Butter Pecan Praline Poke Cake

This Butter Pecan Praline Poke Cake is a wonderfully moist and flavorful dessert that combines the richness of butter pecan cake with a luscious praline sauce. The cake soaks up the sweet sauce through little holes poked all over its warm surface, making each bite irresistibly creamy and nutty. Topped with whipped cream and toasted pecans, it’s a perfect treat that always impresses at family gatherings or potlucks.

This cake first won me over at a summer picnic when it disappeared faster than I expected. Now it is my go-to dessert for any celebration where comfort meets elegance.

Ingredients

• Butter pecan cake mix: provides a rich nutty base, choose a quality brand for best flavor
• Milk: use whole milk for moistness or buttermilk for tangier depth
• Butter melted: adds richness and a tender crumb, do not substitute with margarine
• Eggs: essential for structure and moisture, fresh eggs are best
• Sweetened condensed milk: creates the creamy, sweet praline sauce, get full fat for better texture
• Caramel sauce: deepens the sweetness and complements the pecans
• Chopped pecans: provide crunch and a buttery flavor, pick fresh nuts with no rancid smell
• Whipped topping (such as Cool Whip): light, fluffy finish that balances the richness
• Toasted pecans: the final topping that adds texture and brings out nutty aromas
• Extra caramel drizzle: optional but elevates the dessert visually and flavor-wise

Step-by-Step Instructions

Sift and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with butter or nonstick spray. This ensures the cake doesn’t stick and bakes evenly.

Mix the Batter:

In a large bowl, whisk your butter pecan cake mix together with milk, melted butter, and eggs until the batter is smooth and homogenous without lumps. This smooth batter is the key for an even crumb.

Bake the Cake:

Pour the batter into the greased pan and set it in the oven. Bake for about 25 to 30 minutes until a toothpick inserted into the center comes out clean. The cake should be set but still moist.

Poke Holes in the Warm Cake:

Once out of the oven, quickly use the handle end of a wooden spoon to poke holes all over the surface of the warm cake. These holes help the praline sauce soak deeply for maximum flavor.

Prepare the Praline Sauce:

Mix the sweetened condensed milk, caramel sauce, and chopped pecans in a medium bowl until fully combined. This mixture is the luscious sauce that makes this cake special.

Pour Sauce over Cake:

Slowly spoon the praline sauce evenly over the warm cake, allowing every hole to be filled with the sweet nutty goodness.

Cool Completely:

Let the cake cool at room temperature uncovered so it sets perfectly before adding the topping.

Add Whipped Topping:

Spread a generous layer of thawed whipped topping across the entire cooled cake surface. This adds a creamy, light texture that contrasts the dense cake.

Top with Toasted Pecans and Caramel:

Sprinkle your toasted pecans evenly over the whipped cream, then drizzle extra caramel sauce if you wish. This adds a crunchy and visually appealing finish.

Chill and Serve:

Refrigerate the cake for at least one hour to allow those flavors to meld beautifully and the cake to firm up for clean slices.

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Storage Tips

Store any leftovers tightly wrapped in plastic wrap or an airtight container in the refrigerator. Keep chilled for up to four days. For the best texture, avoid freezing the cake as whipped topping can lose its texture, but you can freeze the cake layer itself before adding toppings. Bring to room temperature before serving.

Ingredient Substitutions

If you do not have butter pecan cake mix, you can substitute with a yellow or butter cake mix and add 1 teaspoon of cinnamon and 1 cup chopped pecans into the batter. Swap caramel sauce with dulce de leche for a slightly different caramel flavor. Use homemade whipped cream in place of store-bought for added freshness and control of sweetness.

Serving Suggestions

Serve this cake chilled for the best texture with a cup of strong coffee or black tea. It pairs wonderfully with vanilla ice cream or a light fruit compote on the side to balance out the richness. Garnish with fresh mint leaves for a pop of color at your dessert table.

Frequently Asked Questions

→ How do I ensure the cake stays moist?

Creating holes in the warm cake allows the praline sauce to soak in deeply, locking in moisture and adding rich flavor throughout.

→ Can I substitute buttermilk for regular milk?

Yes, using buttermilk instead of milk adds a subtle tang and enhances the cake's moist texture.

→ What’s the best way to toast pecans?

Toast pecans in a dry skillet over medium heat until fragrant and lightly browned, stirring frequently to prevent burning.

→ How long should the cake chill before serving?

Chilling for at least one hour lets the praline sauce soak in fully and the flavors meld, improving taste and texture.

→ Can I use homemade caramel sauce instead of store-bought?

Absolutely, homemade caramel can add a richer, more personalized flavor to the praline sauce layer.