Butter Pecan Praline Poke Cake is a wonderfully decadent and moist dessert that combines the rich flavors of butter pecan cake with the irresistible sweetness of praline sauce. It’s the kind of cake that melts in your mouth and leaves you craving for another bite.
Whether you’re a fan of classic butter pecan or simply in the mood for something indulgent, this cake delivers a perfect balance of sweetness and texture. It’s ideal for gatherings or a simple family treat, with the poke cake method ensuring every bite is loaded with flavor. Even if you don’t usually love pecans, this cake will win you over with its buttery richness and melt-in-your-mouth praline topping!
Kitchen Equipment Needed:
- 9×13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Wooden spoon or skewer (for poking holes)
- Spatula
Ingredients:
Cake:
- 1 box butter pecan cake mix (plus ingredients listed on the box)
- 1 cup chopped pecans (optional, for added texture)
Praline Topping:
- 1 (14 oz) can sweetened condensed milk
- 1 cup heavy cream
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
Topping:
- Whipped cream or whipped topping (optional)
- Extra chopped pecans for garnish
Directions:
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Prepare the butter pecan cake mix according to the package instructions, folding in the chopped pecans if desired. Pour the batter into the prepared baking dish and bake as directed on the package, usually for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Poke the cake: Once the cake is out of the oven and while it’s still warm, use the end of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
- Make the praline sauce: In a medium saucepan, combine the sweetened condensed milk, heavy cream, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Stir in the vanilla extract and chopped pecans. Remove from heat.
- Pour the sauce: Pour the warm praline sauce over the cake, making sure it seeps into the holes. Spread the sauce evenly over the surface of the cake using a spatula. Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld.
- Add the finishing touches: Before serving, spread a layer of whipped cream or whipped topping over the cake if desired. Sprinkle with extra chopped pecans for garnish.
Prep Time:
- 15 minutes
Cook Time:
- 25-30 minutes
Total Time:
- 3 hours (including cooling and refrigeration)
Nutrition (per serving):
- Calories: 420
- Fat: 22g
- Carbohydrates: 50g
- Protein: 4g
- Sugar: 38g
- Fiber: 1g
This Butter Pecan Praline Poke Cake is a perfect dessert to share with loved ones or to indulge in after a special meal. The buttery, nutty flavors combined with the smooth praline sauce make every bite a sweet and satisfying treat!
Butter Pecan Praline Poke Cake
wonderfully decadent and moist dessert that combines the rich flavors of butter pecan cake with the irresistible sweetness of praline sauce.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Wooden spoon or skewer (for poking holes)
- Spatula
Ingredients
- Cake:
- 1 box butter pecan cake mix plus ingredients listed on the box
- 1 cup chopped pecans optional, for added texture
- Praline Topping:
- 1 14 oz can sweetened condensed milk
- 1 cup heavy cream
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- Topping:
- Whipped cream or whipped topping optional
- Extra chopped pecans for garnish
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. Prepare the butter pecan cake mix according to the package instructions, folding in the chopped pecans if desired. Pour the batter into the prepared baking dish and bake as directed on the package, usually for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Poke the cake: Once the cake is out of the oven and while it’s still warm, use the end of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
- Make the praline sauce: In a medium saucepan, combine the sweetened condensed milk, heavy cream, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Stir in the vanilla extract and chopped pecans. Remove from heat.
- Pour the sauce: Pour the warm praline sauce over the cake, making sure it seeps into the holes. Spread the sauce evenly over the surface of the cake using a spatula. Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld.
- Add the finishing touches: Before serving, spread a layer of whipped cream or whipped topping over the cake if desired. Sprinkle with extra chopped pecans for garnish.
- Prep Time:
- 15 minutes
- Cook Time:
- 25-30 minutes
- Total Time:
- 3 hours (including cooling and refrigeration)
- Nutrition (per serving):
- Calories: 420
- Fat: 22g
- Carbohydrates: 50g
- Protein: 4g
- Sugar: 38g
- Fiber: 1g
- This Butter Pecan Praline Poke Cake is a perfect dessert to share with loved ones or to indulge in after a special meal. The buttery, nutty flavors combined with the smooth praline sauce make every bite a sweet and satisfying treat!
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