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Delightful Butter Pecan Praline Poke Cake Recipe

Butter Pecan Praline Poke Cake

There's something truly special about a poke cake, isn't there? Maybe it’s the way it invites you to dig in and enjoy every last bite. This Butter Pecan Praline Poke Cake is not just a dessert; it’s a warm hug on a plate, perfect for family gatherings or just a cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix This is the base for our cake, adding that classic flavor.
  • 1 cup water Just the right amount to create a moist cake.
  • 0.5 cup vegetable oil For richness and tenderness.
  • 3 large eggs These will help bind everything together.
For the Pecan Praline Topping
  • 1 cup brown sugar packed, adds a deep, caramel-like sweetness.
  • 0.5 cup unsalted butter The star of our pecan praline topping.
  • 1 cup heavy cream For that luscious topping and praline sauce.
  • 1 cup chopped pecans The crunch factor we all love!
  • 1 teaspoon vanilla extract A splash of flavor to enhance the cake.
  • 1 pinch salt To balance the sweetness.
For the Whipped Topping
  • 1 cup heavy whipping cream Another layer of creaminess.
  • 0.25 cup powdered sugar To sweeten the whipped cream.
  • 1 teaspoon vanilla extract Because more vanilla is always a good idea.
Garnish
  • 1 cup chopped pecans optional for that extra crunch.

Equipment

  • Large Mixing Bowl
  • 9x13 inch Baking Dish
  • Saucepan

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until smooth and well combined. Pour the batter into a greased 9x13 inch baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
  2. Step 2: Once the cake has cooled slightly, use the end of a wooden spoon to poke holes all over the cake, about 1 inch apart.
  3. Step 3: In a saucepan over medium heat, combine the brown sugar, unsalted butter, and heavy cream. Stir continuously until the mixture comes to a boil. Let it boil for 1-2 minutes without stirring, then remove from heat. Stir in the chopped pecans, vanilla extract, and a pinch of salt. Pour the warm praline mixture over the poked cake, ensuring it seeps into the holes.
  4. Step 4: Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to let the flavors meld.
  5. Step 5: In a large mixing bowl, whip the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
  6. Step 6: Once the cake is chilled, spread the whipped topping evenly over the top of the cake. Garnish with additional chopped pecans if desired. Slice and serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake without the whipped topping for up to 3 months. Just let it thaw in the fridge overnight before serving.