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Butter Pecan Praline Poke Cake

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Butter Pecan Praline Poke Cake is a dreamy dessert that’s rich, buttery, and infused with caramel flavor. With a moist butter pecan cake base, a creamy caramel filling, and a praline topping made from crunchy pecans, it’s an easy, crowd-pleasing dessert perfect for any occasion. Each bite is a delightful combination of nutty, sweet, and buttery flavors!

Ingredients

Units Scale

  • For the Cake:

    • 1 box butter pecan cake mix
    • 3 large eggs
    • 1 cup water
    • 1/2 cup vegetable oil
    • 1/2 cup sour cream

  • For the Caramel Poke Filling:

    • 1 cup caramel sauce (homemade or store-bought)
    • 1/2 cup sweetened condensed milk

  • For the Topping:

    • 1 cup heavy whipping cream
    • 1/4 cup powdered sugar
    • 1 tsp vanilla extract
    • 1 cup chopped pecans, toasted
    • 1/2 cup crushed pralines (optional for extra crunch)

Instructions

  1. Prepare the Cake:
    Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large mixing bowl, combine the butter pecan cake mix, eggs, water, oil, and sour cream. Beat on medium speed until well mixed and smooth, about 2 minutes. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool slightly.

  2. Make the Poke Filling:
    In a small bowl, combine the caramel sauce and sweetened condensed milk, stirring until well blended.

  3. Poke the Cake:
    Using the handle of a wooden spoon, poke holes all over the slightly warm cake. Pour the caramel mixture over the cake, allowing it to seep into the holes. Let the cake cool completely.

  4. Make the Whipped Cream Topping:
    In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.

  5. Top the Cake:
    Once the cake is completely cool, spread the whipped cream over the top. Sprinkle toasted pecans and crushed pralines evenly over the whipped cream layer.

  6. Chill and Serve:
    Refrigerate the cake for at least 1 hour before serving. Slice and enjoy!

Notes

  • For added flavor, drizzle extra caramel sauce over each slice before serving.
  • You can substitute store-bought whipped topping if you prefer a quicker option.

Find it online: https://recipe.ukfinda.com/butter-pecan-praline-poke-cake/