Description
Butter Pecan Praline Poke Cake brings Southern charm straight to your dessert table with rich caramel and nutty pecans melting through tender cake layers. Drizzled with sweet praline sauce, this treat delivers comfort and indulgence in each delightful bite.
Ingredients
Scale
Cake Base:
- 1 box Butter Pecan Cake Mix
- 3 Eggs
- 1 cup Water
- ½ cup Vegetable Oil
Filling and Topping:
- ½ cup Unsalted Butter
- 1 cup Brown Sugar
- 1 cup Chopped Pecans
- ¼ cup Heavy Cream
- 1 can Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
Frosting:
- 8 ounces Cream Cheese
- ½ cup Powdered Sugar
- ¼ cup Heavy Cream
Instructions
- Heat the oven to 350°F and spray a 9×13-inch baking pan with nonstick cooking spray.
- Mix the entire box of butter pecan cake mix with 3 eggs, 1 cup water, and ½ cup vegetable oil in a large mixing bowl for 2-3 minutes until completely smooth.
- Transfer the batter into the prepared pan, spreading it evenly with a spatula.
- Bake the cake at 350°F for exactly 28-30 minutes, checking doneness with a toothpick inserted in the center.
- Remove the cake from the oven and let it rest for 10 minutes in the pan.
- Transfer the cake to a cooling rack and allow it to reach room temperature for about 45 minutes.
- Create 20-25 holes across the cake’s surface using the handle of a wooden spoon.
- Whisk 1 can of sweetened condensed milk with 1 teaspoon vanilla extract in a small bowl.
- Slowly pour the condensed milk mixture over the cake, ensuring it seeps into the holes.
- Melt ½ cup unsalted butter in a saucepan over medium heat.
- Stir in 1 cup brown sugar and ¼ cup heavy cream, mixing until the mixture becomes smooth and bubbling.
- Add 1 cup chopped pecans to the caramel sauce and simmer for 3-4 minutes.
- Beat 8 oz cream cheese and ½ cup butter until completely creamy.
- Gradually add ½ cup powdered sugar and ¼ cup heavy cream to the cream cheese mixture.
- Spread the cream cheese frosting across the cake’s surface.
- Drizzle the warm pecan praline sauce over the frosting.
- Refrigerate the cake for a minimum of 4 hours before serving.
Notes
- Measure ingredients precisely for the perfect cake texture, as baking requires careful attention to proportions.
- Room temperature eggs and butter blend more smoothly and create a more even cake consistency.
- Avoid overmixing the batter, which can make the cake dense and tough instead of light and tender.
- For a gluten-free version, swap the butter pecan cake mix with a gluten-free alternative and check all ingredient labels carefully.
- Prep Time: 20-25 minutes
- Cook Time: 28-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 448 kcal
- Sugar: 39 g
- Sodium: 155 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 75 mg