table of Contents
- Introduction
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Butter Pecan Praline Poke Cake is a delightful dessert that starts with a butter pecan cake base, filled with caramel sauce and topped with a luscious cream cheese praline topping. This cake is easy to make, using a cake mix as a shortcut, but it’s elevated with plenty of buttered pecans and caramel goodness. Every bite is rich, creamy, and bursting with nutty flavors, making it perfect for any occasion.
Ingredients
For the Cake:
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup chopped pecans, toasted
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup caramel sauce (store-bought or homemade)
For the Praline Topping:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup chopped pecans, toasted
For Garnish (Optional):
- Extra caramel sauce, for drizzling
- Additional toasted pecans
Instructions
1. Prepare the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
In a large mixing bowl, combine the butter pecan cake mix, eggs, water, and vegetable oil. Mix according to the package instructions, until smooth. Stir in the toasted chopped pecans.
Pour the cake batter into the prepared baking dish and bake according to the package directions, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Poke the Cake
Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a large straw, poke holes evenly across the entire surface of the cake. Make sure the holes are deep enough to allow the filling to soak in.
3. Fill the Cake
In a small bowl, combine the sweetened condensed milk and caramel sauce, stirring until well mixed. Pour this mixture evenly over the top of the cake, allowing it to seep into the holes. Spread it evenly if necessary to ensure the filling goes into all the holes.
Place the cake in the refrigerator to chill for at least 1-2 hours, or until fully cooled.
4. Make the Praline Topping
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Spread the praline topping evenly over the chilled cake. Sprinkle with additional toasted chopped pecans.
5. Garnish and Serve
Drizzle extra caramel sauce over the top of the cake, if desired, and garnish with additional pecans. Slice and serve chilled for the best taste and texture. Enjoy!
Cooking Notes
- Toasting Pecans: Toasting the pecans brings out their natural flavor. To toast, place them in a dry skillet over medium heat, stirring frequently until they become fragrant, about 3-4 minutes. Be careful not to burn them.
- Chill Time: Make sure to let the cake chill properly after adding the caramel and sweetened condensed milk filling. This allows the flavors to meld together and ensures a moist, flavorful cake.
- Cream Cheese Topping: Ensure that the cream cheese is softened before mixing to avoid lumps in the praline topping.
Variations
- Chocolate Praline Poke Cake: Use a chocolate cake mix instead of butter pecan, and substitute the caramel sauce with hot fudge for a rich twist.
- Coconut Pecan Poke Cake: Add 1/2 cup shredded coconut to the cake batter and sprinkle extra coconut on top for a tropical flavor.
- Salted Caramel Poke Cake: Add a pinch of sea salt to the caramel mixture and use salted caramel sauce as a topping for a sweet-salty combination.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. In fact, it tastes even better the next day as it has more time to absorb the flavors. Store it covered in the refrigerator until ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The cake will remain moist and delicious when kept chilled.
Can I use a different type of nut?
Absolutely! You can substitute the pecans with walnuts or almonds for a different nutty flavor. Keep in mind that pecans have a distinctive flavor that works particularly well with caramel.
Can I use homemade caramel sauce?
Yes, you can definitely use homemade caramel sauce if you prefer. Just ensure that it’s a thick, rich caramel sauce for the best texture and flavor.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap individual slices in plastic wrap and place them in an airtight container or freezer-safe bag. Freeze for up to 2 months. When ready to eat, thaw the slices in the refrigerator.
Butter Pecan Praline Poke Cake is a rich, creamy, and utterly indulgent dessert that’s perfect for any special occasion or just a treat-yourself kind of day. With its moist butter pecan cake, caramel filling, and luscious praline cream cheese topping, every bite is sweet, nutty, and oh-so-satisfying.
Try this easy poke cake recipe, and enjoy a deliciously sweet slice of heaven. It’s sure to impress friends, family, or anyone lucky enough to try it!
Let me know if you need more variations or additional tips for this recipe!
