room for the mixture to bubble, combine the brown sugar, heavy whipping cream, salt, and butter. Cook over medium heat, stirring until the butter melts and the ingredients come together. Bring the mixture to a rolling boil, then allow it to boil for 4 minutes, stirring frequently. Begin timing once the mixture reaches a full boil.

5. Add the vanilla.
   Remove the saucepan from the heat and carefully stir in the vanilla extract. The sauce will be very hot, so use caution when stirring and pouring.

6. Poke holes in the cake.
   Using the handle of a wooden spoon, poke holes all over the cake. Space them evenly across the surface so the praline sauce can soak into each portion.

7. Pour on the praline sauce.
   Slowly pour the warm praline mixture over the cake, working across the entire surface. Give the sauce a moment to settle into the holes as you pour. Gently spread any sauce that collects on top so the cake is evenly covered.

8. Chill and top.
   Refrigerate the cake for 1–2 hours, or until chilled. Once the cake is cold, spread Cool Whip or homemade whipped cream over the top. Slice, serve, and enjoy!

Tips for Serving

Make sure the cake is completely chilled before adding the whipped topping so it stays fluffy. Cool Whip keeps this dessert especially convenient, while homemade whipped cream adds a lovely finishing touch. Either option pairs beautifully with the rich praline sauce.

Keep the finished cake covered in the refrigerator until you’re ready to serve. Each cold slice has a little crunch from the pecans, sweet praline soaked into the cake, and a fluffy layer of whipped topping. It’s a delicious way to finish a cozy fall meal!