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)

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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