Description
Butter Pecan Praline Poke Cake is a rich, indulgent dessert featuring a moist butter pecan cake soaked with a homemade brown sugar praline sauce and topped with a creamy whipped topping and crunchy toasted pecans. It’s the perfect sweet treat for holidays, potlucks, or any time you’re craving classic Southern flavors in an easy-to-make cake.
Ingredients
Scale
For the Cake
- 1 box (15.25 oz) butter pecan cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
For the Praline Sauce
- ½ cup unsalted butter
- 1 cup brown sugar (light or dark)
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Topping
- 1 container (8 oz) whipped topping (thawed)
- 1 cup chopped pecans (toasted)
- Optional caramel drizzle
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish. In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well blended.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. This ensures the cake is perfectly cooked through but still moist.
- Poke Holes in the Cake: While the cake is still hot, use the handle of a wooden spoon to poke holes evenly all over the surface of the cake. This will allow the sweetened condensed milk to soak in, adding deep moisture and flavor.
- Soak the Cake: Slowly pour the entire can of sweetened condensed milk over the cake, allowing the milk to seep into the holes and infuse the cake with sweetness and richness.
- Make the Praline Sauce: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and cook for 2–3 minutes until the mixture is bubbling. Remove from heat and stir in the heavy cream and vanilla extract until smooth and well combined.
- Pour the Praline Sauce: Pour the warm praline sauce evenly over the soaked cake, spreading it carefully to cover the entire surface. This sauce adds a luscious, buttery sweetness with classic Southern praline flavor.
- Cool the Cake: Allow the cake to cool completely at room temperature, helping the flavors to set and the cake to firm up.
- Add Topping and Pecans: Once cooled, spread the whipped topping evenly over the cake. Sprinkle the toasted chopped pecans on top for a delightful crunch and nutty contrast.
- Add Optional Caramel Drizzle: For an extra touch of decadence, drizzle caramel sauce artistically over the cake topping, if desired.
- Chill Before Serving: Refrigerate the cake for at least 1 hour before serving to ensure it is fully set and chilled, making it ideal for slicing and serving.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 6–8 minutes, stirring halfway through to ensure even toasting.
- This cake is best served chilled and can be prepared a day in advance to enhance flavors.
- For added depth of flavor, stir a pinch of cinnamon into the praline sauce before pouring it onto the cake.
