Caramel Butter Pecan Praline Poke

Here’s a  recipe for a Caramel Butter Pecan Praline Poke Cake — a rich, moist cake with caramel and praline flavors, pecans, and a luscious buttercream or caramel topping. It’s perfect for any special occasion or whenever you want something indulgent.

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Caramel Butter Pecan Praline Poke Cake Recipe

Ingredients

For the Cake:

• 1 box yellow cake mix (or homemade yellow cake batter)

• Ingredients needed to prepare cake mix (usually eggs, oil, water)

For the Caramel Sauce:

• 1 cup packed brown sugar

• 1/2 cup butter (1 stick)

• 1/4 cup milk or heavy cream

• 1 teaspoon vanilla extract

For the Praline Pecan Topping:

• 1 cup chopped pecans

• 1/2 cup brown sugar

• 1/4 cup butter

• 1 teaspoon vanilla extract

For the Buttercream Frosting (optional but recommended):

• 1 cup unsalted butter, softened

• 3–4 cups powdered sugar

• 2 tablespoons heavy cream or milk

• 1 teaspoon vanilla extract

• Pinch of salt

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Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Prepare the yellow cake mix according to package directions.

3. Pour the batter into a greased 9×13-inch baking pan.

4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

5. While the cake is still warm (but not hot), poke holes all over the cake using the handle of a wooden spoon or a skewer.

2. Make the Caramel Sauce

1. In a medium saucepan, combine brown sugar, butter, and milk.

2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

3. Boil for 1-2 minutes, then remove from heat and stir in vanilla extract.

4. Immediately pour the warm caramel sauce evenly over the cake, letting it soak into the holes.

3. Prepare the Praline Pecan Topping

1. In a small saucepan, melt butter over medium heat.

2. Add brown sugar and stir until dissolved and bubbling.

3. Remove from heat and stir in vanilla extract.

4. Stir in chopped pecans until well coated.

4. Add the Topping

1. Sprinkle the praline pecan mixture evenly over the caramel-soaked cake.

2. Let the cake cool completely to room temperature.

5. Make the Buttercream Frosting (Optional)

1. Beat softened butter until creamy.

2. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.

3. Add heavy cream, vanilla extract, and a pinch of salt.

4. Beat until light and fluffy.

5. Spread the buttercream over the cooled cake.

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Serving and Storage

• Serve chilled or at room temperature.

• Store leftovers covered in the refrigerator for up to 4-5 days.

• Bring to room temperature before serving for best flavor.