Butter Pecan Praline Poke Cake is a decadent dessert that blends the richness of butter pecan flavors with the indulgence of a classic poke cake.
This dessert combines a moist, buttery cake base with a gooey praline topping, creating a symphony of textures and tastes that will delight your taste buds.
The cake is poked with holes to allow the creamy praline mixture to seep into every nook, infusing the cake with an irresistible flavor profile that perfectly balances sweetness with a hint of savory.
This delightful treat is ideal for special occasions or as a sumptuous end to a meal, promising both comfort and luxury in every bite.
The ease of preparation and the mouthwatering result make it a favorite for both seasoned bakers and novice cooks alike.
What Does Praline Butter Cake Taste Like?
Praline Butter Cake delivers a luscious blend of flavors and textures that tantalize the taste buds with every bite. The cake itself is rich and buttery, with a tender crumb that melts in your mouth.
The praline filling adds a decadent layer of sweetness, infused with a hint of caramel and a subtle nutty flavor from the pecans.
As the praline mixture seeps into the cake, it creates a gooey, irresistible core that contrasts beautifully with the light, fluffy whipped cream topping.
Butter Pecan Praline Poke Cake
Recipe Details
Prep time: 20 minutes
Cook time: 30-35 minutes
Total time: 50-55 minutes
Course: Dessert
Cuisine: American
Calories: 450 per servings
Yield: 12 servings
Recommend Tools:
- 9×13 inch baking pan,
- large bowl,
- mixing spoon,
- wooden spoon
Butter Pecan Praline Poke Cake Ingredients
- 1 box butter pecan cake mix
- 1 can (16 ounces) coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup milk
- 1/2 cup chopped pecans
For the praline topping:
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup butter
- 1/2 cup chopped pecans
How to Make Butter Pecan Praline Poke Cake
1. Prep the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Stir until well combined. Fold in the chopped pecans. Pour the batter into the prepared pan.
2. Bake the cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
3. Make the praline topping: In a medium saucepan, melt butter over medium heat. Stir in sweetened condensed milk until combined. Bring to a gentle boil, stirring constantly. Remove from heat and stir in chopped pecans.
4. Poke and pour: Using the handle of a wooden spoon, poke holes evenly over the cooled cake. Pour the warm praline topping over the cake, allowing it to seep into the holes.
5. Chill and serve: Refrigerate the cake for at least 30 minutes to allow the praline topping to set. Serve chilled and enjoy!
Best Variations of Butter Pecan Praline Poke Cake
If you’re looking to shake things up with your Butter Pecan Praline Poke Cake, here are five delicious variations to try. Each twist adds its own unique flavor and flair, making your dessert experience even more exciting!
1. Chocolate Butter Pecan Praline Poke Cake
For a richer, more indulgent dessert, swap out the yellow cake mix for a chocolate cake mix. The deep chocolate flavor pairs beautifully with the buttery pecan praline topping, creating a decadent treat that’s perfect for chocolate lovers.
How to Make:
- Use a box of chocolate cake mix instead of yellow.
- Follow the same instructions for baking and assembling.
- Optional: Add a layer of chocolate ganache before the frosting for extra indulgence.
2. Pumpkin Butter Pecan Praline Poke Cake
Embrace the flavors of fall with a pumpkin twist on your poke cake. This variation is perfect for autumn or holiday gatherings, combining the warmth of pumpkin spice with the classic pecan praline topping.
How to Make:
- Substitute a spice cake mix for the yellow cake mix.
- Mix in 1 cup of canned pumpkin and 1 teaspoon of pumpkin pie spice into the cake batter.
- Top with pecan praline and a sprinkle of cinnamon for a festive touch.
3. Maple Pecan Praline Poke Cake
Give your poke cake a touch of maple sweetness by using maple syrup in place of caramel sauce. This variation adds a unique and comforting flavor that’s perfect for cozy gatherings.
How to Make:
- Replace the caramel sauce with 1/2 cup of pure maple syrup.
- Drizzle additional maple syrup over the finished cake for extra maple goodness.
- Garnish with a few extra pecans for added texture.
Conclusion
Butter Pecan Praline Poke Cake is more than just a dessert—it’s an experience. The process of preparing this cake involves simple steps, yet the result is an incredibly satisfying and sophisticated treat.
The moist, buttery cake soaked with a rich praline filling creates a harmony of flavors and textures that make each bite a delight.
The whipped cream topping adds a light, airy contrast to the dense, sweet layers beneath, while the pecans offer a satisfying crunch.
Perfect for any occasion, from family gatherings to festive celebrations, this cake is sure to impress and please anyone who tries it.
Its combination of ease in preparation and its luxurious, indulgent flavor profile make it a dessert that you’ll return to time and again.
More Amazing Delicious Butter Cake Recipes
Peanut Butter Banana Cake Recipe
Butter Pecan Praline Poke Cake
Equipment
- 9×13 inch baking pan
- Large bowl
- mixing spoon,
- Wooden spoon
Ingredients
- 1 box butter pecan cake mix
- 1 can 16 ounces coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup milk
- 1/2 cup chopped pecans
For the praline topping:
- 1 can 14 ounces sweetened condensed milk
- 1/4 cup butter
- 1/2 cup chopped pecans
Instructions
- Prep the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Stir until well combined. Fold in the chopped pecans. Pour the batter into the prepared pan.
- Bake the cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Make the praline topping: In a medium saucepan, melt butter over medium heat. Stir in sweetened condensed milk until combined. Bring to a gentle boil, stirring constantly. Remove from heat and stir in chopped pecans.
- Poke and pour: Using the handle of a wooden spoon, poke holes evenly over the cooled cake. Pour the warm praline topping over the cake, allowing it to seep into the holes.
- Chill and serve: Refrigerate the cake for at least 30 minutes to allow the praline topping to set. Serve chilled and enjoy!