This Butter Pecan Praline Poke Cake is a decadent and crowd-pleasing dessert, perfect for gatherings, holidays, or any special occasion. The moist butter pecan cake is infused with sweetened condensed milk and caramel, topped with whipped cream, toasted pecans, and even more caramel. Every bite is rich, creamy, and full of nutty, caramel goodness that’s hard to resist!
Ingredients
For the Cake:
- 1 box butter pecan cake mix (plus ingredients as listed on the box)
- 1 cup chopped pecans
- 1/2 cup melted butter (for toasting pecans)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce
For the Topping:
- 1 (8 oz) tub whipped topping, thawed
- 1/2 cup caramel sauce
- 1/2 cup chopped toasted pecans
Directions
Step 1: Prepare and Bake the Cake
- Preheat the oven according to the cake mix package instructions and grease a 9×13-inch baking pan.
- Prepare the butter pecan cake mix as directed on the box, then pour the batter into the prepared baking pan.
- Bake as instructed until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan.
Step 2: Toast the Pecans
- While the cake is baking, toast the pecans. In a small skillet, melt 1/2 cup butter over medium heat.
- Add the chopped pecans, stirring frequently until they are golden and fragrant, about 5 minutes. Remove from heat and set aside.
Step 3: Add the Filling
- Using the handle of a wooden spoon, poke holes all over the cake.
- In a small bowl, mix together the sweetened condensed milk and caramel sauce until smooth.
- Pour this mixture evenly over the cake, letting it soak into the holes for a rich, gooey filling.
Step 4: Add the Topping
- Spread the thawed whipped topping evenly over the entire cake.
- Drizzle with the remaining caramel sauce and sprinkle the toasted pecans on top for a final touch.
Step 5: Chill and Serve
- Cover the cake and refrigerate for at least 2 hours, allowing the flavors to meld.
- Serve chilled, and enjoy every creamy, nutty, caramel-infused bite!
Serving Suggestions
This Butter Pecan Praline Poke Cake is delicious on its own but can be taken to the next level when served with a scoop of vanilla ice cream or a drizzle of extra caramel sauce. It’s a perfect dessert for parties, holiday dinners, and potlucks, where it’s sure to be a hit.
Storage Tips
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: This cake can also be frozen before adding the whipped topping. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before adding toppings.
Helpful Notes
- Poking the Cake: For best results, poke deep holes in the cake so the filling can fully absorb, making every bite extra moist.
- Homemade Caramel Sauce: If you prefer, you can make a quick homemade caramel sauce with equal parts sugar and cream for a richer flavor.
- Whipped Topping Alternative: Fresh whipped cream can be used in place of store-bought whipped topping for a homemade touch.
Tips from Well-Known Chefs
- Chef Paula Deen: “Always toast nuts before adding them to your desserts—they add flavor and a lovely crunch.”
- Chef Ina Garten: “Let a cake rest in the fridge for a few hours before serving to let the flavors develop fully.”
- Chef Alton Brown: “Using sweetened condensed milk in cakes adds a rich texture and extra sweetness that keeps them moist.”
Frequently Asked Questions
1. Can I use a different cake mix?
Yes, yellow or vanilla cake mix can be substituted if butter pecan isn’t available. Just add a teaspoon of butter extract for similar flavor.
2. Can I make the cake from scratch?
Absolutely! Use your favorite butter cake recipe, then follow the instructions here for adding filling and toppings.
3. How do I prevent the whipped topping from melting?
Ensure the cake has fully cooled before adding whipped topping, and keep the cake chilled in the refrigerator.
4. Can I use homemade whipped cream?
Yes, homemade whipped cream works great. Whip 1 1/2 cups heavy cream with 2-3 tablespoons powdered sugar until stiff peaks form.
5. How can I make the caramel sauce thicker?
Simmer the caramel sauce for a few minutes on the stovetop until it reduces slightly, creating a thicker consistency.
6. What other toppings can I add?
Consider adding a sprinkle of sea salt for a salted caramel flavor, or drizzle melted chocolate over the top.
7. Can I make this cake in advance?
Yes, this cake is ideal for making ahead. It actually tastes better the next day after chilling and soaking up the flavors.
8. Can I use other nuts instead of pecans?
Yes, walnuts or hazelnuts can be substituted for pecans, though they’ll have a different flavor profile.
9. Can I add extra caramel to the filling?
Definitely! For an even richer cake, add an extra 1/4 cup of caramel sauce to the condensed milk mixture.
10. How do I make the cake less sweet?
Reduce the amount of caramel sauce in the filling and topping, and consider using unsweetened whipped cream.
This Butter Pecan Praline Poke Cake is a fantastic dessert option that combines rich, nutty flavors with a moist, caramel-filled texture that everyone will love. Enjoy each indulgent bite!
