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Butter Pecan Praline Poke Cake

Melt in Your Mouth Butter Pecan Praline Poke Cake Recipe

Indulge in this Butter Pecan Praline Poke Cake, a moist dessert drenched in praline sauce that is perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix Opt for high-quality for maximum flavor
  • 3 large Eggs Essential for structure and moisture; can substitute with applesauce
  • 1 cup Water Using milk will enrich the flavor
For the Praline Sauce
  • 1 cup Brown Sugar Crucial for achieving deep sweetness
  • 1/2 cup Unsalted Butter Key to creating a rich sauce
  • 1/2 cup Heavy Cream Can be replaced with coconut cream for dairy-free
For the Topping
  • 2 cups Whipped Cream Homemade is best, but store-bought works
  • 1 cup Toasted Pecans Can substitute with walnuts if preferred

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • Hand Mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). In a bowl, combine the cake mix, eggs, and water (or milk). Blend on medium speed for 2 minutes until smooth.
  2. Transfer the batter to a greased 9x13 inch baking pan.
  3. Bake for 25-30 minutes until a toothpick comes out clean. Let cool for 15 minutes in the pan.
  4. Poke holes evenly throughout the cake with a fork to allow sauce to seep in.
  5. Melt butter in a saucepan, stir in brown sugar and gradually add heavy cream. Cook for 2-3 minutes until thickened.
  6. Pour praline sauce over the poked cake, ensuring it fills the holes.
  7. Cover with plastic wrap and chill for at least 2 hours or overnight.
  8. Spread whipped cream over the top and sprinkle with toasted pecans before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 220mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

This cake is best made a day in advance; flavors deepen overnight. Pair with vanilla ice cream for an extra treat.

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