Description

Indulge in this classic Southern Butter Pecan Praline Poke Cake, a delightful layered dessert featuring moist butter cake studded with toasted pecans, sweetened condensed milk poured into tender holes, topped with luscious butterscotch caramel, whipped topping, and finished with crunchy pecans and butterscotch chips. Perfect for gatherings or a special treat, this easy-to-make poke cake combines rich flavors and a creamy texture that will satisfy your sweet tooth.

Ingredients

Scale

Butter Pecan Praline Poke Cake

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
Mix Cake Batter: Prepare the butter cake mix according to the package instructions. Stir in 1 cup of chopped pecans evenly to infuse nutty flavor throughout the cake batter. Pour the mixture into the greased baking pan.
Bake the Cake: Bake the cake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating it is thoroughly cooked.
Toast Pecans: While the cake bakes, melt 4 tablespoons of butter in a pan over medium heat. Add the remaining pecans and cook until they become toasted and aromatic. Remove from heat and set aside for garnish later.
Poke Cake Holes: When the cake is done baking and still hot, use the back of a wooden spoon to poke holes all over the top to allow the sweetened condensed milk to soak in.
Add Sweetened Condensed Milk and Caramel: Pour the entire can of sweetened condensed milk slowly over the cake, ensuring it seeps into the holes. Next, spread the butterscotch caramel topping evenly over the top to add rich, buttery sweetness.
Cool and Frost: Allow the cake to cool completely to room temperature. Then, spread the thawed whipped topping evenly over the top for a creamy finish.
Garnish and Chill: Sprinkle toasted pecans and butterscotch chips on top for added texture and flavor. Refrigerate the cake for at least one hour before serving to let the flavors meld and the pudding set.

Notes

Use fresh pecans and toast them carefully to avoid burning, which enhances their flavor.
Let the cake cool fully before spreading whipped topping to prevent it from melting.
Refrigerating the cake helps the poke holes absorb moisture, resulting in a moist and flavorful dessert.
You can substitute whipped topping with fresh whipped cream for a more natural touch.
For a gluten-free version, use a gluten-free butter cake mix.