Dreamy Butter Pecan Praline Poke Cake Recipe: Caramel Bliss!

Dessert lovers swoon over this butter pecan praline poke cake that weaves together rich Southern flavors and irresistible textures.

Layers of moist cake get drenched in a decadent caramel sauce that seeps deep into every delectable crumb.

Pecans add a delightful crunch and nutty warmth to each sweet bite.

The praline glaze brings a luxurious finish that transforms an ordinary cake into an extraordinary treat.

Creamy, indulgent, and bursting with caramel notes, this dessert promises to become a cherished favorite at any gathering.

Drizzle, sprinkle, and savor every heavenly spoonful of this show-stopping Southern classic.

You won’t be able to resist a second slice of this mouthwatering masterpiece.

Baking Tools That Make Butter Pecan Poke Cake

• 9×13-inch baking pan: Essential for baking the cake to the perfect size and shape.
• Large mixing bowl: Perfect for combining cake ingredients and creating a smooth batter.
• Electric mixer: Helps blend cake ingredients quickly and creates a uniform mixture.
• Wooden spoon handle: Ideal for poking precise holes in the warm cake for filling.
• Small bowl: Great for mixing caramel sauce and sweetened condensed milk.
• Whisk or spoon: Useful for stirring caramel and milk mixture.
• Measuring cups and spoons: Ensures accurate ingredient measurements.
• Cooling rack: Allows cake to cool evenly after baking.
• Sharp knife: Needed for slicing and serving the finished cake.

How to Bring Butter Pecan Praline Poke Cake to Life

• Warm Up the Oven

Crank your oven to a toasty 350F and give your baking pan a quick butter massage to prevent sticking.

• Mix the

Toss cake mix, eggs, water, oil, and sour cream into a bowl. Whip them together until they’re smoother than silk, about two minutes of mixing.

• Bake and Create

Pour the batter into your pan and let it transform in the oven for 25-30 minutes. Check doneness with a toothpick – it should come out clean. Let the cake cool down just a bit.

• Punch and Pour

Grab a wooden spoon handle and playfully poke holes all over your warm cake. Blend caramel sauce and sweetened condensed milk, then drench the cake, letting the sweet mixture seep into every delicious hole.

• Whip Up the Clouds

In a fresh bowl, whip heavy cream with powdered sugar and vanilla until it forms dreamy, sturdy peaks. Be gentle – no over-whipping allowed!

• Dress and Chill

Spread your cloud-like cream across the cooled cake. Shower it with toasted pecans and crushed pralines. Slide into the refrigerator for an hour, then slice and dive into decadence.

Flavor Boosters for Butter Pecan Praline Cake

• Learn how to elevate your butter pecan praline poke cake with these expert tips and tasty variations.
• Poke holes while the cake is still slightly warm to help the caramel sauce penetrate deeper, creating a supremely moist and decadent dessert.
• Toast pecans in a dry skillet for 3-4 minutes before sprinkling to intensify their flavor and add an extra layer of richness to the cake.
• Swap the butter pecan cake mix with a gluten-free alternative and ensure all other ingredients are certified gluten-free for those with dietary restrictions.
• Prepare the cake a day in advance and store covered in the refrigerator to allow flavors to meld and develop an even more intense taste profile.

Ways to Present Your Butter Pecan Poke

• Sweet Gathering Centerpiece: Serve this decadent cake as the star dessert at family reunions, birthday parties, or holiday celebrations, creating a memorable centerpiece that sparks conversation.
• Complementary Beverage Pairing: Offer a rich coffee like espresso or a smooth bourbon-based cocktail that enhances the cake's caramel and pecan flavors, creating a delightful taste experience.
• Elegant Presentation Technique: Garnish individual slices with an extra drizzle of caramel sauce, a sprinkle of toasted pecans, or a delicate praline piece to elevate the visual appeal and add extra crunch.
• Make-Ahead Dessert Trick: Prepare the cake a day in advance and store in the refrigerator, allowing flavors to meld and making party prep easier while ensuring maximum deliciousness when served.

Store the Poke Cake Without Losing Moisture

• Store this butter pecan praline poke cake in an airtight container within the refrigerator for up to 4 days. Keep the cake covered to prevent moisture loss and maintain its delightful texture.
• Wrap individual cake slices in plastic wrap, then place them in a freezer-safe container. Frozen cake can stay delicious for 2-3 weeks. Thaw overnight in the refrigerator before serving.
• Add fresh pecans and praline crumbles just before serving to maintain their crunch. Storing with toppings might make them soggy and less appealing.
• Keep the cake refrigerated due to the whipped cream topping. Room temperature storage could cause bacterial growth and compromise the cake's quality.

FAQs

• What ingredients make this cake so moist?

The sour cream and caramel mixture help keep the cake incredibly soft and rich. The caramel and sweetened condensed milk seep into the poked holes, creating a super moist texture throughout the cake.

• Why do I need to poke holes in the cake?

Poking holes allows the caramel and sweetened condensed milk to penetrate deep into the cake, ensuring every bite is infused with sweet, gooey flavor. This technique helps distribute the filling evenly and makes the cake more decadent.

• Can I use a different type of cake mix?

Yes, you can substitute the butter pecan cake mix with yellow or white cake mix. However, the butter pecan mix adds a unique nutty flavor that complements the praline and pecan toppings perfectly.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The cake should also be golden brown and slightly pulling away from the pan edges.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 410 kcal

Servings: 13

Gather the Goods for Butter Pecan Praline Poke Cake

• Butter Pecan Cake Mix: Provides rich, nutty flavor and convenient base for the cake, select a high-quality mix for best results.
• Eggs: Binding agent that ensures cake structure and moisture, choose fresh, room temperature eggs.
• Water: Helps blend ingredients smoothly, use filtered water for cleaner taste.
• Vegetable Oil: Creates tender, soft cake texture, opt for neutral-flavored oil.
• Sour Cream: Adds moisture and tangy richness, select full-fat version for best consistency.

• Caramel Sauce: Brings deep, sweet undertones, choose thick, high-quality sauce.
• Sweetened Condensed Milk: Creates luscious, creamy filling that seeps into cake, use standard canned version.

• Heavy Cream: Creates light, fluffy whipped topping, select ultra-pasteurized cream with high fat content.
• Powdered Sugar: Sweetens and stabilizes whipped cream, sift to remove lumps.
• Vanilla Extract: Enhances overall flavor, use pure extract for best taste.
• Toasted Pecans: Adds crunch and nutty depth, toast briefly for enhanced flavor.
• Crushed Pralines: Provides sweet, caramelized texture, use freshly crushed for maximum crispness.

Heavenly Butter Pecan Praline Poke Cake Recipe

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4.6 from 14 reviews

• Total Time: 45 minutes
• Yield: 13 1x

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Description

Irresistible butter pecan praline poke cake delights dessert enthusiasts with Southern charm. Layers of moist cake drenched in caramel sauce promise a sweet, indulgent experience you won’t forget.

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Ingredients

Scale 1x2x3x

• 1 box butter pecan cake mix
• 3 large eggs
• 1 cup (240 ml / 8 fl oz) water
• ½ cup (120 ml / 4 fl oz) vegetable oil
• ½ cup (120 g / 4 oz) sour cream
• 1 cup (240 ml / 8 fl oz) caramel sauce (homemade or store-bought)
• ½ cup (120 ml / 4 fl oz) sweetened condensed milk
• 1 cup (240 ml / 8 fl oz) heavy whipping cream
• ¼ cup (30 g / 1 oz) powdered sugar
• 1 tsp vanilla extract
• 1 cup (100 g / 3.5 oz) chopped pecans, toasted
• ½ cup (50 g / 1.75 oz) crushed pralines (optional for extra crunch)

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Instructions

1. Cake Preparation: Combine butter pecan cake mix with eggs, water, oil, and sour cream in a mixing bowl. Whisk until the batter reaches a silky, homogeneous consistency.
2. Baking Process: Pour batter into a greased 9×13-inch pan, spreading evenly. Bake in a preheated oven at 350F for 25-30 minutes, verifying doneness with a clean toothpick test.
3. Cake Perforation: Immediately after baking, create numerous holes across the cake’s surface using a wooden spoon handle while the cake remains warm.
4. Caramel Infusion: Merge caramel sauce with sweetened condensed milk, then delicately cascade this luscious blend over the perforated cake, allowing it to deeply penetrate the internal channels.
5. Cooling and Setting: Let the cake equilibrate to room temperature, ensuring complete caramel absorption and structural integrity.
6. Cream Topping: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks emerge, maintaining a delicate, voluminous texture.
7. Decorative Finishing: Spread the whipped cream uniformly across the cake’s surface, then generously garnish with toasted pecans and crushed pralines for a sophisticated presentation.
8. Chilling and Serving: Refrigerate for at least one hour to harmonize flavors and achieve optimal serving consistency. Slice and serve thoroughly chilled for maximum indulgence.

Notes

• Prevent Cake Dryness: Avoid overbaking by checking doneness early; the toothpick test ensures a moist interior without burning the edges.
• Master Hole Creation: Use the handle of a wooden spoon or a fork to create uniform, evenly spaced holes that allow maximum caramel absorption throughout the cake.
• Optimize Cream Texture: Whip heavy cream just until stiff peaks form, stopping immediately to prevent turning the cream into butter, which compromises its silky smoothness.
• Enhance Flavor Depth: Toast pecans before adding them as a topping to release their natural oils and intensify their nutty, rich flavor profile.

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

Nutrition

• Serving Size: 13
• Calories: 410
• Sugar: 30 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 75 mg