Butter Pecan Praline Poke Cake

Discover the delightful flavors of Butter Pecan Praline Poke Cake! This cake is not only easy to make but also a crowd-pleaser at any gathering. With its moist texture and decadent toppings, it’s perfect for satisfying those sweet cravings on a busy day.

Recipe Information

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 2 hours 50 minutes (includes chilling time)
Servings: 12
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 350
Protein: 4g
Carbohydrates: 41g
Fat: 20g
Fiber: 1g
Sugar: 24g
Sodium: 180mg

Why Make Butter Pecan Praline Poke Cake

This Butter Pecan Praline Poke Cake is a true indulgence. It combines the classic flavors of butter, brown sugar, and pecans, making each bite a luscious treat. The poke cake method ensures that the sweet, buttery sauce seeps into every hole, making it incredibly moist and flavorful. Plus, it’s versatile! You can easily add your favorite toppings or adjust the sweetness according to your taste, making it suitable for various occasions.

How to Make Butter Pecan Praline Poke Cake Step by Step

Ingredients

1 box yellow cake mix, Ingredients called for on cake mix box (usually eggs, oil, water),
1 cup brown sugar,
1/2 cup unsalted butter, melted,
1 cup chopped pecans,
1 cup heavy whipping cream,
1 (8 oz) package cream cheese, softened,
1 cup powdered sugar,
1 teaspoon vanilla extract,
1/2 cup caramel sauce,
1/2 cup chopped pecans for topping

Directions

1. Preheat oven to 350°F (175°C). Prepare the yellow cake mix according to package instructions.
2. Pour the batter into a greased 9×13 inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
3. While the cake is baking, combine brown sugar, melted butter, and 1 cup chopped pecans in a saucepan over medium heat. Cook, stirring constantly, until the mixture is bubbly and thickened, about 5 minutes.
4. Once the cake is finished baking, use the handle of a wooden spoon or skewer to poke holes all over the cake.
5. Pour the hot brown sugar pecan mixture evenly over the cake, allowing it to seep into the holes.
6. In a mixing bowl, whip the heavy cream until stiff peaks form.
7. In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
8. Gently fold the whipped cream into the cream cheese mixture to create a light frosting.
9. Spread the frosting evenly over the cooled cake.
10. Drizzle caramel sauce over the top and sprinkle with additional chopped pecans.
11. Chill the cake for at least 2 hours before serving to let flavors meld.

How to Serve Butter Pecan Praline Poke Cake

Enjoy this delightful Butter Pecan Praline Poke Cake on its own or pair it with a scoop of vanilla ice cream. It also complements a fresh fruit salad beautifully, adding a refreshing contrast to the sweetness. For an extra touch, serve it with some whipped cream on the side for an indulgent experience!

How to Store Butter Pecan Praline Poke Cake

Store any leftover Butter Pecan Praline Poke Cake in the refrigerator, covered loosely with foil or plastic wrap, for up to 5 days. If you want to freeze it, slice the cake into portions, wrap each slice individually, and place them in an airtight container. Enjoy frozen cake within three months. To reheat, let it thaw in the fridge overnight, and enjoy it cold or at room temperature.

Expert Tips for Cooking Butter Pecan Praline Poke Cake

• Ensure the butter is fully melted before combining it with the brown sugar and pecans for a smoother sauce.
• If you want more caramel flavor, consider adding more caramel sauce on top before serving.
• Let the cake cool completely before frosting to prevent the frosting from melting.
• For an easier serving experience, use a cake cutter or spatula instead of a knife.

Delicious Variations of Butter Pecan Praline Poke Cake

• Add a hint of spice by incorporating cinnamon into the cake batter or the frosting for a warm flavor.
• Upgrade the frosting by adding melted chocolate into the cream cheese mixture for a chocolate-pecan twist.
• For a citrusy variation, utilize lemon or orange zest in the frosting to brighten the flavors.

Conclusion

Don’t miss out on making this Butter Pecan Praline Poke Cake for your next gathering! With its rich flavors and moist texture, it truly offers an unforgettable dessert experience. Its simplicity and versatility make it a go-to recipe for any occasion. Enjoy a slice today!

Butter Pecan Praline Poke Cake

A moist and decadent poke cake infused with rich butter, brown sugar, and pecans, topped with a creamy frosting and caramel sauce, perfect for satisfying sweet cravings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 1 box yellow cake mix Ingredients called for on cake mix box (usually eggs, oil, water)

For the topping and filling

• 1 cup brown sugar
• 1/2 cup unsalted butter, melted Ensure fully melted
• 1 cup chopped pecans For both filling and topping
• 1 cup heavy whipping cream To be whipped until stiff peaks form
• 1 (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce Additional can be added before serving for more flavor
• 1/2 cup chopped pecans for topping

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and prepare the yellow cake mix according to package instructions.
2. Pour the batter into a greased 9x13 inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
3. While the cake is baking, combine brown sugar, melted butter, and 1 cup chopped pecans in a saucepan over medium heat. Cook, stirring constantly, until the mixture is bubbly and thickened, about 5 minutes.
4. Once the cake is finished baking, use the handle of a wooden spoon or skewer to poke holes all over the cake.
5. Pour the hot brown sugar pecan mixture evenly over the cake, allowing it to seep into the holes.
6. In a mixing bowl, whip the heavy cream until stiff peaks form.
7. In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
8. Gently fold the whipped cream into the cream cheese mixture to create a light frosting.
9. Spread the frosting evenly over the cooled cake.
10. Drizzle caramel sauce over the top and sprinkle with additional chopped pecans.
11. Chill the cake for at least 2 hours before serving to let flavors meld.

Notes

Store leftovers in the refrigerator, covered loosely, for up to 5 days. Freeze portions wrapped individually in an airtight container for up to three months. For best results, let thaw overnight in the fridge.