Description
This Decadent Butter Pecan Praline Poke Cake is a luscious dessert featuring a moist butter pecan cake infused with a rich, homemade praline sauce. The sauce seeps into the cake through carefully poked holes, creating bursts of sweet, buttery pecan flavor in every bite. Topped with fluffy whipped topping and crunchy toasted pecans, this poke cake combines textures and tastes for an irresistible treat perfect for gatherings or special occasions.
Ingredients
Scale
Cake Ingredients
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
Praline Sauce
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup brown sugar
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
Topping
- 1 tub (8 oz) whipped topping, thawed
- 1/2 cup chopped toasted pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix the Cake Batter: In a large bowl, combine the butter pecan cake mix, eggs, water, and vegetable oil. Using an electric mixer, beat on medium speed for 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare Praline Sauce: While the cake is baking, make the praline sauce by combining sweetened condensed milk, brown sugar, butter, and vanilla extract in a medium saucepan over medium heat. Stir continuously until the mixture is melted, smooth, and slightly thickened.
- Add Pecans to Sauce: Stir the chopped pecans into the hot praline sauce, then remove the saucepan from the heat.
- Cool and Poke Cake: Once the cake is done, let it cool for about 5 minutes. Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the cake to allow the sauce to soak in deeply.
- Pour Praline Sauce: Slowly pour the warm praline sauce evenly over the cake, making sure it seeps into all the poked holes for maximum flavor infusion.
- Cool Completely and Add Whipped Topping: Allow the cake to cool completely to room temperature. Once cooled, spread the thawed whipped topping evenly over the entire surface of the cake.
- Garnish and Serve: Just before serving, sprinkle the top with chopped toasted pecans to add a crunchy texture and enhance the pecan flavor.
Notes
- You can toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor before chopping.
- Allow the cake to cool slightly before poking holes to avoid tearing the surface.
- If you prefer a stronger praline flavor, you can add an extra 1/4 cup of brown sugar or additional pecans to the sauce.
- This cake can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free version, use coconut-based whipped topping and check the cake mix ingredients accordingly.
