Butter Pecan Praline Poke Cake is a delightful dessert that combines the rich flavors of butter pecan cake with a creamy, indulgent topping and a sweet, nutty praline sauce. This cake is perfect for gatherings, celebrations, or simply when you want to treat yourself to something sweet. The recipe is easy to follow, making it accessible even for beginner bakers. The combination of the moist cake, luscious toppings, and crunchy pecans creates a dessert that satisfies both the palate and the eye. The poke cake method allows the sweetened condensed milk and praline sauce to soak into the cake, enhancing the flavors and keeping it moist. Whether you’re a fan of pecans or new to this flavor, this cake is sure to impress.
You can enjoy this cake as an after-dinner treat or serve it at your next party. It looks beautiful on any dessert table and is sure to be a crowd-pleaser. With its layers of flavor and texture, the Butter Pecan Praline Poke Cake offers a little bit of everything, making it a must-try for anyone who loves desserts.
Why make this recipe
Butter Pecan Praline Poke Cake stands out for its incredible flavors and textures. Making this cake gives you the chance to enjoy a delicious dessert without requiring advanced baking skills. The poke cake method ensures that every bite is filled with rich flavors from the sweetened condensed milk and praline sauce. It’s a wonderful way to impress your guests or satisfy your sweet tooth. Plus, this cake is easy to prepare, making it a great option for parties, potlucks, or family gatherings.
How to make Butter Pecan Praline Poke Cake
Ingredients
For the Cake:
1 box butter pecan cake mix (plus ingredients needed on the box)
1 can sweetened condensed milk
1 jar caramel sauce
1 cup chopped pecans, toasted
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
For the Praline Sauce:
½ cup butter
1 cup brown sugar
¼ cup heavy cream
1 cup chopped pecans
Directions
Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray. Bake the butter pecan cake according to the package instructions. Once the cake is done, remove it from the oven and let it cool slightly. While it’s still warm, poke holes all over the top of the cake with a fork or the handle of a wooden spoon. Pour the sweetened condensed milk over the cake, letting it soak into the holes. Allow the cake to cool completely.
To make the praline sauce, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar dissolves. Let the mixture simmer for 3-5 minutes, then stir in the chopped pecans and remove from heat. Pour half of the praline sauce over the cake, ensuring it fills the holes.
Next, in a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cooled cake, then drizzle the remaining praline sauce on top and sprinkle with toasted pecans. Refrigerate the cake for at least 2 hours before serving.
How to serve Butter Pecan Praline Poke Cake
Butter Pecan Praline Poke Cake can be served chilled or at room temperature. Simply cut it into squares and place them on plates. Drizzle a little extra praline sauce on top for added flair. It’s best to serve it after refrigerating so that the flavors meld together wonderfully.
How to store Butter Pecan Praline Poke Cake
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3-4 days. If you want to preserve it longer, you could freeze individual slices. Make sure they are wrapped well to avoid freezer burn.
Tips to make Butter Pecan Praline Poke Cake
Use high-quality pecans for the best flavor. Toasting them brings out their natural oils and adds extra crunch. Also, make sure to poke the holes deep enough for the sweetened condensed milk and praline sauce to soak in. Lastly, be patient and allow the cake to chill in the refrigerator, which enhances the overall flavor.
Variation
For a different flavor twist, you may substitute the butter pecan cake mix with other flavors like vanilla or chocolate. You could also add chocolate chips to the cake for some extra sweetness and texture. Try incorporating different nuts, such as walnuts or almonds, for a unique taste.
FAQs
Can I use homemade cake instead of a cake mix?
Yes, you can use a homemade butter pecan cake recipe. Just ensure to follow the same steps for poking holes and adding the milk and sauce.
Is there a way to make this cake gluten-free?
Yes, you can substitute the butter pecan cake mix with a gluten-free cake mix. Follow the package instructions for the best results.
How long does it take to prepare this cake?
Preparation takes about 20 minutes, and baking takes approximately 30-35 minutes. Just remember to allow for chilling time afterward.
Can I make the praline sauce ahead of time?
Absolutely! You can prepare the praline sauce a day in advance and store it in the refrigerator. Just reheat it slightly before pouring over the cake.
What can I serve with Butter Pecan Praline Poke Cake?
This cake pairs well with a scoop of vanilla ice cream, whipped cream, or even fresh fruits like berries for a delightful contrast.
PrintButter Pecan Praline Poke Cake
A delightful dessert combining butter pecan cake with a creamy topping and sweet praline sauce, perfect for gatherings and celebrations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 155 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box butter pecan cake mix (plus ingredients needed on the box)
- 1 can sweetened condensed milk
- 1 jar caramel sauce
- 1 cup chopped pecans, toasted
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
- Bake the butter pecan cake according to the package instructions.
- Once the cake is done, remove it from the oven and let it cool slightly.
- While it’s still warm, poke holes all over the top of the cake with a fork or the handle of a wooden spoon.
- Pour the sweetened condensed milk over the cake, letting it soak into the holes.
- Allow the cake to cool completely.
- To make the praline sauce, melt the butter over medium heat.
- Add the brown sugar and heavy cream, stirring until the sugar dissolves.
- Let the mixture simmer for 3-5 minutes, then stir in the chopped pecans and remove from heat.
- Pour half of the praline sauce over the cake, ensuring it fills the holes.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the cooled cake.
- Drizzle the remaining praline sauce on top and sprinkle with toasted pecans.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Use high-quality pecans for the best flavor. Be patient and allow the cake to chill in the refrigerator for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
