Butter Pecan Praline Poke Cake Recipe
Butter Pecan Praline Poke Cake is a decadent dessert that combines the rich flavors of butter pecan cake, creamy caramel or praline sauce, and fluffy whipped topping. The cake is baked, poked with holes, and filled with a luscious praline sauce that soaks into the cake. Topped with whipped cream or frosting and garnished with chopped pecans, this cake is perfect for special occasions or as a comforting treat.
Ingredients
For the Cake:
- 1 box (15.25 oz) butter pecan cake mix
- 1 cup water
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup chopped pecans (toasted, for added flavor)
For the Praline Filling:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 1 container (8 oz) whipped topping (e.g., Cool Whip) or homemade whipped cream
- 1/2 cup chopped pecans (for garnish)
- Optional: caramel sauce for drizzling
Instructions
Step 1: Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the butter pecan cake mix, water, melted butter, and eggs. Mix until smooth and well combined.
- Fold in 1 cup of chopped pecans.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Make the Praline Filling
- While the cake is baking, prepare the praline filling. In a medium saucepan, combine the brown sugar, butter, and heavy cream.
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Let it boil for 1-2 minutes, then remove from heat.
- Stir in the vanilla extract and set aside to cool slightly.
Step 3: Assemble the Poke Cake
- Once the cake is out of the oven, use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart.
- Slowly pour the warm praline filling over the cake, making sure it seeps into the holes. Use a spatula to spread the filling evenly.
- Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to set.
Step 4: Add the Topping
- Once the cake is chilled, spread the whipped topping evenly over the cake.
- Sprinkle the remaining chopped pecans on top.
- Optional: Drizzle with caramel sauce for extra flavor and presentation.
Step 5: Serve
- Slice the cake into squares and serve chilled. Store any leftovers in the refrigerator.