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Ultimate Moist Butter Pecan Praline Poke Cake: Southern Classic with Homemade Caramel Soak

A close-up of a moist slice of butter pecan praline poke cake topped with thick white frosting and chopped pecans.
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This recipe creates an ultra moist, rich, and buttery butter pecan praline poke cake, soaked in a sweet caramel mixture and topped with creamy frosting and toasted pecans. It is a decadent Southern classic.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/4 cup butter, melted
  • 1/2 cup chopped pecans, toasted
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup chopped pecans, toasted (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
  2. Prepare the cake batter according to the yellow cake mix directions, using the water, oil, eggs, and vanilla extract listed on the box. Pour the batter into the prepared pan.
  3. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  4. While the cake cools slightly, prepare the soak: In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and 1/4 cup melted butter.
  5. Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake, spacing them about one inch apart.
  6. Slowly pour the caramel soak mixture evenly over the entire surface of the cake, allowing it to seep into the holes. Let the cake cool completely, about 1 hour.
  7. Prepare the frosting: In a large bowl, beat the softened cream cheese and 1/2 cup softened butter together until smooth. Gradually add the powdered sugar, mixing until combined. Beat in the vanilla extract and heavy cream until the frosting is light and fluffy.
  8. Spread the frosting evenly over the cooled, soaked cake.
  9. Sprinkle the remaining 1/2 cup of toasted pecans over the frosting. Chill the cake for at least 2 hours before serving for the best texture.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant. Watch them closely as they burn fast.
  • For an extra rich soak, substitute the 1/4 cup melted butter in the soak mixture with 1/4 cup of melted butterscotch chips.
  • You can make this cake one day ahead. Cover tightly and store it in the refrigerator.

Nutrition

Find it online: https://savoryskies.com/butter-pecan-praline-poke-cake-recipe/