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Indulgent Butter Pecan Praline Poke Cake

Indulgent Butter Pecan Praline Poke Cake for Sweet Nostalgia

This Indulgent Butter Pecan Praline Poke Cake brings back sweet nostalgia with its buttery, rich flavor and fluffy texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix the sweet, buttery foundation you need for a richly flavored base.
  • 1 can Sweetened Condensed Milk ensures the cake absorbs moisture for that poked perfection.
For the Praline Sauce
  • 1/2 cup Unsalted Butter adds a creamy depth to the praline sauce.
  • 1 cup Brown Sugar provides that delightful caramel essence.
  • 1/2 cup Heavy Cream lends a silky consistency to your sauce.
For the Topping
  • 1 cup Heavy Whipping Cream gives the cake a light and fluffy finish.
  • 1/4 cup Powdered Sugar sweetens and stabilizes the whipped cream.
  • 1 teaspoon Vanilla Extract adds aromatic notes to the cream.
  • 1/2 cup Toasted Pecans enhances flavor and provides a wonderful crunchy texture.

Equipment

  • 9x13-inch cake pan
  • mixing bowl
  • whisk
  • hand mixer
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch cake pan with non-stick cooking spray.
  2. Combine the Butter Pecan cake mix with ingredients specified on the package in a large mixing bowl, then pour the batter into the prepared pan and bake for about 30 minutes.
  3. Allow the cake to cool for 10 minutes, then poke holes throughout the cake spaced about an inch apart.
  4. Pour the sweetened condensed milk over the warm cake, allowing it to soak into the holes.
  5. Melt the unsalted butter in a medium saucepan over medium heat, then whisk in the brown sugar and heavy cream, and simmer for 3-5 minutes.
  6. Drizzle half the warm praline sauce over the cooled cake, focusing on the holes to infuse flavor.
  7. In a separate mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract to stiff peaks.
  8. Spread the whipped cream over the cake, drizzle with the remaining praline sauce, and sprinkle toasted pecans on top.
  9. Cover the cake with plastic wrap and chill it in the refrigerator for at least 2 hours.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure the cake is warm when poking holes. Avoid overmixing for a light texture. Let the cake cool completely before adding the whipped cream.

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