Delicious Butter Pecan Praline Poke Cake Recipe

Butter Pecan Praline Poke Cake is a moist cake soaked in a rich praline sauce, topped with whipped cream and pecans.

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Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the butter cake mix, softened butter, eggs, and water. Mix according to package instructions until well combined.
Pour the batter into the prepared baking pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then poke holes all over the top using a fork or skewer.
In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir until the mixture comes to a boil.
Let it boil for 2–3 minutes, stirring constantly until slightly thickened. Remove from heat and stir in the vanilla extract and toasted pecans.
Pour the warm praline sauce evenly over the cooled cake, making sure it fills the holes.
Allow the cake to cool completely in the pan, then refrigerate for at least 2 hours to let the flavors meld.
Spread the whipped cream evenly over the top of the chilled cake.
Sprinkle the chopped pecans over the whipped cream and drizzle with caramel sauce if desired.
Cut into squares and serve chilled or at room temperature.