The Dreamy Butter Pecan Praline Poke Cake Recipe for Sweet Souls

Biting into a butter pecan praline poke cake that melts like sweet Southern comfort on your tongue.

Layers of moist goodness promise pure dessert magic waiting to happen.

Pecans dance across the surface, creating a delectable landscape of crunch and caramel.

Rich praline notes weave through each tender crumb, telling a story of indulgence.

Sultry Southern charm meets classic cake craftsmanship in this irresistible treat.

Drizzles of golden caramel transform simple ingredients into a spectacular dessert experience.

This cake isn’t just a recipe—it’s an invitation to savor every decadent moment.

What To Eat With Butter Pecan Praline Poke Cake

• Sip Caramel Coffee Companion: Pair this decadent butter pecan praline poke cake with a warm, rich caramel latte that echoes the cake's sweet caramel notes and complements its nutty undertones.
• Chill Bourbon Milkshake Match: Blend a creamy bourbon milkshake to serve alongside the cake, creating a luxurious dessert experience where the boozy warmth perfectly balances the cake's sweet, nutty flavor profile.
• Toast Praline Liqueur Finish: Serve a small glass of praline liqueur as a dessert drink, which will enhance the cake's pecan and caramel flavors while providing a sophisticated, smooth alcoholic accompaniment.
• Scoop Vanilla Bean Harmony: Add a dollop of classic vanilla bean ice cream next to the cake slice, allowing the cold, creamy texture to contrast beautifully with the cake's rich, moist interior and provide a refreshing counterpoint.

Tasty Tweaks For Butter Pecan Praline Poke Cake

• Chocolate Pecan Paradise: Transform the butter pecan cake by replacing the cake mix with a rich chocolate version, adding dark chocolate chips to the batter for extra decadence. Drizzle with chocolate ganache instead of caramel and garnish with chocolate-covered pecans.
• Southern Caramel Apple Remix: Incorporate diced fresh apples into the cake batter and replace part of the caramel sauce with apple butter. Sprinkle cinnamon-coated pecans on top for a warm, autumnal flavor profile that celebrates classic Southern desserts.
• Maple Bourbon Pecan Dream: Swap the caramel sauce with a maple-bourbon sauce, adding a splash of bourbon to the condensed milk mixture. Top with candied pecans and a light bourbon-infused whipped cream for a sophisticated adult version of the classic cake.
• Coconut Rum Praline Fusion: Introduce shredded coconut into the cake batter and replace some of the liquid with coconut milk. Use a rum-infused caramel sauce and top with toasted coconut flakes and rum-soaked pecans for a tropical-inspired variation.

Common Questions About Butter Pecan Praline Poke Cake

• What makes this Butter Pecan Praline Poke Cake special?

This cake combines the rich flavors of butter pecan with sweet caramel and crunchy pecans, creating a decadent dessert that’s both moist and indulgent. The poke cake technique allows the caramel sauce to soak deep into the cake, making every bite incredibly flavorful.

• Can I use a different type of cake mix if I can't find butter pecan?

Absolutely! You can substitute with a yellow or vanilla cake mix and add a teaspoon of butter extract or ground pecans to mimic the butter pecan flavor. The key is to maintain the moisture and richness of the original recipe.

• How do I know if I've whipped the cream correctly?

Look for stiff peaks that hold their shape when you lift the beater. The cream should be thick and glossy, but stop before it turns grainy or starts to separate. It typically takes about 3-4 minutes of whipping at medium-high speed.

• Is this cake best served warm or cold?

This particular cake is best served chilled. Refrigerating allows the flavors to meld together and helps the whipped cream set, creating a more cohesive and delicious dessert experience.

Why Butter Pecan Praline Poke Cake Stands Out

• Indulge in Decadent Layers: This butter pecan praline poke cake offers a mouthwatering combination of moist cake, gooey caramel filling, and crunchy pecan topping that creates an irresistible multi-textural dessert experience.
• Quick and Easy Baking: The recipe uses a convenient cake mix base and simple ingredients, making it perfect for home bakers of all skill levels who want a delicious dessert without complicated techniques.
• Crowd-Pleasing Crowd Favorite: With its rich caramel sauce, creamy whipped topping, and toasted pecans, this cake is guaranteed to impress at potlucks, family gatherings, and holiday celebrations, satisfying everyone's sweet tooth.
• Make-Ahead Dessert Delight: The cake can be prepared in advance and refrigerated, allowing busy home cooks to have a stunning dessert ready with minimal last-minute preparation, making it ideal for stress-free entertaining.

What Goes In Butter Pecan Praline Poke Cake

• Butter Pecan Cake Mix: Classic mix for a rich, nutty cake base with pecan flavor.
• Eggs: Provide structure and help bind the cake ingredients.
• Water: Helps create a smooth cake batter consistency.
• Vegetable Oil: Adds moisture and helps create a tender cake texture.
• Sour Cream: Increases moisture and adds a slight tangy richness to the cake.

• Caramel Sauce: Adds sweet, golden flavor that seeps into the cake.
• Sweetened Condensed Milk: Creates a rich, creamy filling that moistens the cake.

• Heavy Cream: Foundation for light and fluffy whipped cream topping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Vanilla Extract: Provides classic, warm flavor to the whipped cream.
• Pecans: Whole nuts for toasting and adding crunchy texture.
• Pralines: Crushed candies for extra sweetness and nutty crunch.

How To Make Butter Pecan Praline Poke Cake At Home

Step 1: Warm Up the Oven

Crank your oven to a cozy 350°F (175°C). Grab a 9×13-inch baking pan and give it a generous butter or oil massage to prevent any cake sticking.

Step 2: Whip Up the Cake Batter

• Butter pecan cake mix
• Eggs
• Water
• Vegetable oil
• Sour cream

Toss everything into a mixing bowl and beat with an electric mixer until the batter looks smooth and dreamy. Pour the silky mixture into your prepared pan.

Step 3: Bake to Perfection

Slide the pan into the oven and let it bake for 25-30 minutes. You’ll know it’s ready when a toothpick comes out clean after poking the center. Pull the cake out and let it cool down just a bit – we want it slightly warm.

Step 4: Create the Decadent Filling

• Caramel sauce
• Sweetened condensed milk

Stir until the two become best friends and blend completely.

Step 5: Poke and Drench

Grab a wooden spoon handle and go to town poking holes all over the warm cake. This is where the magic happens! Pour the caramel mixture slowly, watching it seep into every delicious hole. Let the cake cool down completely.

Step 6: Whip Up the Creamy Topping

• Heavy cream
• Powdered sugar
• Vanilla extract

Whip until the cream forms beautiful, sturdy peaks. Don’t go overboard – we want fluffy, not buttery!

Step 7: Dress Up the Cake

Once the cake is cool, spread that luscious whipped cream all over the top. Sprinkle a shower of toasted pecans and crushed pralines for that extra crunch and wow factor.

Step 8: Chill and Serve

Tuck the cake into the refrigerator for at least an hour. This helps all the flavors mingle and get to know each other. When you’re ready, slice and dive into pure dessert bliss!

Easy Tips For Butter Pecan Praline Poke Cake

• Adapt for Dietary Needs: Swap regular cake mix with gluten-free or low-sugar alternatives to accommodate different dietary restrictions without compromising flavor.
• Control Moisture Magic: Poke holes while cake is warm to ensure caramel mixture penetrates deeply, creating a perfectly moist and decadent dessert.
• Prevent Whipped Cream Collapse: Chill mixing bowl and whisk beforehand to help heavy cream whip faster and maintain sturdy peaks without becoming grainy.
• Maximize Pecan Flavor: Toast pecans beforehand in a dry skillet for 3-5 minutes to enhance their nutty richness and add a delightful crunch to the cake's topping.
• Make-Ahead Brilliance: Prepare cake a day in advance and refrigerate, allowing flavors to meld and making party preparation stress-free.

How To Store And Heat Butter Pecan Praline Poke Cake

• Refrigerate: Store the Butter Pecan Praline Poke Cake in an airtight container in the refrigerator for up to 4 days. Cover the cake loosely with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Freeze: Wrap the cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain the cake's texture and flavor.
• Reheat: Bring the cake to room temperature for about 15-20 minutes before serving. For a slightly warm slice, microwave individual portions for 10-15 seconds on medium power. Avoid overheating to prevent the whipped cream from melting.
• Best Served: Enjoy the cake chilled for the most delicious taste and texture. The cold temperature helps maintain the whipped cream's structure and keeps the caramel filling firm.

Butter Pecan Praline Poke Cake Recipe

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4.8 from 34 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Sweet Southern comfort meets pure indulgence in this butter pecan praline poke cake, where rich caramel and nutty pecans create a delightful dessert experience. Rich layers of moist cake drizzled with praline sauce promise pure bliss for cake enthusiasts.

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Ingredients

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Cake Base:

• 1 box butter pecan cake mix
• 3 large eggs
• 1 cup (240 milliliters) water
• ½ cup (120 milliliters) vegetable oil
• ½ cup (120 grams) sour cream

Cake Filling:

• 1 cup (240 milliliters) caramel sauce (homemade or store-bought)
• ½ cup (120 milliliters) sweetened condensed milk

Topping and Garnish:

• 1 cup (240 milliliters) heavy whipping cream
• ¼ cup (30 grams) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (100 grams) chopped pecans, toasted
• ½ cup (50 grams) crushed pralines (optional for extra crunch)

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Instructions

1. Prepare the cake surface by greasing a 9×13-inch baking pan and preheating the oven to 350F (175C). Blend the butter pecan cake mix with eggs, water, oil, and sour cream using an electric mixer until the batter becomes silky and uniform, approximately 2 minutes.
2. Transfer the cake batter into the prepared pan and bake for 25-30 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean. Remove from the oven and let the cake rest briefly.
3. Create the decadent filling by whisking caramel sauce and sweetened condensed milk until thoroughly combined and smooth.
4. Puncture the slightly warm cake with a wooden spoon handle, creating numerous holes across the surface. Gradually pour the caramel mixture over the cake, allowing it to penetrate deeply into the perforations.
5. Whip heavy cream with powdered sugar and vanilla extract until stiff, delicate peaks form. Exercise caution to prevent overwhipping the cream.
6. After the cake has cooled completely, generously spread the whipped cream across the top, creating an even layer.
7. Enhance the cake’s texture and flavor by sprinkling toasted pecans and crushed pralines uniformly over the whipped cream.
8. Refrigerate the cake for a minimum of 1 hour to allow flavors to meld and the cream to set. Slice and serve chilled for maximum enjoyment.

Notes

• Toast pecans beforehand to enhance their nutty flavor and create a deeper, more complex taste profile for the cake.
• Use room temperature ingredients like eggs and sour cream to ensure smoother cake batter and more even mixing.
• Create gluten-free version by substituting regular cake mix with a gluten-free butter pecan mix, maintaining the same rich flavor for those with dietary restrictions.
• Control caramel mixture consistency by warming it slightly before pouring, helping it penetrate cake holes more effectively and distribute evenly throughout the dessert.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 430
• Sugar: 30 g
• Sodium: 300 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg