Butter Pecan Praline Poke Cake

Introduction

There’s something about a poke cake that makes it irresistible—perhaps it’s the moist texture, or maybe it’s the indulgent sauce that soaks into every bite. The Butter Pecan Praline Poke Cake has quickly become a beloved recipe in my home. My family absolutely adores it, and it’s always the first dessert to disappear at gatherings. The cake itself is incredibly easy to make, thanks to the use of a butter pecan cake mix, which provides a rich, buttery flavor. Topped with a warm, homemade praline sauce, this cake is a perfect blend of sweetness and crunch, with the pecans adding an extra layer of texture. I’ve made this cake for birthdays, holidays, and even just for a weekend treat, and it never fails to impress. It’s one of those desserts that feels like a warm hug—a comforting, homey dessert that satisfies everyone’s sweet tooth.

Ingredients

For the cake:

• 1 (15 oz) box of butter pecan cake mix
• 1 (16 oz) can of coconut pecan frosting
• 4 large eggs
• 3/4 cup vegetable or canola oil
• 1 cup milk
• 1/2 cup chopped pecans

For the praline sauce:

• 1 (14 oz) can sweetened condensed milk
• 1/4 cup butter
• 1/2 cup chopped pecans

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the cake doesn’t stick.

Prepare the Cake Batter:

In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and milk. Use a whisk or an electric mixer to blend the ingredients until the mixture is smooth and well-combined. Once mixed, fold in the chopped pecans, making sure they are evenly distributed throughout the batter.

Bake the Cake:

Pour the cake batter into the prepared 9×13-inch baking dish, spreading it out evenly. Bake the cake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes to ensure it doesn’t overbake. Once done, remove from the oven and set aside to cool for about 10 minutes.

Poke the Cake:

After allowing the cake to cool slightly, use a wooden spoon handle or a similar utensil to poke holes all over the cake. Poking holes is what makes a poke cake so special because the sauce will seep into these holes, infusing the cake with flavor.

Prepare the Praline Sauce:

While the cake is cooling, it’s time to make the praline sauce. In a saucepan, melt the butter over medium heat. Once melted, add the sweetened condensed milk and stir the mixture constantly. Continue to cook for about 5 minutes, until the sauce thickens slightly. Stir in the chopped pecans and cook for an additional minute.

Add the Sauce to the Cake:

Pour the warm praline sauce over the cake, making sure it seeps into all the holes. The sauce will soak into the cake, making each bite rich and decadent.

Cool and Serve:

Let the cake cool completely before serving. The sauce will continue to set as it cools, giving the cake a soft, gooey texture that everyone loves. Slice and serve the cake at room temperature.

Nutrition Facts (Per Serving)

• Servings: 12
• Calories per serving: 350 kcal
• Sugar: 25g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg

Note: Nutrition values are approximate and may vary based on ingredient brands and serving sizes.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Total Time: 45-55 minutes

How to Serve

• Slice the cake into squares or rectangles for easy serving.
• Serve the cake as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a cup of coffee or a glass of milk for the perfect dessert experience.

Additional Tips

1. Don’t skip the poking: The holes are essential for the sauce to soak in. Be sure to poke enough holes for the sauce to infuse the cake thoroughly.
2. Use room temperature ingredients: For a smoother batter and better texture, make sure your eggs, oil, and milk are at room temperature before mixing them.
3. Customize the nuts: If you’re not a fan of pecans, you can substitute them with chopped walnuts or almonds for a different flavor and texture.
4. Make ahead: This cake can be made a day in advance. Simply cover and store it in the refrigerator overnight, and serve it the next day.
5. Gluten-free option: To make this recipe gluten-free, use a gluten-free butter pecan cake mix, and make sure all other ingredients are certified gluten-free.

Recipe Variations

• Chocolate Pecan Praline Cake: Add 1/2 cup of cocoa powder to the cake mix for a chocolate twist on this dessert.
• Caramel Pecan Poke Cake: Substitute the praline sauce with homemade caramel sauce for a different but equally indulgent flavor.
• Maple Pecan Praline Cake: Add a tablespoon of pure maple syrup to the cake batter for a warm, maple flavor that pairs perfectly with the pecans.

Serving Suggestions

• Top with whipped cream, ice cream, or a dusting of powdered sugar for an extra indulgent treat.
• For a more festive presentation, drizzle chocolate syrup or additional praline sauce on top of each slice.
• Serve as a standalone dessert or pair with a cup of coffee for an afternoon treat.

Freezing and Storage

• Freezing: You can freeze the cake either before or after adding the praline sauce. Wrap it tightly in plastic wrap and foil, then place in an airtight container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat in the oven for 10-15 minutes at 350°F (175°C).
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

FAQ Section

1. Can I use a different cake mix?
Yes! You can use any flavor of cake mix you prefer, though butter pecan works best with this recipe.

2. Can I make this cake without pecans?
Absolutely! You can omit the pecans or replace them with other nuts like walnuts or almonds.

3. How do I make this cake gluten-free?
Use a gluten-free cake mix and make sure all other ingredients are certified gluten-free.

4. Can I make this cake ahead of time?
Yes, you can make it up to a day ahead. Just cover it and refrigerate until ready to serve.

5. Can I substitute the sweetened condensed milk with anything else?
You can substitute with evaporated milk and sugar, but the flavor will be slightly different.

6. How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

7. Can I add frosting on top?
Sure! You can add a layer of whipped cream or cream cheese frosting if you like.

8. What’s the best way to reheat the cake?
Reheat individual slices in the microwave for 10-15 seconds or warm the entire cake in the oven at 350°F (175°C) for about 10 minutes.

9. Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic and foil and freeze for up to 3 months.

10. Can I use another type of sauce?
You can use caramel sauce or chocolate ganache as an alternative to the praline sauce for a different flavor profile.

Conclusion

The Butter Pecan Praline Poke Cake is a showstopper that combines rich, buttery cake with a warm, gooey praline sauce that makes every bite irresistible. Whether you’re serving it at a family gathering, a holiday party, or just as a weekday treat, it’s sure to become a favorite in your home. Easy to make and even easier to enjoy, this cake is perfect for anyone who loves sweet, nutty desserts with a little extra indulgence. Try it out and let the flavors take you to dessert heaven!

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