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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/butter-pecan-praline-poke-cake-recipe/