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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Create the decadent filling by whisking caramel sauce and sweetened condensed milk until thoroughly combined and smooth.
- 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.
- Whip heavy cream with powdered sugar and vanilla extract until stiff, delicate peaks form. Exercise caution to prevent overwhipping the cream.
- After the cake has cooled completely, generously spread the whipped cream across the top, creating an even layer.
- Enhance the cake’s texture and flavor by sprinkling toasted pecans and crushed pralines uniformly over the whipped cream.
- 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