Southern Bliss Pecan Praline Poke Cake

Okay, friend—let’s talk about a cake that tastes like a Southern hug in dessert form. This Pecan Praline Poke Cake is ooey-gooey, buttery, nutty perfection. Imagine tender vanilla cake soaked with rich caramel sauce and crowned with a brown sugar pecan topping that crackles just the right way when you bite into it. It’s sweet, it’s sticky, and it’s pure comfort. Trust me, you’re going to love this. Whether you’re whipping it up for a potluck, holiday dinner, or just because it’s Tuesday and you need something indulgent, this one’s a game-changer. It’s ridiculously easy and feels like a bakery masterpiece—but with way less effort. So grab your apron and let’s create something that smells like sugar and memories.

Why You’ll Love Southern Bliss Pecan Praline Poke Cake

Versatile: Perfect for cozy family nights, potlucks, or holiday tables—this cake fits in anywhere and steals the show every time.
Budget-Friendly: Uses basic pantry staples like cake mix, butter, and brown sugar. Fancy taste, simple ingredients.
Quick and Easy: Minimal steps and foolproof instructions—yes, even if baking usually stresses you out.
Customizable: Add a splash of bourbon to the sauce or fold some chocolate chips into the batter. It’s your cake, your rules.
Crowd-Pleasing: It’s sweet, buttery, nutty, and just the right amount of rich. Everyone—from toddlers to grandparents—will be back for seconds.

Ingredients in Southern Bliss Pecan Praline Poke Cake

Vanilla Cake Mix

Your shortcut to a tender, fluffy base. It soaks up all that luscious praline sauce like a sponge.

Sweetened Condensed Milk

Poured into the poked holes for a creamy, decadent layer that makes each bite dreamy.

Butter

Melted into the brown sugar to create that caramelized praline magic.

Brown Sugar

Adds depth and richness with molasses-y notes that take this over the top.

Chopped Pecans

Toasty and crunchy, they add the perfect contrast to the soft cake.

Heavy Cream

Creates a thick, pourable praline sauce that drapes beautifully over the top.

Vanilla Extract

Enhances every sweet note and gives it that warm bakery flavor.

Salt

Just a pinch to balance all the sweetness and bring out the nutty richness.

Instructions

Preheat Your Equipment

Start by preheating your oven to 350°F. This ensures the cake bakes evenly and gets that lovely golden edge.

Prepare the Cake

Bake the vanilla cake according to the package directions in a 9×13-inch pan. Let it cool for 10–15 minutes, just enough to handle.

Poke the Cake

Using the handle of a wooden spoon, poke holes all over the cake—don’t be shy! This is how all that gooey goodness gets inside.

Pour the Sweetened Milk

Slowly pour the sweetened condensed milk over the warm cake, letting it sink into the holes for maximum moisture.

Make the Praline Topping

In a saucepan, melt the butter over medium heat. Stir in brown sugar and heavy cream. Let it bubble for 3–5 minutes until slightly thickened.

Add the Pecans

Stir in the chopped pecans, vanilla extract, and salt. The mixture should be silky, golden, and aromatic.

Top the Cake

Pour the warm praline sauce over the cake. Use a spatula to spread it evenly and make sure those pecans are beautifully distributed.

Let It Set

Allow the cake to cool completely so the topping can set slightly. You’ll get clean slices with gooey centers—perfection.

Serve and Enjoy

Cut into squares and serve. It’s incredible as is, or even better with a scoop of vanilla ice cream.

How to Serve Southern Bliss Pecan Praline Poke Cake

Pair this beauty with a scoop of vanilla or butter pecan ice cream. A hot cup of coffee or even a spiked eggnog (hello, holidays!) is a dreamy match. Serve it chilled or room temp—either way, those praline rivers running through each slice will wow your guests. And for an extra Southern touch? A dollop of whipped cream and a sprinkle of cinnamon does wonders.

Additional Tips

Prep Ahead: Bake the cake a day in advance and add the praline topping right before serving.
Spice It Up: Add cinnamon or nutmeg to the praline sauce for a warm twist.
Dietary Adjustments: Swap out condensed milk for coconut condensed milk if dairy-free.
Storage Tips: Store in the fridge for up to 4 days—just warm it slightly before serving for best texture.
Double the Batch: Feeding a crowd? This recipe scales easily—just use two pans and double the topping.

FAQ Section

Q1: Can I use homemade cake instead of a mix?
A1: Absolutely! Use your favorite yellow or vanilla cake recipe if you prefer from-scratch baking.
Q2: Can I make this ahead of time?
A2: Yes! Bake and poke the cake, then add the topping the next day. It keeps beautifully.
Q3: Do I have to use sweetened condensed milk?
A3: It adds richness, but you can sub with caramel sauce or evaporated milk mixed with sugar if needed.
Q4: Can I use walnuts instead of pecans?
A4: Definitely! Walnuts are a great substitute and bring a slightly different flavor.
Q5: Can I freeze this cake?
A5: Yes, freeze it in slices with parchment between each one. Thaw and warm slightly to serve.
Q6: How do I reheat leftovers?
A6: A few seconds in the microwave brings the praline back to gooey life—so good.
Q7: Can I make this gluten-free?
A7: Use a gluten-free cake mix and double-check your condensed milk and other ingredients.
Q8: What other toppings can I use?
A8: Toasted coconut, mini chocolate chips, or crushed toffee bits all work great.
Q9: How do I keep the cake from becoming soggy?
A9: Let it cool properly before storing, and don’t overdo the condensed milk.
Q10: What type of pan is best?
A10: A ceramic or glass 9×13-inch pan works best—it helps the cake bake evenly and looks pretty for serving.

Conclusion

There you have it—Southern Bliss Pecan Praline Poke Cake, a sweet, buttery dream that’s guaranteed to become your go-to for every celebration (or just when your sweet tooth demands something extra special). It’s easy, indulgent, and full of that cozy, homemade charm we all crave. Each bite is like a warm Southern breeze with notes of caramel, toasted pecans, and vanilla heaven. Whether you serve it straight from the fridge or warm with ice cream melting over the top, this cake delivers. Try it once, and trust me—your dessert game will never be the same.

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