Butter Pecan Praline Poke Cake Recipe

Introduction

Butter Pecan Praline Poke Cake is a delightful dessert combining a moist butter cake with a rich, nutty praline sauce. Topped with whipped cream and crunchy pecans, it’s an irresistible treat perfect for any occasion.

Ingredients

• 1 box (15.25 oz) butter cake mix
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 1 cup water
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (toasted)
• 2 cups whipped cream (store-bought or homemade)
• 1/4 cup chopped pecans (for garnish)
• Caramel sauce (for drizzling, optional)

Instructions

1. Step 1: 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 pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes, then poke holes all over the surface using a fork or skewer.
2. Step 2: To make the praline sauce, combine brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Stir until the mixture comes to a boil. Continue boiling for 2–3 minutes, stirring constantly until slightly thickened. Remove from heat and stir in vanilla extract and toasted pecans.
3. Step 3: Pour the warm praline sauce evenly over the cooled cake, making sure it seeps into the holes. Allow the cake to cool completely, then refrigerate for at least 2 hours to let the flavors meld.
4. Step 4: Spread whipped cream evenly over the chilled cake. Sprinkle chopped pecans on top and drizzle with caramel sauce if desired.
5. Step 5: Cut into squares and serve chilled or at room temperature.

Tips & Variations

• Toast pecans before adding to bring out their full flavor and crunch.
• Use homemade whipped cream for a fresher taste and better texture.
• For a boozy twist, add a tablespoon of bourbon to the praline sauce.
• Swap out the butter cake mix for yellow or vanilla cake mix if preferred.
• Drizzle extra caramel sauce on each serving for added sweetness.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors improve after chilling. To serve, simply remove from the fridge and enjoy chilled or let it sit at room temperature for 15–20 minutes. Avoid freezing as the whipped cream topping may not maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake actually benefits from resting in the fridge, as it allows the praline sauce to soak into the cake. Make it the day before serving for best results.

Can I substitute pecans with other nuts?

Absolutely. Walnuts or almonds work well too, but toasting them first is recommended to enhance their flavor.

Butter Pecan Praline Poke Cake Recipe

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★★★★★

5 from 83 reviews

This Butter Pecan Praline Poke Cake features a moist butter cake base rich with a luscious homemade praline sauce infused with toasted pecans. After baking, the cake is poked to allow the warm, creamy praline sauce to seep in, creating gooey pockets of sweetness throughout. Finished with a fluffy whipped cream topping, extra pecans, and optional caramel drizzle, this dessert is a decadent treat perfect for gatherings or special occasions.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 1 box (15.25 oz) butter cake mix
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 1 cup water

For the Praline Sauce

• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (toasted)

For the Topping

• 2 cups whipped cream (store-bought or homemade)
• 1/4 cup chopped pecans (for garnish)
• Caramel sauce (for drizzling, optional)

Instructions

1. Prepare the Cake: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan. In a large mixing bowl, combine the butter cake mix, softened butter, eggs, and water, mixing according to the package instructions until well combined. Pour the batter into the prepared 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 to prepare for the sauce infusion.
2. Make the Praline Sauce: In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir continuously until the mixture comes to a boil. Let it boil gently for 2–3 minutes until slightly thickened, stirring constantly. Remove from heat and stir in vanilla extract and toasted chopped pecans, making sure the nuts are well distributed.
3. Assemble the Cake: Pour the warm praline sauce evenly over the cooled cake, ensuring the sauce fills all the holes poked earlier. This allows the sauce to seep deeply into the cake, enhancing moisture and flavor. Let the cake cool completely in the pan, then refrigerate for at least 2 hours to let the flavors meld and the sauce set.
4. Add Toppings: Once chilled, spread whipped cream evenly over the top of the cake. Sprinkle chopped pecans over the whipped cream for crunch and texture. Optionally, drizzle caramel sauce over the top for added sweetness and visual appeal.
5. Serve: Cut the cake into squares using a sharp knife. Serve chilled or at room temperature as a rich, nutty dessert perfect for any occasion.

Notes

• Ensure the cake is fully cooled before poking the holes to avoid breaking it apart.
• To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
• Whipped cream can be store-bought or homemade using heavy cream whipped with a bit of sugar and vanilla.
• Refrigerating the cake overnight enhances the flavors and texture.
• Use a sharp knife dipped in hot water for clean cake slices.

Keywords: Butter Pecan Praline Poke Cake, Poke Cake, Praline Sauce, Butter Cake, Southern Dessert, Pecan Dessert, Whipped Cream Cake