Butter Pecan Praline Poke Cake: The Ultimate Indulgence

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Do you have a sweet tooth and a penchant for luxurious desserts? Imagine a soft, buttery cake infused with caramel and topped with creamy whipped goodness, crunchy toasted pecans, and pralines. That’s the magic of the Butter Pecan Praline Poke Cake—a dessert that’s not only irresistible but also surprisingly easy to make. Whether you’re baking for a family gathering or simply indulging your cravings, this cake is a surefire crowd-pleaser.

What Makes Butter Pecan Praline Poke Cake Special?

This dessert combines the rich, nutty flavors of butter pecan cake with a gooey caramel filling that seeps into every bite. The whipped cream topping adds a light, airy texture, while the toasted pecans and pralines provide a satisfying crunch. It’s the perfect harmony of textures and flavors.

Ingredients You’ll Need

For the Cake

IngredientQuantity
Butter pecan cake mix1 box
Eggs3 large
Water1 cup
Vegetable oil1/2 cup
Sour cream1/2 cup

For the Caramel Poke Filling

IngredientQuantity
Caramel sauce (homemade or store-bought)1 cup
Sweetened condensed milk1/2 cup

For the Topping

IngredientQuantity
Heavy whipping cream1 cup
Powdered sugar1/4 cup
Vanilla extract1 tsp
Toasted pecans (chopped)1 cup
Crushed pralines (optional)1/2 cup

Step-by-Step Instructions

1. Prepare the Cake

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  • In a large mixing bowl, combine the butter pecan cake mix, eggs, water, vegetable oil, and sour cream.
  • Beat the mixture on medium speed for about 2 minutes until it’s smooth and well blended.
  • 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 the cake from the oven and let it cool slightly.

2. Make the Caramel Poke Filling

  • In a small bowl, mix the caramel sauce and sweetened condensed milk until fully blended.
  • Set the mixture aside.

3. Poke the Cake

  • Using the handle of a wooden spoon, poke holes evenly across the surface of the slightly warm cake.
  • Pour the caramel mixture over the cake, ensuring it seeps into the holes.
  • Let the cake cool completely.

4. Whip the Cream

  • In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.

5. Assemble the Cake

  • Spread the whipped cream evenly over the cooled cake.
  • Sprinkle toasted pecans and crushed pralines over the whipped cream layer.

6. Chill and Serve

  • Refrigerate the cake for at least 1 hour before slicing and serving.
  • Enjoy your delicious Butter Pecan Praline Poke Cake!

Why You’ll Love This Cake

1. Perfect for Any Occasion

Whether it’s a holiday party, birthday celebration, or a casual dinner, this cake fits right in.

2. Easy to Customize

You can tweak the toppings to your liking—add chocolate shavings, drizzle more caramel, or even incorporate a sprinkle of sea salt for a salted caramel twist.

3. Rich Yet Light

The combination of creamy whipped topping and crunchy pecans balances the richness of the caramel-filled cake.

Tips for the Best Butter Pecan Praline Poke Cake

  1. Toast Your Pecans: Toasting enhances the nutty flavor and adds extra crunch.
  2. Don’t Skip the Sour Cream: This ingredient ensures a moist and tender cake.
  3. Cool Completely: Let the cake cool before adding the whipped topping to prevent it from melting.
  4. Make Ahead: This cake tastes even better the next day as the flavors meld together in the refrigerator.

Nutritional Information (Per Serving)

NutrientAmount
Calories380
Total Fat20g
Saturated Fat8g
Cholesterol70mg
Sodium320mg
Total Carbohydrates45g
Sugars32g
Protein5g

FAQs About Butter Pecan Praline Poke Cake

1. Can I use a different cake mix?

Absolutely! If you can’t find butter pecan cake mix, you can use yellow or vanilla cake mix and add 1 tsp of butter extract and 1/2 cup of chopped pecans.

2. Can I make this cake ahead of time?

Yes! This cake tastes even better the next day. Just store it in the refrigerator and add the whipped topping and pecans right before serving.

3. How do I store leftovers?

Cover the cake with plastic wrap or store it in an airtight container in the refrigerator for up to 4 days.

4. Can I freeze this cake?

You can freeze the cake without the whipped topping for up to 2 months. Thaw it in the refrigerator overnight and add the topping before serving.

5. What can I use instead of sweetened condensed milk?

You can substitute it with heavy cream mixed with sugar, but the consistency and sweetness may vary.

6. How can I prevent the cake from being too soggy?

Poke evenly spaced holes and don’t overfill each hole with the caramel mixture. Allow the cake to absorb the filling slowly.

Conclusion

You’ve just unlocked the secret to making a Butter Pecan Praline Poke Cake that’s bound to impress everyone. This delightful dessert combines indulgent flavors and textures into a treat that’s hard to resist. Whether you’re a seasoned baker or a beginner, this recipe is simple yet stunning.

So, what are you waiting for? Gather your ingredients, preheat your oven, and dive into the world of poke cakes. Your next slice of buttery, caramel-infused perfection is just a bake away!

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Butter Pecan Praline Poke Cake: The Ultimate Indulgence


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  • Author: Emma
  • Total Time: 1 hour 45 minutes (including chilling time)
  • Yield: 12 servings

Description

If you’re craving a dessert that blends rich, buttery flavor with the perfect touch of caramel and crunch, look no further than this Butter Pecan Praline Poke Cake. With a moist cake base, gooey caramel filling, creamy whipped topping, and a crunchy pecan praline finish, this cake is the ultimate indulgence for any occasion. It’s easy to make and even easier to devour!


Ingredients

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 Toasted Pecans (chopped)
  • 1/2 cup Crushed Pralines (optional)

Instructions

  • Prepare the Cake
    Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, combine the butter pecan cake mix, eggs, water, vegetable oil, and sour cream. Beat on medium speed for about 2 minutes until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool slightly.
  • Make the Caramel Filling
    Mix the caramel sauce and sweetened condensed milk in a small bowl until well blended. Set aside.
  • Poke the Cake
    Use the handle of a wooden spoon to poke holes evenly across the warm cake. Pour the caramel mixture over the cake, ensuring it seeps into the holes. Let the cake cool completely.
  • Whip the Cream
    In a bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, being careful not to overwhip.
  • Assemble the Cake
    Spread the whipped cream evenly over the cooled cake. Sprinkle the toasted pecans and crushed pralines over the whipped cream.
  • Chill and Serve
    Refrigerate the cake for at least 1 hour before slicing and serving.

Notes

  • Toast the Pecans: Toasting the pecans enhances their flavor and adds extra crunch.
  • Don’t Skip the Sour Cream: This ensures a moist, tender cake.
  • Cool Before Topping: Let the cake cool completely before adding the whipped cream to avoid melting.
  • Make Ahead: This cake tastes even better the next day as the flavors meld together.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Dessert
  • Cuisine: American

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