Indulge in the decadent flavors of this Butter Pecan Praline Poke Cake, a rich and buttery dessert that’s sure to be a crowd-pleaser. With its moist butter pecan cake base, luscious caramel praline sauce, and a creamy topping, this cake is a must-try for any dessert lover. Perfect for holidays, potlucks, or special occasions, this cake will leave everyone wanting seconds!
Ingredients
For the Cake:
- 1 box butter pecan cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Praline Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup chopped pecans, toasted
For the Topping:
- 1 tub (8 oz) whipped topping (Cool Whip or homemade whipped cream)
- ½ cup caramel sauce (for drizzling)
- ½ cup chopped pecans, toasted (for garnish)
Instructions
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large mixing bowl, combine the butter pecan cake mix, water, vegetable oil, eggs, and vanilla extract. Mix on medium speed for 2 minutes, until the batter is smooth and well combined.
Step 2: Bake the Cake
Pour the cake batter into the prepared baking dish and smooth it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 3: Make the Praline Filling
While the cake is baking, toast the chopped pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant. Set aside.
In a small saucepan, combine the sweetened condensed milk and caramel sauce over low heat. Stir constantly until the mixture is smooth and well combined. Remove from heat and stir in the toasted chopped pecans.
Step 4: Poke Holes in the Cake
Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a large straw, poke holes all over the surface of the cake, about 1 inch apart.
Step 5: Pour the Praline Filling
Pour the praline filling evenly over the cake, making sure to fill the holes with the delicious caramel-pecan mixture. Use a spatula to spread it out evenly. Allow the cake to cool completely, letting the filling soak into the cake.
Step 6: Add the Topping
Once the cake has cooled, spread the whipped topping evenly over the top. Drizzle with additional caramel sauce and sprinkle with the remaining toasted pecans for garnish.
Step 7: Chill and Serve
Refrigerate the cake for at least 2 hours before serving to let the flavors meld and the filling set. Slice and serve this decadent Butter Pecan Praline Poke Cake chilled or at room temperature.
Cooking Notes
- Pecan Toasting Tip: Toasting the pecans enhances their flavor and adds a nice crunch to the cake. Be sure to watch them closely as they can burn quickly.
- Caramel Sauce: You can use store-bought caramel sauce for convenience, but homemade caramel sauce will add an extra depth of flavor to this cake.
- Whipped Topping: If you prefer, you can make your own whipped cream instead of using store-bought whipped topping by whipping heavy cream with a bit of sugar and vanilla.
Variations
1. Chocolate Pecan Praline Poke Cake
For a chocolate twist, use a chocolate cake mix instead of butter pecan. The combination of chocolate, caramel, and pecans creates a rich and indulgent dessert.
2. Salted Caramel Praline Poke Cake
Add a pinch of sea salt to the caramel sauce for a salty-sweet flavor combination. The salt will balance the sweetness and add an extra layer of deliciousness to the cake.
3. Coconut Pecan Poke Cake
Mix 1/2 cup shredded coconut into the praline filling for a tropical touch. You can also sprinkle toasted coconut flakes on top for added flavor and texture.
4. Gluten-Free Praline Poke Cake
Make this cake gluten-free by using a gluten-free cake mix. Ensure all other ingredients, like caramel sauce, are gluten-free as well.
Keto Version and Low-Carb Adjustments
For a keto-friendly version of this cake, follow these simple adjustments:
- Use a keto cake mix or make your own keto butter pecan cake using almond flour and a keto-friendly sweetener.
- Replace the sweetened condensed milk and caramel sauce with sugar-free versions made with erythritol or monk fruit sweetener.
- Use unsweetened whipped cream instead of Cool Whip.
These changes will significantly reduce the carb content while still giving you all the buttery, nutty goodness you love.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
Yes! This cake actually tastes better when made a day ahead. The praline filling soaks into the cake and the flavors meld beautifully. Just store it in the refrigerator and serve chilled.
Q: How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The whipped topping and caramel will keep the cake moist.
Q: Can I freeze this cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to serve, thaw in the fridge, add the whipped topping, and finish with the garnishes.
Q: Can I use homemade caramel sauce?
Absolutely! Homemade caramel sauce will elevate the flavor of this cake, adding a rich, buttery taste that pairs perfectly with the pecans.
This Butter Pecan Praline Poke Cake is a delightful and decadent dessert that’s easy to make and sure to impress. The combination of moist butter pecan cake, rich caramel praline filling, and fluffy whipped topping creates a dessert that’s both comforting and indulgent. Whether you’re serving it for a special occasion or just treating yourself, this cake is a guaranteed crowd-pleaser. Try it today and enjoy a sweet slice of heaven!
