Butter Pecan Praline Poke Cake – Moist, Creamy & Loaded with Southern Flavor! 
Ready in: 1 hour(Prep: 15 mins | Bake: 30–35 mins | Chill: 15–20 mins | Serves: 12)
Ingredients:For the cake:
1 box butter pecan cake mix (plus ingredients on the box)
1 tsp vanilla extract (optional)
For the praline sauce:
1 (14 oz) can sweetened condensed milk
1/2 cup brown sugar
1/4 cup unsalted butter
1/2 tsp cinnamon
1/2 cup chopped pecans
For the topping:
1 tub (8 oz) whipped topping (Cool Whip or homemade)
1/2 cup toasted pecan pieces
Optional: caramel drizzle
Instructions:
Bake cake in a 9×13” pan according to box directions. Let cool 10–15 minutes.
While cake is warm, poke holes all over the surface with the handle of a wooden spoon.
In a saucepan, combine condensed milk, brown sugar, butter, and cinnamon. Heat until bubbly and smooth. Stir in chopped pecans.
Pour warm praline sauce over the poked cake, spreading it so it soaks in.
Let cake cool, then spread whipped topping over the top.
Sprinkle with toasted pecans and drizzle with caramel, if desired. Chill before serving.
Pro tip: Make it a day ahead — it gets even better overnight in the fridge!
Tag someone who LOVES butter pecan or Southern desserts!
𝗣𝗹𝗲𝗮𝘀𝗲 𝗟𝗶𝗸𝗲 𝗧𝗵𝗶𝘀 𝗖𝗼𝗺𝗺𝗲𝗻𝘁 𝗦𝗼 𝗢𝘁𝗵𝗲𝗿 𝗣𝗲𝗼𝗽𝗹𝗲 𝗖𝗮𝗻 𝗙𝗶𝗻𝗱 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 𝗘𝗮𝘀𝗶𝗹𝘆!