This Butter Pecan Praline Poke Cake is an indulgent treat filled with buttery pecan flavor, sweet caramel, and topped with a rich praline pecan sauce. Moist and decadent, it’s the perfect dessert for any occasion, from holidays to special gatherings. Every bite is filled with creamy caramel goodness and a crunchy, nutty topping that will have everyone coming back for seconds!
Why You’ll Love This Recipe
- Decadent and Rich: Loaded with butter pecan, caramel, and praline flavors.
- Perfect for Gatherings: Serves a crowd and is ideal for potlucks, holidays, or family get-togethers.
- Easy and Impressive: Simple steps make this cake look and taste impressive without much effort.
- Moist and Flavorful: Poke cakes are known for being ultra-moist as they soak up delicious toppings.
Ingredients
- 1 box butter pecan cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel ice cream topping
- 1 cup chopped pecans
For the Praline Topping:
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Step-by-Step Directions
- Prepare the Cake:
- Preheat oven and prepare the butter pecan cake mix according to the package directions. Bake in a 9×13-inch baking dish until a toothpick inserted in the center comes out clean.
- Poke and Soak:
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Add Sweetened Condensed Milk:
- Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes to add moisture and sweetness.
- Drizzle with Caramel:
- Drizzle the caramel ice cream topping over the cake, letting it soak into the holes for extra caramel flavor.
- Make the Praline Topping:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until combined.
- Bring the mixture to a gentle boil, and cook for 2-3 minutes, stirring constantly, until the praline topping thickens slightly.
- Add Pecans and Vanilla:
- Remove from heat and stir in the vanilla extract and chopped pecans, mixing until evenly coated.
- Finish the Cake:
- Pour the praline topping over the cake, spreading it evenly to cover the entire surface. Allow the cake to cool completely before slicing and serving.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Wooden spoon
- Saucepan for praline topping
- Spatula for spreading topping
Serving and Storage Tips
- Serving: Serve this cake at room temperature or slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Make-Ahead Option: This cake can be made a day in advance. Simply cover and refrigerate, allowing the flavors to meld together even more.
Recipe Variations
- Chocolate Drizzle: Add a drizzle of melted chocolate or chocolate syrup over the praline topping for a chocolate-caramel twist.
- Add a Hint of Cinnamon: Stir in a pinch of cinnamon to the praline topping for a warm spice note.
- Nut-Free Option: Substitute chopped pecans with toffee bits for a crunchy, nut-free topping.
Helpful Notes
- Choose a Quality Caramel Sauce: Using a high-quality caramel ice cream topping enhances the overall flavor.
- Preventing a Soggy Cake: Be careful not to over-saturate the cake with sweetened condensed milk or caramel; distribute them evenly to avoid pooling.
- Poking Tips: Use the end of a wooden spoon to create larger holes, which allow the fillings to seep deep into the cake layers.
Tips from Bakers
- Chef Duff Goldman: “For extra buttery flavor, use melted browned butter in the praline topping to bring out a deeper, nutty caramel taste.”
- Chef Martha Stewart: “Top the cake with a sprinkle of flaked sea salt for a sweet-salty twist.”
Frequently Asked Questions
Q1: Can I make this cake without a butter pecan cake mix?
Yes, use a yellow or vanilla cake mix and add 1/2 teaspoon of butter extract and 1/2 cup of chopped pecans to mimic butter pecan flavor.
Q2: Can I use homemade caramel sauce?
Absolutely! Homemade caramel sauce works wonderfully and enhances the flavor even more.
Q3: Can I freeze this cake?
Yes, freeze individual slices wrapped in plastic wrap and stored in an airtight container for up to 2 months. Thaw in the refrigerator and bring to room temperature before serving.
Q4: What’s the best way to reheat this cake?
Reheat slices in the microwave for about 15 seconds for a warm, gooey treat.
Q5: Can I double this recipe for a larger crowd?
Yes, use two 9×13 pans or a larger baking sheet and increase the topping ingredients proportionally.
Enjoy the Rich, Decadent Flavor of Butter Pecan Praline Poke Cake!
This Butter Pecan Praline Poke Cake is an indulgent dessert that will impress your guests and satisfy any sweet tooth. With its caramel-drizzled cake, rich praline pecan topping, and moist texture, it’s a dessert to savor. Whether you’re making it for the holidays, a birthday, or just a special treat, it’s a cake that’s sure to become a favorite!
Butter Pecan Praline Poke Cake
Ingredients
- 1 box butter pecan cake mix plus ingredients listed on the box
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel ice cream topping
- 1 cup chopped pecans
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake: Bake the butter pecan cake mix according to package directions in a 9×13-inch baking dish.
- Poke and Soak: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
- Drizzle with Caramel: Drizzle the caramel ice cream topping over the cake, letting it soak into the holes for extra moisture and flavor.
- Make Praline Topping: In a medium saucepan, melt butter over medium heat. Add brown sugar and heavy cream, stirring to combine. Bring to a boil and cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly.
- Add Pecans and Vanilla: Remove from heat and stir in vanilla extract and chopped pecans.
- Finish the Cake: Pour the praline topping over the cake, spreading it evenly to cover the surface. Allow the cake to cool completely before serving.
Notes
- Choose a Quality Caramel Sauce: Using a high-quality caramel ice cream topping enhances the overall flavor.
- Preventing a Soggy Cake: Be careful not to over-saturate the cake with sweetened condensed milk or caramel; distribute them evenly to avoid pooling.
- Poking Tips: Use the end of a wooden spoon to create larger holes, which allow the fillings to seep deep into the cake layers.