Butter Pecan Praline Poke Cake Recipe: A Southern Delight

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Indulge in this moist, flavorful Butter Pecan Praline Poke Cake, a perfect dessert for holidays, gatherings, or any occasion that calls for something extra special. With its tender cake base, caramel-infused filling, and a praline topping that’s equal parts crunchy and creamy, this cake is sure to wow your taste buds and impress your guests!

Ingredients

For the Cake

  • 1 box Butter Pecan cake mix 🍰
  • 3 large eggs 🥚
  • 1 cup water 💧
  • 1/3 cup vegetable oil 🛢️

For the Filling

  • 1 can (14 oz) sweetened condensed milk 🥛
  • 1 jar (12 oz) caramel sauce 🍯

For the Topping

  • 1 tub (8 oz) whipped topping (Cool Whip), thawed 🍦
  • 1 cup chopped pecans 🌰
  • 1/4 cup butter, melted 🧈
  • 1/2 cup brown sugar 🍂
  • 1/2 tsp vanilla extract 🌿

Instructions

Step 1: Bake the Cake

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking. 🔥
  2. In a large mixing bowl, combine the Butter Pecan cake mix, eggs, water, and vegetable oil. Mix until the batter is smooth and well combined. 🍰
  3. Pour the batter into the prepared pan and spread evenly.
  4. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly, but keep it warm for the next step.

Step 2: Add the Filling

  1. Using the handle of a wooden spoon, poke holes all over the cake. Make sure the holes go deep to allow the filling to soak through. 🕳️
  2. Pour the sweetened condensed milk over the warm cake, letting it seep into the holes.
  3. Drizzle the caramel sauce over the cake, ensuring it fills the holes and coats the top. 🍯

Step 3: Add the Whipped Topping

  1. Once the cake has completely cooled, spread the thawed whipped topping (Cool Whip) evenly over the surface. This creamy layer balances the richness of the cake. 🍦

Step 4: Make the Praline Topping

  1. In a small saucepan, combine the melted butter and brown sugar over medium heat. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat. 🍂
  2. Stir in the vanilla extract and chopped pecans. 🌰
  3. Spoon the praline mixture over the whipped topping layer, spreading it out evenly to cover the cake.

Step 5: Chill and Serve

  1. Refrigerate the cake for at least 1 hour to let the flavors meld and the layers set. ❄️
  2. Slice, serve, and enjoy this indulgent Butter Pecan Praline Poke Cake with its rich caramel flavor and crunchy pecan topping! 😋

Notes

  • Storage: Keep the cake refrigerated in an airtight container for up to 5 days.
  • Customizations: Add a sprinkle of sea salt to the praline topping for a salted caramel twist.
  • Make-Ahead Tip: This cake is even better the next day as the flavors have more time to meld together.

FAQs

1. Can I use homemade caramel sauce?
Yes, homemade caramel sauce works wonderfully and can elevate the flavor.

2. What if I can’t find Butter Pecan cake mix?
You can substitute a yellow or vanilla cake mix and add 1/2 teaspoon of butter extract and 1/3 cup of chopped pecans to the batter.

3. How do I prevent the cake from becoming too soggy?
Ensure the cake cools completely before adding the whipped topping, and don’t overdo the sweetened condensed milk or caramel sauce.

4. Can I freeze this cake?
Yes! Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

This Butter Pecan Praline Poke Cake is a dessert that perfectly combines moist cake, caramel richness, and a nutty crunch. Whether you’re sharing it with loved ones or treating yourself, it’s a guaranteed hit. Prepare it for your next gathering and watch it disappear in no time! Enjoy! 🍰🌰

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