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Praline Poke Cake

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This praline cake features moist pecan cake, a buttery filling, and a decadent topping. This Southern cake is easy to make and always quick to disappear. Can you guess the secret ingredient? This post is sponsored by Tony Chachere. All opinions are my own.

a form cutting into a pecan cake topped with praline sauce.

Pralines are one of my favorite treats to get when traveling down South. I haven’t been able to find a candy store in Pennsylvania or a recipe that accurately captures the buttery caramel and the crunchy pecans I know and love.

This praline poke cake is the next best thing. It features a doctored-up cake mix, a buttery filling, and a sauce that is just to die for.

It is perfect for dessert at home or for potlucks and picnics. Dig into a taste of the South!

Why I Love This Cake

  1. Cake Mix: The ease of using cake mix combines with my secret ingredients to make it taste fresh.

  2. Layers of Flavor: Cake + Sauce+ Topping=Layers of delicious flavor and textures.

  3. No Fancy Equipment Needed: No mixer needed, just mix with a wooden spoon.

Ingredient Notes and Shopping Tips

  • Butter: Use butter instead of oil for a moist cake with rich flavor.

  • Milk: Replace water with milk for a moist and tender cake.

  • Tony Chachere's Praline Honey Ham Marinade: My secret ingredient. This adds wonderful notes of butter and caramel along. You can also use the Butter flavor for a spicy kick. Store leftovers in the fridge for up to one week. Leftovers? Use it to make Bananas Foster or Moose Munch.

  • Sweetened Condensed Milk: This features milk with less water and more sugar. Avoid evaporated milk which doesn’t have added sugar. Look for it in the baking aisle near the cake mixes.

  • Pecans: If you’re not a pecan fan, walnuts can also be used.

a praline poke cake with a sweet sauce with pecans scattered in the background.

How To Make A Praline Cake

  1. Prep Work: Line a 9x13 inch pan with nonstick foil.

  2. Make Cake: Combine all cake ingredients. Stir until just combined.

  3. Bake: Bake for 23-28 minutes.

  4. Fill: Poke holes into the cake. Pour or inject marinade into the holes.

  5. Top: Combine sweetened condensed milk and butter marinade.  Heat, and then spoon over cake. Garnish with pecans.

Leftovers

  1. Storage: Store leftovers in the fridge for up to 5 days.

  2. Freezing: Freeze the entire cake or individual slices for up to 2 months. Thaw in the fridge overnight.

Tips and Tricks

  1. Foil: Line your pan with foil for easy removal and cleanup.

  2. Doneness: This cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If you see raw cake batter, keep baking in 2-3 minute increments.

  3. Poking Holes: Poke holes around 2 inches apart using a wooden spoon. If they are too far apart you won’t have enough filling, if they’re too close your cake may fall apart.

  4. Inject: Instead of pouring, you can use the included tool to inject the marinade into the cake. Super fun to get the kids involved with!

  5. Transport: Bake in an aluminum 9x13 pan so you don’t have to worry about taking your dish home from a party or relative.

a closeup image of a pecan cake filled and topped with a praline sauce on a white plate.

More Cakes To Try

Chocolate Poke Cake

Boston Cream Cake

Cracker Barrel Coca Cola Cake

Banana Pudding Poke Cake

Pina Colada Poke Cake

Strawberry Poke Cake

📖 Recipe

a form cutting into a pecan cake topped with praline sauce.

Praline Cake

This praline cake features moist pecan cake, a buttery filling, and a decadent topping. This Southern cake is easy to make and always quick to disappear.
5 from 19 votes
Print Pin Rate
Cuisine: American, Southern
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Servings: 12 Slices
Calories: 442kcal

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Ingredients

For the Cake

  • 1 Box Pecan Cake Mix
  • ¾ Cup Butter Melted
  • ¼ Cup Tony Chachere's Honey Ham Praline Injectable Marinade
  • 4 Whole Eggs
  • 1 Cup Whole Milk

For the Filling:

  • ½ Cup Tony Chachere's Honey Ham Praline Marinade

For the Topping

  • 1 Can Sweetened Condensed Milk
  • 2 Tablespoons Tony Chachere's Honey Ham Praline Injectable Marinade
  • ¾ Cup Pecans Roughly Chopped
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Instructions

For the Cake

  • Line a 9x13 inch pan with nonstick foil.
  • In a large bowl, combine all cake ingredients. Stir until just combined. Do not over mix.
  • Pour into a prepared pan. Bake for 23-28 minutes or until a toothpick inserted near the center comes out clean.

For the Filling:

  • Cool cake slightly for 3-5 minutes.
  • Using a wooden spoon, poke holes into the cake around 2 inches apart.
  • Pour or inject marinade into the holes.

For the Topping

  • In a medium microwave-safe bowl combine sweetened condensed milk and butter marinade. Heat for 2-3 minutes or until warmed through and slightly thickened.
  • Spoon over cake and garnish with pecans.

Nutrition

Calories: 442kcal | Carbohydrates: 55g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 486mg | Potassium: 219mg | Fiber: 1g | Sugar: 38g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 1mg
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16 Comments

  1. 5 stars
    Oh wow! This is calling my name and looks very addicting! My hubby and I are going to absolutely love this recipe. So excited to make this poke cake!

  2. 5 stars
    Where do you usually buy the marinade? My local store doesn't carry it, but I wanted to try the cake, so I used some leftover caramel sauce and added toasted pecans. Delicious! Rich and buttery and perfect served warm with vanilla ice cream!

    1. Great question! It is in a unique place in my store (With the ethnic foods vs. with the other marinades/BBQ sauces). I'm also seeing it available on Walmart.com. Hope this helps Kara! 🙂