Description
If you’re searching for the ultimate Southern dessert that combines rich buttery flavor, crunchy toasted pecans, luscious praline sauce, and moist cake, look no further than Butter Pecan Praline Poke Cake. This irresistible dessert takes everything people love about traditional butter pecan cake and transforms it into an incredibly moist poke cake loaded with sweet praline goodness.
Ingredients
For the Cake
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
For the Praline Sauce
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Garnish
- 1 cup toasted pecans
- Caramel drizzle
- Praline pieces (optional)
Instructions
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
In a large mixing bowl combine:
- Butter pecan cake mix
- Eggs
- Water
- Vegetable oil
Beat for 2 minutes until smooth.
Pour batter into the prepared baking dish.
Spread evenly.
Step 2: Bake the Cake
Bake for 28 to 32 minutes.
Check for doneness using a toothpick.
The toothpick should come out clean when inserted into the center.
Remove from the oven.
Allow the cake to cool for about 10 minutes.
Step 3: Poke the Cake
Using the handle of a wooden spoon, poke holes all over the cake.
Make holes approximately one inch apart.
Ensure the holes go deep into the cake.
This allows the praline sauce to soak into every layer.
Step 4: Toast the Pecans
Place chopped pecans in a dry skillet over medium heat.
Toast for 3 to 5 minutes.
Stir frequently.
Remove from heat once fragrant.
Set aside.
Toasting enhances the nutty flavor and adds extra depth to the dessert.
Step 5: Make the Praline Sauce
In a medium saucepan combine:
- Brown sugar
- Butter
- Heavy cream
Cook over medium heat.
Stir continuously.
Bring the mixture to a gentle boil.
Continue cooking for 3 to 4 minutes until slightly thickened.
Remove from heat.
Stir in:
- Vanilla extract
- Toasted pecans
The sauce should be smooth, rich, and glossy.
Step 6: Fill the Cake
While the cake is still slightly warm, slowly pour the praline sauce over the surface.
Focus on filling all of the holes.
Use a spatula to spread evenly.
Allow the cake to sit for 20 minutes.
This gives the sauce time to soak deeply into the cake.
Step 7: Make the Frosting
In a large bowl beat together:
- Cream cheese
- Butter
Beat until smooth and fluffy.
Gradually add powdered sugar.
Mix until creamy.
Add vanilla extract and heavy cream.
Continue beating until light and spreadable.
Step 8: Frost the Cake
Once the cake has cooled completely, spread frosting evenly over the top.
Create decorative swirls if desired.
Step 9: Add the Finishing Touches
Sprinkle generously with toasted pecans.
Drizzle caramel sauce across the frosting.
Top with praline pieces if using.
Step 10: Chill Before Serving
Refrigerate for at least 1 hour.
This allows the flavors to develop and makes slicing easier.
Notes
The praline sauce should be poured while the cake is still slightly warm.
If the cake cools completely before adding the sauce, it will not absorb as effectively.
Toasting pecans is highly recommended because it dramatically improves flavor and texture.
Avoid overcooking the praline sauce, as it can become too thick to soak into the cake properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 620
- Sodium: 380mg
- Fat: 35g
- Carbohydrates: 72g
- Protein: 6g