Butter Pecan Praline Poke Cake Recipe
If you’re looking for a show-stopping dessert that’s both easy to make and impossible to resist, you need to try this Butter Pecan Praline Poke Cake. Picture a moist butter pecan cake, soaked with a rich praline sauce, layered with dreamy caramel and whipped topping, and finished with a glorious crunch of toasted pecans. This cake is the ultimate treat for holidays, celebrations, or any time you want to spoil yourself and your friends with a little Southern-inspired sweetness.
Ingredients You’ll Need
The beauty of Butter Pecan Praline Poke Cake is how it turns a handful of pantry staples into pure magic. Each ingredient brings its own special touch, from the buttery cake base to the nutty crunch and creamy toppings. Here’s what you’ll need and why each one matters:
- Butter pecan cake mix: This flavor-packed mix is the foundation, bringing buttery notes and subtle pecan flavor to every bite.
- Water: Moistens the cake and helps the mix blend perfectly for a tender crumb.
- Vegetable oil: Adds richness and keeps the cake soft and moist from the inside out.
- Large eggs: Essential for structure, lift, and that golden color every cake deserves.
- Chopped pecans: Stirred into the batter and sprinkled on top, they deliver crunch and signature nutty flavor.
- Sweetened condensed milk: Makes the praline sauce decadently sweet and creamy, soaking into every hole for extra indulgence.
- Caramel sauce: Adds a luscious layer of gooey sweetness that makes the cake irresistible.
- Whipped topping (such as Cool Whip): Fluffy and light, it balances the richness and adds that cloud-like finish.
- Brown sugar: Melts into the butter for a quick homemade praline flavor boost.
- Unsalted butter: The backbone of the praline mixture, giving it richness and depth.
How to Make Butter Pecan Praline Poke Cake
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large bowl, prepare the butter pecan cake mix as directed on the box, using the water, vegetable oil, and eggs. Stir in 1/2 cup of chopped pecans for extra flavor and texture. Pour the batter into your prepared pan, and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the cake is golden and fragrant.
Step 2: Make the Praline Sauce
While the cake bakes, grab a small saucepan and melt 2 tablespoons of unsalted butter over medium heat. Stir in the brown sugar and let it bubble for a minute or two, until it’s thick and caramel-scented. Remove from the heat, then pour in the sweetened condensed milk and stir until everything is silky smooth. This praline mixture is the secret to the cake’s signature richness.
Step 3: Poke and Soak
Once the cake is out of the oven, let it cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the warm cake, making sure to go deep so the sauce soaks in. Pour the praline mixture evenly over the entire cake, letting it seep into every nook and cranny. This step ensures every bite is moist and full of flavor.
Step 4: Cool and Layer
Allow the cake to cool completely on the counter. Once it’s cool, spread the caramel sauce evenly over the top, making sure to get all the way to the edges. Then, gently spread the whipped topping over the caramel layer, smoothing it out into a thick, snowy blanket.
Step 5: Top and Chill
Finish your Butter Pecan Praline Poke Cake by generously sprinkling the remaining 1/2 cup of chopped pecans over the top. For extra flair, you can toast the pecans first. Cover the cake and chill it in the refrigerator for at least 2 hours to set the flavors and make it sliceable.
How to Serve Butter Pecan Praline Poke Cake
Garnishes
This cake truly shines with a beautiful finish. Sprinkle extra chopped pecans or even a few whole pecan halves on top for a dramatic look. For an extra decadent touch, drizzle a little more caramel over each slice right before serving. If you love a little sparkle, a pinch of sea salt or a dusting of powdered sugar gives it an elegant, bakery-worthy vibe.
Side Dishes
Butter Pecan Praline Poke Cake is a showstopper all on its own, but pairing it with a scoop of vanilla ice cream is a classic move that takes it over the top. For something lighter, serve with fresh berries or a fruit salad. A cup of dark coffee or a glass of cold milk is a perfect partner for those sweet, nutty flavors.
Creative Ways to Present
For parties or potlucks, cut the cake into neat squares and serve on a decorative platter with tiny forks. You can even bake the cake in individual ramekins for single-serve treats, or layer slices with extra caramel and whipped topping in parfait glasses for a stunning trifle effect. The possibilities are as fun as they are delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Butter Pecan Praline Poke Cake should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will keep fresh for up to 4 days, and the flavors often deepen and get even better overnight as the praline continues to soak through the cake.
Freezing
If you want to make this cake ahead for a special occasion, you can absolutely freeze it! For best results, freeze the cake before adding the whipped topping. Wrap the cooled, soaked cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight, add the caramel and whipped topping, then sprinkle with pecans just before serving.
Reheating
Although Butter Pecan Praline Poke Cake is best enjoyed chilled, you can take the chill off by letting slices sit at room temperature for 15-20 minutes before serving. If you prefer it warm, heat individual pieces (without the whipped topping) in the microwave for 10-15 seconds, then finish with whipped topping and pecans.
FAQs
Can I use homemade whipped cream instead of store-bought whipped topping?
Absolutely! Freshly whipped cream is a fantastic substitute for Cool Whip or other whipped toppings. Just be sure to whip it to stiff peaks and add a bit of powdered sugar to help it hold up in the fridge.
What’s the best way to toast pecans?
Toasting pecans is easy and really brings out their flavor. Simply spread them on a baking sheet and bake at 350°F for about 5-7 minutes, stirring once, until fragrant and golden. Allow them to cool before using in your Butter Pecan Praline Poke Cake.
Can I make this cake gluten-free?
Yes, you can substitute a gluten-free butter pecan cake mix if you have dietary restrictions. Just check the package instructions for any differences in ingredient amounts or baking times.
How far in advance can I make Butter Pecan Praline Poke Cake?
This cake is actually better when made in advance! You can prepare and chill it a day ahead, making it perfect for parties and holidays. Just wait to add the final pecan topping until you’re ready to serve for the best texture.
Can I use a different type Dessert
Pecans are classic, but feel free to swap in walnuts or even toasted almonds if you prefer. Each nut brings its own flavor and crunch, so experiment to find your favorite version of Butter Pecan Praline Poke Cake.
Final Thoughts
If you’re craving a dessert that’s equal parts cozy, nostalgic, and impressive, Butter Pecan Praline Poke Cake is the answer. It’s easy enough for beginners and decadent enough for any special occasion. Give it a try, and don’t be surprised if it becomes your new go-to cake for family gatherings, potlucks, or just because you deserve a sweet treat!
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Butter Pecan Praline Poke Cake Recipe
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent Butter Pecan Praline Poke Cake, a delightful dessert featuring moist butter pecan cake infused with a luscious praline sauce, topped with caramel, whipped cream, and crunchy pecans. Perfect for holiday gatherings or anytime you crave a sweet treat with a nutty twist.
Ingredients
Cake
- 1 box butter pecan cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup chopped pecans
Praline Sauce
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
Topping
- 1/2 cup caramel sauce
- 1 (8 oz) tub whipped topping (such as Cool Whip)
- 1/2 cup chopped pecans (for topping)
Instructions
- Prepare and Bake the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, prepare the butter pecan cake mix according to the package instructions by combining water, vegetable oil, and eggs. Stir in 1/2 cup chopped pecans, then pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Make the Praline Mixture: While the cake is baking, melt 2 tablespoons of unsalted butter in a small pan over medium heat. Add 1/4 cup brown sugar and stir constantly until the mixture bubbles and thickens slightly, about 1 to 2 minutes. Remove from heat and stir this mixture into the sweetened condensed milk until smooth and well combined.
- Poke and Pour: Once the cake is done baking, allow it to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake to allow the praline mixture to seep in. Pour the praline sauce evenly over the cake, ensuring it penetrates the holes thoroughly. Let the cake cool completely to room temperature.
- Add Toppings: Spread 1/2 cup caramel sauce evenly over the cooled cake. Then, cover the caramel layer with the whipped topping, spreading smoothly. Finally, sprinkle the remaining 1/2 cup chopped pecans evenly over the top for a crunchy finish.
- Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the topping to set. For an extra special touch, drizzle additional caramel sauce over individual slices when serving.
Notes
- For enhanced flavor, toast the pecans lightly before mixing them into the batter and topping.
- Drizzle extra caramel sauce on slices before serving for a richer dessert experience.
- Use a sturdy wooden spoon handle to poke the holes without breaking the cake apart.
- Ensure the cake is cooled completely before adding caramel and whipped topping to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
