Description
A rich and easy caramel butter pecan praline poke cake with cream cheese filling, caramel drizzle, and crunchy pecans. Perfect for holidays and family gatherings.
Ingredients
1 (14 oz) can sweetened condensed milk
1 cup caramel sauce
1 (8 oz) block cream cheese, softened
1 (8 oz) tub whipped topping
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup chopped or halved pecans (toasted or glazed)
1 cup whipped topping or homemade whipped cream
Extra caramel sauce for drizzling
Instructions
Step 1: Bake the base.
Preheat oven to 350°F (175°C). Bake the butter pecan cake according to box directions in two 8-inch round pans. Let cool completely.
Step 2: Poke and soak
With the handle of a wooden spoon, poke holes all over each layer. Pour condensed milk into the holes.
Step 3: Caramel drizzle.
Drizzle caramel sauce over each layer, then chill for 30 minutes. While you wait, peek at my Coconut Pecan Buttermilk Cake it shares the same sweet Southern roots.
Step 4: Creamy filling.
Beat cream cheese with powdered sugar and vanilla until smooth. Fold in whipped topping. Spread this between the cake layers.
Step 5: Top and serve.
Frost with whipped topping, scatter pecans, and drizzle caramel generously. For more indulgence, try my Creme Brulee Caramel Pecan Cake too it’s a cousin to this treasure.
Notes
Let cakes cool completely before soaking to avoid sogginess.
Toast or glaze pecans for extra crunch and flavor.
Store covered at room temp for 2–3 days, or refrigerate up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Caramel Butter Pecan Praline Poke Cake, holiday desserts, easy poke cake with pecans, family-friendly desserts, caramel drizzle cake ideas