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Butter Pecan Praline Poke Cake

Decadent Butter Pecan Praline Poke Cake to Impress Your Guests

This Butter Pecan Praline Poke Cake blends caramel and toasted pecans for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix A homemade mix can elevate your flavors.
  • 3 large Eggs Use room temperature eggs for best results.
  • 1/2 cup Oil Unsweetened applesauce can be a lighter substitute.
  • 1 cup Milk Almond milk works well for a dairy-free option.
For the Toppings
  • 1 cup Pecans Use toasted pecans for an extra boost.
  • 1 cup Heavy Cream Keep it chilled for optimal whipping.
  • 1/4 cup Powdered Sugar Granulated sugar can substitute but might not dissolve as smoothly.
For the Praline Sauce
  • 1 cup Brown Sugar Dark brown sugar adds deeper caramel notes.
  • 1/2 cup Butter Choose unsalted for control over sweetness.
  • 1/2 cup Cream Heavy cream is best for creaminess.

Equipment

  • Mixing Bowl
  • Saucepan
  • Electric mixer
  • Baking pan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the butter pecan cake mix, room temperature eggs, oil, and milk. Stir until smooth.
  2. Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  3. While the cake is baking, prepare the praline sauce by combining brown sugar, butter, and cream in a saucepan over medium heat.
  4. Stir continuously until the sugar dissolves and the mixture thickens, about 5-7 minutes. Cool slightly after reaching syrupy consistency.
  5. Let the cake cool for 10-15 minutes, then poke holes all over the top using a wooden spoon. Pour warm praline sauce over the cake.
  6. Refrigerate the cake for at least 2 hours to absorb the praline sauce.
  7. To make whipped cream, mix chilled heavy cream and powdered sugar with an electric mixer on high until soft peaks form.
  8. Spread the whipped cream over the chilled cake and sprinkle toasted pecans on top for garnish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature eggs and chill the cake before serving.

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