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Butter Pecan Praline Poke Cake

Decadent Butter Pecan Praline Poke Cake to Delight Your Tastebuds

Indulge in the delicious Butter Pecan Praline Poke Cake, featuring moist layers drenched in praline sauce and topped with whipped cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Soaking Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix Use a rich or butter-enhanced version for the best flavor.
  • 3 large Eggs These add just the right amount of structure and richness.
  • 1 cup Water Activates the cake mix ingredients for a moist texture.
For the Praline Sauce
  • 1 cup Brown Sugar Provides a deep, caramelized sweetness essential for the sauce.
  • 1/2 cup Butter Creates a rich, velvety base for the praline.
  • 1/2 cup Heavy Cream Adds the creaminess needed to finish the sauce perfectly.
For the Whipped Cream Topping
  • 1 cup Heavy Cream Ensure it's cold for the best results when whipping.
  • 2 tablespoons Powdered Sugar Sweetens the cream while adding thickness; granulated sugar can be used if needed.
For the Topping
  • 1 cup Pecans Adds crunch and nuttiness; you can substitute with walnuts for a different twist.

Equipment

  • Mixing Bowl
  • Whisk
  • 9x13-inch Baking Pan
  • Electric mixer
  • Spatula
  • Skewer or wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the butter pecan cake mix, eggs, and water, whisking until smooth. Pour the batter into a greased 9x13 inch baking pan. Bake for approximately 25–30 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
  2. Once the cake has cooled slightly, use a skewer or the handle of a wooden spoon to poke holes evenly across the surface of the cake, about every 1 inch apart. Heat the praline sauce until it is warm but not boiling, then carefully pour it over the cake, ensuring the sauce seeps into the holes. Let the cake absorb the sauce for about 30 minutes at room temperature.
  3. While the cake is soaking, pour the cold heavy cream into a mixing bowl. Add the powdered sugar and whip with an electric mixer on low speed to start, gradually increasing to high until stiff peaks form. This should take around 3–5 minutes.
  4. After the cake has soaked for a minimum of 2 hours, gently spread the whipped cream evenly over the top of the cake using a spatula. For an added crunch, sprinkle toasted pecans generously over the whipped cream.
  5. Refrigerate the finished Butter Pecan Praline Poke Cake for at least 2 more hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Let the cake chill for at least 2 hours after adding the whipped cream for the best flavor. Store any leftover cake covered in an airtight container for up to 3 days.

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