If you’re looking for a dessert that combines moist cake, buttery pecans, and a luscious praline sauce, this Butter Pecan Praline Poke Cake is your perfect match. It’s a show-stopper for holidays, potlucks, or anytime you want a decadent dessert that’s sure to impress.
This recipe has become a family favorite in my home. The butter pecan cake is irresistibly tender, and the praline sauce seeps into every poke, creating a rich, caramelized flavor. The addition of chopped pecans adds a delightful crunch that balances the softness of the cake. Let’s dive into this sweet masterpiece!
Why You’ll Love This Recipe
- Incredibly Moist: The sweetened condensed milk and butter sauce ensure every bite is melt-in-your-mouth tender.
- Rich and Decadent: Perfectly balanced with buttery, nutty, and sweet flavors.
- Easy to Make: Starts with a boxed cake mix for simplicity, but tastes completely homemade.
- Great for Any Occasion: From family gatherings to holiday dinners, this cake always steals the spotlight.
Recipe: Butter Pecan Praline Poke Cake
Ingredients
For the Cake:
- 1 (15-ounce) box butter pecan cake mix
- 1 (16-ounce) can coconut pecan frosting
- 4 large eggs
- ¾ cup vegetable or canola oil
- 1 cup milk
- ½ cup chopped pecans
For the Sauce:
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup butter
- ½ cup chopped pecans
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Beat with an electric mixer on medium speed until the batter is smooth and well combined.
- Fold in the chopped pecans gently.
Step 2: Bake the Cake
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for about 10 minutes.
Step 3: Prepare the Praline Sauce
- In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and chopped pecans.
- Stir continuously until the butter is melted and the sauce is smooth. Remove from heat.
Step 4: Poke and Pour
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about 1 inch apart.
- Slowly pour the warm praline sauce over the entire cake, ensuring it seeps into the holes. Use a spatula to spread the sauce evenly, if needed.
Step 5: Cool and Serve
- Allow the cake to cool completely, then cover and refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle additional chopped pecans on top, if desired.
Tips for Success
- Let the Sauce Soak In: Allow the cake to sit for a few minutes after pouring the sauce to ensure it absorbs fully into the poked holes.
- Customize the Nuts: Swap pecans for walnuts or almonds for a twist.
- Make Ahead: This cake tastes even better the next day, making it an ideal dessert to prepare in advance.
- Add a Whipped Topping: A dollop of whipped cream or a drizzle of caramel sauce adds an extra layer of indulgence.
Why This Cake Stands Out
This Butter Pecan Praline Poke Cake is more than just a dessert; it’s a conversation starter. The rich praline sauce transforms a simple cake into something extraordinary. Every forkful is a mix of creamy, nutty, and buttery goodness that keeps everyone coming back for seconds (or thirds).
Frequently Asked Questions
Q1: Can I use a different cake mix flavor?
Yes! Yellow or vanilla cake mix works well if butter pecan isn’t available.
Q2: What can I use instead of coconut pecan frosting?
If you can’t find coconut pecan frosting, you can use cream cheese frosting or make the cake without it for a less sweet version.
Q3: How do I store the cake?
Store the cake covered in the refrigerator for up to 4 days.
Q4: Can I freeze this cake?
Yes! Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
Q5: Can I add toppings?
Absolutely! Try adding whipped cream, a drizzle of caramel sauce, or even a sprinkle of toasted coconut.
Final Thoughts
This Butter Pecan Praline Poke Cake is a dessert that combines ease and elegance. With its moist cake, rich praline sauce, and crunchy pecans, it’s a guaranteed hit at any gathering. The beauty of this recipe lies in its simplicity—you don’t need advanced baking skills to create a dessert that looks and tastes like it came from a fancy bakery.
Whether you’re celebrating the holidays, hosting a party, or just indulging in a sweet treat, this cake will bring smiles and satisfy cravings. Try it once, and it’ll quickly become a staple in your recipe collection. Happy baking!
Butter Pecan Praline Poke Cake
Ingredients
For the Cake:
- 1 15-ounce box butter pecan cake mix
- 1 16-ounce can coconut pecan frosting
- 4 large eggs
- ¾ cup vegetable or canola oil
- 1 cup milk
- ½ cup chopped pecans
For the Sauce:
- 1 14-ounce can sweetened condensed milk
- ¼ cup butter
- ½ cup chopped pecans
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Beat with an electric mixer on medium speed until the batter is smooth and well combined.
- Fold in the chopped pecans gently.
Step 2: Bake the Cake
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for about 10 minutes.
Step 3: Prepare the Praline Sauce
- In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and chopped pecans.
- Stir continuously until the butter is melted and the sauce is smooth. Remove from heat.
Step 4: Poke and Pour
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about 1 inch apart.
- Slowly pour the warm praline sauce over the entire cake, ensuring it seeps into the holes. Use a spatula to spread the sauce evenly, if needed.
Step 5: Cool and Serve
- Allow the cake to cool completely, then cover and refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle additional chopped pecans on top, if desired.
Notes
- Let the Sauce Soak In: Allow the cake to sit for a few minutes after pouring the sauce to ensure it absorbs fully into the poked holes.
- Customize the Nuts: Swap pecans for walnuts or almonds for a twist.
- Make Ahead: This cake tastes even better the next day, making it an ideal dessert to prepare in advance.
- Add a Whipped Topping: A dollop of whipped cream or a drizzle of caramel sauce adds an extra layer of indulgence.
