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Butter Pecan Praline Poke Cake Recipe

Butter Pecan Praline Poke Cake Recipe
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★★★★★

4.7 from 13 reviews

This Butter Pecan Praline Poke Cake is a rich, indulgent dessert featuring a moist butter pecan cake soaked with sweetened condensed milk and topped with a luscious praline sauce, toasted pecans, and whipped cream. Perfectly combining buttery, nutty, and caramel flavors, this cake is an irresistible treat for pecan lovers.

Ingredients

Scale

For the Cake:

  • 1 box butter pecan cake mix (plus ingredients needed on the box)
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel sauce
  • 1 cup chopped pecans, toasted

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

For the Praline Sauce:

  • ½ cup (1 stick) unsalted butter
  • 1 cup brown sugar, packed
  • ¼ cup heavy cream
  • 1 cup chopped pecans

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a 9×13-inch cake pan with non-stick cooking spray to ensure easy release after baking.
  2. Bake the Cake: Prepare the butter pecan cake mix according to the package instructions. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, usually around 30-35 minutes. Remove from the oven and let it cool for 10-15 minutes.
  3. Poke the Cake: While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes evenly all over the surface of the cake. This allows the sweetened condensed milk to seep deeply, making the cake moist and flavorful.
  4. Add Sweetened Condensed Milk: Slowly pour the entire can of sweetened condensed milk over the cake, allowing it to absorb into the holes. Spread the milk evenly to saturate the cake. Then let the cake cool completely at room temperature.
  5. Make Praline Sauce: In a small saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and heavy cream, mixing until the sugar is completely dissolved. Let the mixture simmer gently for 3-5 minutes until slightly thickened. Remove from heat and stir in the chopped pecans.
  6. Pour Praline Sauce: Pour half of the warm praline sauce evenly over the cooled cake, pressing gently so it fills the poked holes and distributes throughout the cake.
  7. Whip the Cream: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip on medium-high speed until stiff peaks form, about 3-5 minutes.
  8. Assemble the Cake: Spread the whipped cream evenly on top of the cake. Drizzle the remaining praline sauce over the whipped cream layer and finish by sprinkling the toasted chopped pecans on top for added crunch and flavor.
  9. Chill and Serve: Refrigerate the cake for at least 1 hour to set before slicing and serving. Enjoy this decadent butter pecan praline poke cake chilled for the best texture and flavor.

Notes

  • For extra flavor, toast the pecans lightly in a dry skillet until fragrant before using them in the cake and praline sauce.
  • You can substitute caramel sauce drizzle with homemade caramel or butterscotch sauce if desired.
  • Make sure the cake is warm when poking to allow the sweetened condensed milk to soak properly.
  • The whipped cream topping can be stabilized with a small amount of gelatin if you need the cake to hold longer.
  • Store any leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Nutrition

Keywords: Butter Pecan Cake, Praline Poke Cake, Pecan Dessert, Caramel Cake, Holiday Dessert, Moist Cake

Find it online: https://bakedbylisa.com/butter-pecan-praline-poke-cake-recipe/