Butter Pecan Praline Poke Cake

This Butter Pecan Praline Poke Cake is an indulgent, buttery dessert that combines the flavors of butter pecan cake with a sweet praline sauce that soaks into the cake, making every bite moist and rich. Topped with whipped cream and crunchy pecans, this cake is perfect for special occasions or whenever you want a delicious, comforting treat.

Ingredients

For the Cake:

• 1 box butter pecan cake mix (or yellow cake mix)
• 1 cup milk (or as directed on the cake mix box)
• 1/2 cup butter (melted)
• 3 large eggs (or as directed on the cake mix box)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (toasted)

For the Praline Sauce:

• 1/2 cup unsalted butter
• 1 cup brown sugar (packed)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

For the Topping:

• 1 container (8 oz) whipped topping (Cool Whip or homemade whipped cream)
• 1/4 cup chopped pecans (for garnish)

Instructions

Step 1: Bake the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, prepare the butter pecan cake mix according to the package instructions, replacing any water called for with milk and adding melted butter instead of oil. Add the eggs and vanilla extract, and stir until well combined.
3. Fold in the toasted pecans and pour the batter into the prepared baking pan.
4. Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for about 10 minutes.

Step 2: Make the Praline Sauce

1. While the cake is cooling, melt the butter in a medium saucepan over medium heat.
2. Add the brown sugar and stir until the sugar is dissolved and the mixture is bubbling, about 2-3 minutes.
3. Stir in the heavy cream and vanilla extract, and bring the mixture to a simmer. Cook for an additional 2 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
4. Remove from heat and stir in the chopped pecans. Set aside to cool slightly.

Step 3: Poke the Cake

1. Using the handle of a wooden spoon or a straw, poke holes all over the cake, making sure the holes are deep enough to allow the praline sauce to soak through.
2. Pour the praline sauce evenly over the cake, ensuring it seeps into the holes.

Step 4: Top the Cake

1. Once the cake has cooled completely, spread the whipped topping evenly over the top.
2. Garnish with chopped pecans.

Step 5: Chill and Serve

1. Refrigerate the cake for at least 2 hours to allow the praline sauce to soak into the cake and for the flavors to meld.
2. Slice and serve chilled, or let the cake come to room temperature before serving for a softer texture.

Cook Notes

• Toasting the Pecans: Toasting the pecans before adding them to the cake and praline sauce enhances their flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
• Homemade Whipped Cream: For a homemade whipped topping, beat 1 1/2 cups of heavy whipping cream with 2-3 tablespoons of powdered sugar until stiff peaks form.
• Make Ahead: This cake can be made a day in advance and stored in the refrigerator until ready to serve.

Variations

• Chocolate Pecan Praline Cake: Use a chocolate cake mix instead of butter pecan for a decadent twist on this classic dessert.
• Coconut-Pecan Poke Cake: Add a layer of shredded coconut over the praline sauce before adding the whipped topping for a tropical spin.
• Low-Sugar Version: Use a sugar-free cake mix and light whipped topping to reduce the sugar content. You can also use a sugar substitute in the praline sauce.

Frequently Asked Questions (FAQs)

Can I use homemade butter pecan cake mix?

Yes! If you prefer to make your cake from scratch, you can use a homemade butter pecan cake recipe. Just be sure to follow the same steps for adding the praline sauce and whipped topping.

How long can I store this cake?

This cake can be stored in an airtight container in the refrigerator for up to 5 days. It’s best served chilled, but you can let it come to room temperature if you prefer a softer texture.

Can I freeze the cake?

Yes! You can freeze the cake (without the whipped topping) by wrapping it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight and add the whipped topping before serving.

What’s the best way to serve this cake?

This cake is best served chilled, straight from the fridge. The praline sauce makes it rich and moist, and the whipped topping adds a light, creamy contrast.

Can I use pecan pie filling instead of the praline sauce?

While pecan pie filling would add a similar flavor, it won’t soak into the cake as well as the praline sauce. The praline sauce is thinner and designed to seep into the poke holes, adding moisture and flavor throughout the cake.

This Butter Pecan Praline Poke Cake is a rich, decadent dessert that combines a soft, buttery cake with a sweet and gooey praline sauce, topped off with creamy whipped topping and crunchy pecans. It’s the perfect treat for special occasions or when you’re craving something indulgent. Whether you’re a fan of poke cakes or just love the combination of pecans and caramel, this cake will quickly become a favorite in your recipe collection!