If you’re searching for a dessert that marries indulgence with simplicity, look no further than the Butter Pecan Praline Poke Cake. With its moist cake, rich praline filling, and creamy whipped topping, this cake is the epitome of decadence. Whether it’s a holiday celebration or a casual family gathering, this cake will leave everyone asking for seconds.
Ingredients
For the Cake:
- 1 box butter pecan cake mix 🎂
- 1 cup water 💧
- 1/2 cup vegetable oil 🌻
- 3 large eggs 🥚
For the Praline Sauce:
- 1 cup brown sugar 🍂
- 1/2 cup heavy cream 🥛
- 1/4 cup unsalted butter 🧈
- 1 tsp vanilla extract 🌼
- 1 cup chopped pecans 🌰
For the Topping:
- 1 cup whipped cream 🍦
- 1/2 cup caramel sauce 🍮
- 1/2 cup chopped pecans 🌰
Instructions
1️⃣ Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the butter pecan cake mix, water, oil, and eggs. Beat on medium speed until well combined. Pour the batter into the prepared pan.
2️⃣ Bake:
Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool for about 10 minutes.
3️⃣ Poke Holes:
Using the handle of a wooden spoon, poke holes across the entire surface of the cake.
4️⃣ Make the Praline Sauce:
In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir constantly until the mixture begins to boil. Remove from heat and stir in vanilla extract and chopped pecans.
5️⃣ Pour the Sauce:
While the sauce is warm, pour it evenly over the cake, ensuring it fills the poked holes. Allow the cake to cool completely.
6️⃣ Add the Toppings:
Spread whipped cream evenly over the top of the cooled cake. Drizzle with caramel sauce and sprinkle with chopped pecans for the perfect finishing touch.
7️⃣ Chill and Serve:
Refrigerate the cake for at least 2 hours to set the flavors. Slice, serve, and enjoy the compliments!
Notes
- Toasting Pecans: Toasting the pecans before adding them to the sauce and topping enhances their flavor and crunch. Simply bake them at 350°F for 5-7 minutes or until fragrant.
- Substitute Options: Vanilla or yellow cake mix can be used if butter pecan is unavailable, and Cool Whip can substitute for homemade whipped cream.
- Storage: Cover and store leftovers in the refrigerator for up to 4 days. This cake also freezes well for longer storage—just ensure it’s wrapped tightly.
FAQs
Q: Can I skip the praline sauce?
A: The praline sauce is the star of this recipe, giving it its signature moistness and flavor. However, you could substitute it with caramel or chocolate sauce if needed.
Q: Can I make this cake in advance?
A: Yes! In fact, this cake tastes even better the next day as the flavors have more time to meld.
Q: How do I avoid a soggy cake?
A: Ensure you don’t overfill the holes with praline sauce—just enough to seep in and flavor the cake. Also, let the sauce cool slightly before pouring.
Q: Can I use store-bought caramel sauce?
A: Absolutely! While homemade caramel sauce adds a personal touch, store-bought works just as well.
Conclusion
The Butter Pecan Praline Poke Cake is a show-stopping dessert that’s as beautiful as it is delicious. Its moist texture, buttery praline flavor, and creamy topping make it a must-try for any occasion. Whether you’re serving it at a festive dinner or simply indulging at home, this cake promises to delight every palate. So, roll up your sleeves and bake this crowd-pleaser—you won’t regret it!