If you’re looking for a dessert that combines rich flavors and an irresistible texture, this Butter Pecan Praline Poke Cake is your answer. With layers of butter pecan cake soaked in caramel and topped with a homemade praline pecan sauce, it’s the perfect treat for special occasions or any time you crave a decadent, comforting dessert. In this guide, we’ll show you how to make this delicious dessert from scratch, with tips on preparation, serving, and storage for the best results.
Ingredients:
Cake Base: One box of butter pecan cake mix (plus ingredients listed on the box)
Caramel Layer:
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
Praline Topping:
1 cup chopped pecans
1/2 cup butter
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Directions:
Bake the Cake:
Prepare the butter pecan cake mix according to the package instructions and bake it in a 9×13-inch baking dish.
Once baked and still warm, use the handle of a wooden spoon to poke holes all over the cake.
Infuse with Caramel:
Pour the sweetened condensed milk over the cake, letting it soak into the holes.
Follow with a drizzle of caramel ice cream topping, ensuring it seeps into the cake for extra flavor.
Make the Praline Topping:
In a saucepan, melt the butter over medium heat.
Add the brown sugar and heavy cream, stirring as it comes to a boil. Cook for 2-3 minutes until slightly thickened.
Remove from heat and stir in the vanilla extract and chopped pecans.
Finish and Cool:
Pour the praline mixture evenly over the cake, spreading it to cover the entire surface.
Let the cake cool completely before slicing and serving.
Serving Tips:
Temperature: This cake is best served at room temperature or slightly chilled. The flavors are more pronounced, and the praline topping holds its shape better.
Toppings: Add a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream for an extra touch of indulgence. A sprinkle of chopped pecans on top adds a nice texture contrast.
Presentation: Slice the cake into squares to show off the caramel-soaked interior and praline topping. For a festive touch, you can garnish each slice with a pecan half or a dusting of powdered sugar.
Storage Tips:
Refrigerator: Store the cake in an airtight container or cover tightly with plastic wrap. Keep it in the refrigerator for up to 4 days. Chilling it also helps the flavors meld together.
Freezer: To freeze, cut the cake into individual servings, wrap each piece tightly in plastic wrap, and place them in an airtight container or freezer-safe bag. The cake will keep well for up to 2 months. To serve, thaw slices in the refrigerator overnight or at room temperature for about 30 minutes.
Make Ahead: This cake can be made a day ahead, as the flavors develop even more overnight. Store it in the refrigerator, and consider adding the praline topping just before serving if you prefer it warm and gooey.
Related Recipes:
- Southern Pecan Praline Cake with Butter Sauce
- No-Bake Pecan Coconut Praline Cookies
- Death by Chocolate Poke Cake
FAQs:
Can I make the praline topping in advance?
Yes, you can make the praline topping a day ahead. Just store it in an airtight container in the refrigerator. When you’re ready to assemble the cake, gently reheat it in a saucepan over low heat until it’s pourable, then spread it over the cake.
Can I use homemade caramel sauce instead of store-bought?
Absolutely! Homemade caramel sauce works wonderfully in this recipe and adds an extra layer of richness. Just ensure it’s the same consistency as store-bought caramel sauce so it soaks into the cake properly.
Is there a way to reduce the sweetness?
Yes, if you’d like to cut back on the sweetness, you can reduce the amount of caramel topping or opt for an unsweetened condensed milk. Additionally, adding a small pinch of salt to the praline topping will give the cake a salted caramel flavor, which balances the sweetness.
Can I make this cake gluten-free?
Yes, you can make a gluten-free version by using a gluten-free butter pecan or vanilla cake mix. Just be sure to follow the instructions on the gluten-free cake mix box, as baking times may vary slightly.
Conclusion:
With its buttery pecan flavor, caramel-infused cake, and gooey praline topping, this Butter Pecan Praline Poke Cake is the epitome of indulgent dessert. Perfect for celebrations or a treat-yourself moment, this cake will surely delight your guests and satisfy any sweet craving. Enjoy every decadent bite!
📖 Recipe:
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Butter Pecan Praline Poke Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegan
Description
Indulge in this Butter Pecan Praline Poke Cake recipe, a decadent dessert combining moist butter pecan cake soaked in caramel and topped with a homemade praline pecan layer. Perfect for celebrations, this easy-to-make treat blends rich flavors with delightful textures. Each bite delivers a melt-in-your-mouth experience, making it an ideal cake for family gatherings or special occasions.
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 and bake the butter pecan cake mix according to package instructions in a 9×13-inch baking dish.
- While the cake is still warm, poke holes all over the top with the handle of a wooden spoon.
- Pour the sweetened condensed milk over the cake, letting it soak into the holes.
- Drizzle the caramel ice cream topping over the cake, allowing it to seep in.
- In a saucepan, melt the butter over medium heat. Add brown sugar and heavy cream, then bring to a boil. Cook for 2–3 minutes until slightly thickened.
- Remove from heat and stir in the vanilla extract and chopped pecans.
- Pour the praline mixture over the cake, spreading it evenly.
- Let the cake cool completely before serving.
Notes
Serving Suggestions: Top with whipped cream or a scoop of vanilla ice cream for added indulgence.
Storage: Keep refrigerated for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: Approximately 450 per serving
