Irresistible Butter Pecan Praline Poke Cake

Indulge in the ultimate dessert with this Butter Pecan Praline Poke Cake. Moist butter pecan cake is soaked with sweetened condensed milk and caramel, then topped with a luscious pecan praline topping. It’s an irresistible treat perfect for gatherings or as a show-stopping dessert for family dinners.

Why You’ll Love This Recipe

• Moist and Flavorful: The sweetened condensed milk and caramel soak into the cake, making it incredibly moist and rich.
• Decadent Topping: The praline topping with butter, brown sugar, cream, and pecans adds a luxurious finishing touch.
• Easy to Make: With a boxed cake mix as the base, this dessert is simple yet impressive.
• Perfect for Any Occasion: Whether for holidays, potlucks, or a special dinner, this cake is always a crowd-pleaser.
• Make-Ahead Friendly: The flavors only get better as it sits, making it ideal for preparing in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel ice cream topping
• 1 cup chopped pecans
• 1/2 cup butter
• 1 box butter pecan cake mix (plus ingredients required on the box)
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Directions

Prepare and Bake the Cake:

1. Preheat your oven as instructed on the butter pecan cake mix box.
2. Prepare and bake the cake in a 9×13-inch pan according to the box instructions.

Poke the Cake:

1. While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the cake.

Add Sweetened Layers:

1. Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
2. Drizzle the caramel sauce over the cake, spreading it evenly to cover the surface.

Make the Praline Topping:

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and heavy cream. Cook the mixture, stirring constantly, until it thickens slightly (about 3-5 minutes).
3. Remove from heat and stir in the vanilla extract and chopped pecans.

Top and Serve:

1. Pour the praline topping over the cake, spreading it evenly.
2. Allow the cake to cool completely before slicing and serving.

Servings and Timing

• Yield: Serves 12
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Variations

• Nut-Free Version: Skip the pecans or replace them with toasted coconut for a nut-free alternative.
• Chocolate Twist: Drizzle chocolate ganache over the caramel for a chocolatey addition.
• Spiced Cake: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
• Salted Caramel: Sprinkle flaked sea salt over the caramel and praline topping for a salted caramel version.
• Individual Servings: Make this recipe in cupcake form by baking the cake mix in a muffin tin and dividing the layers accordingly.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Serve chilled or bring to room temperature. Reheat individual slices in the microwave for a few seconds if desired.

FAQs

1. Can I use homemade caramel sauce?

Yes, homemade caramel works beautifully and adds a personal touch to the recipe.

2. What if I can’t find butter pecan cake mix?

You can use yellow cake mix and add 1 teaspoon of butter extract and 1/2 cup of chopped pecans to the batter.

3. How do I ensure the condensed milk soaks into the cake?

Poke deep, evenly spaced holes in the cake while it’s still warm to allow the milk to seep in thoroughly.

4. Can I make this cake ahead of time?

Yes, it’s even better when made a day ahead as the flavors meld together.

5. Can I use a different type of nut?

Certainly! Walnuts, almonds, or macadamia nuts can be substituted for pecans.

6. Is this cake served warm or cold?

It’s best served at room temperature or chilled, allowing the praline topping to set.

7. How can I cut the cake neatly?

Use a sharp knife and wipe it clean between cuts for neat slices.

8. Can I reduce the sweetness?

Use unsweetened caramel or reduce the amount of caramel sauce slightly.

9. Can I make this cake without heavy cream?

Half-and-half or evaporated milk can be substituted for heavy cream in the praline topping.

10. How long does this cake stay fresh?

When stored in the refrigerator, it stays fresh for up to 3 days.

Conclusion

Irresistible Butter Pecan Praline Poke Cake combines rich, buttery cake, sweetened condensed milk, caramel, and a pecan praline topping for an unforgettable dessert. Whether you’re making it for a celebration or simply treating yourself, this easy and indulgent cake is guaranteed to impress. Prepare it ahead, savor the layers, and enjoy the perfect blend of textures and flavors!

Irresistible Butter Pecan Praline Poke Cake

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• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: Serves 12 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delight in the rich, buttery flavors of Butter Pecan Praline Poke Cake, soaked in sweetened condensed milk, caramel, and topped with a luscious praline pecan topping. This decadent dessert is the ultimate treat for any occasion! #ButterPecanPokeCake

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Ingredients

Units USM Scale 1x2x3x

• 1 box butter pecan cake mix (plus ingredients listed on the box)
• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel ice cream topping
• 1 cup chopped pecans
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract

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Instructions

•  
  • Preheat the oven according to the cake mix instructions.
  • Prepare the butter pecan cake mix as directed on the box and bake in a 9×13-inch pan.
• Poke the Cake:
  • While the cake is warm, use the handle of a wooden spoon to poke holes evenly across the cake.
• Add Sweetened Layers:
  • Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
  • Drizzle the caramel ice cream topping over the cake, allowing it to soak in as well.
• Make the Praline Topping:
  • In a saucepan, melt butter over medium heat.
  • Stir in brown sugar and heavy cream, cooking until the mixture thickens slightly, about 3–5 minutes.
  • Remove from heat, stir in vanilla extract and chopped pecans.
• Top and Serve:
  • Pour the praline topping evenly over the cake.
  • Let the cake cool completely before slicing and serving.

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Notes

• Adding the sweetened layers while the cake is warm ensures better absorption.
• Allow the cake to cool fully to set the flavors.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1
• Calories: ~450 kcal
• Sugar: 40g
• Sodium: 350mg
• Fat: 25g
• Saturated Fat: 12g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 4g