Butter Pecan Praline Poke Cake is a rich dessert combining buttery pecan flavors and the classic poke cake style.
The cake features a moist base that soaks up a creamy praline sauce poured over holes poked into the cake, creating layers of sweet and nutty taste.
The Butter Pecan Praline Poke Cake is incredibly delicious due to the combination of soft cake and gooey praline topping that melts in the mouth.
This Butter Pecan Praline Poke Cake was made to enjoy a comforting, indulgent treat that highlights the unique flavor of pecans and praline.
The main specialty is how the praline mixture seeps deep into the cake, enhancing every bite. Now, the step-by-step process will be shared.
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: 35 minutes
Total time: 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
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!
What to Serve Butter Pecan Praline Poke Cake With
Butter Pecan Praline Poke Cake pairs wonderfully with several options to enhance its rich flavors. A scoop of vanilla ice cream adds a cool, creamy contrast.
Whipped cream offers lightness that balances the sweetness. Fresh fruit, like sliced strawberries or raspberries, provides a refreshing touch.
A drizzle of caramel or butterscotch sauce can intensify the buttery notes. For a warm option, serve with a cup of coffee or a mild black tea, which complements the nutty flavors nicely.
Each of these choices brings out different aspects of the cake, making the experience even more enjoyable.
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.
Storage Tips
Store Butter Pecan Praline Poke Cake in an airtight container in the refrigerator to keep it fresh and moist. It can last up to 4-5 days when properly covered.
Before serving, allow the cake to come to room temperature for the best texture and flavor. Avoid freezing, as the praline topping may change texture when thawed.
Conclusion
This easy and delicious Butter Pecan Praline Poke Cake brings joy to every bite. The combination of moist cake and rich praline sauce creates a wonderful dessert experience.
I hope this recipe is clear and inspires you to try making it yourself. With simple steps and incredible flavors, this cake is sure to impress and satisfy.
Enjoy creating this delightful treat that will bring comfort and sweetness to your table. Now, it’s your turn to bake and savor this tasty dessert!
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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!