Butter Pecan Praline Poke Cake

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Indulge in the delightful decadence of this Butter Pecan Praline Poke Cake! Perfectly moist and rich with flavor, this cake is infused with sweetened condensed milk and caramel, topped with a creamy frosting and a praline drizzle. It’s a crowd-pleaser for gatherings, celebrations, or just a sweet treat at home. The combination of buttery pecan flavor with a luscious topping will leave everyone coming back for seconds!

Ingredients

For the Cake:

  • 1 box butter pecan cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs

For the Poke Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 1 cup caramel sauce
  • 1/2 cup chopped pecans

For the Frosting:

  • 1 container (8 oz) Cool Whip, thawed
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Praline Topping:

  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter

Directions

Step 1: Prepare the Cake

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
  2. In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Mix until well combined.
  3. Pour the batter into the prepared pan and bake according to the package directions (usually 25-30 minutes), or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool completely in the pan.

Step 2: Add the Poke Filling

  1. Once the cake is cool, use the handle of a wooden spoon to poke holes all over the top of the cake.
  2. In a medium bowl, mix together the sweetened condensed milk and caramel sauce. Pour the mixture evenly over the cake, ensuring it seeps into the holes.
  3. Sprinkle the chopped pecans over the top.

Step 3: Prepare the Frosting

  1. In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until fully combined.
  2. Fold in the Cool Whip and vanilla extract until the frosting is smooth and creamy.
  3. Spread the frosting evenly over the top of the cake.

Step 4: Make the Praline Topping

  1. In a medium saucepan, combine chopped pecans, brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture begins to bubble and thickens (about 5 minutes).
  2. Remove from heat and let cool slightly, then drizzle over the frosting on the cake.
  3. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Prep & Cooking Time

  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 3 hours (including chilling)

Nutrition

  • Calories: 420 kcal per serving
  • Servings: 12 servings

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Variations: You can substitute the pecans with walnuts for a different flavor, or add chocolate chips to the poke filling for extra indulgence.
  • Serving Tip: Serve chilled for a refreshing dessert, and consider pairing it with vanilla ice cream for an extra treat.

FAQs

Q: Can I make this cake ahead of time?
A: Yes, you can prepare the cake a day in advance. Just make sure to cover it well in the refrigerator after applying the frosting.

Q: How do I prevent the cake from becoming soggy?
A: Make sure to let the cake cool completely before adding the poke filling. Also, allow the praline topping to cool slightly before drizzling to avoid excess moisture.

Q: Can I use homemade caramel sauce?
A: Absolutely! A homemade caramel sauce can add a personal touch to this cake.

Conclusion

This Butter Pecan Praline Poke Cake is a deliciously satisfying dessert that brings a delightful combination of flavors and textures. Perfect for any occasion, it’s a cake that everyone will love and ask for the recipe. Enjoy making and sharing this wonderful treat!

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