There’s a comfort food memory that always brings a smile to my face. I remember my neighbor, Mrs. Henderson, a sweet lady who could bake like nobody’s business.
Every summer, for our block party, she’d bring her famous dessert. One year, she presented this incredible creation, moist and bursting with flavor. I took one bite, and that was it – I was hooked.
She called it her “secret weapon.” Fast forward a few years, and after much coaxing, she finally shared the recipe. It was the Butter Pecan Praline Poke Cake, a true masterpiece that combined rich butter, crunchy pecans, and sweet praline in a way I hadn’t experienced before. This isn’t just a cake; it’s a celebration of flavors and textures, a dessert that always makes an impression.
It’s simple to make, yet tastes incredibly gourmet. Now, I’m thrilled to share my version of this beloved Butter Pecan Praline Poke Cake with you, so you can create your own delicious memories. This is more than a recipe; it’s a legacy of warmth and indulgence.
Why You’ll Love This Recipe
You are going to absolutely adore this Butter Pecan Praline Poke Cake! First off, it offers an incredible flavor profile that perfectly balances nutty, buttery, and sweet notes. The cake itself stays wonderfully moist, thanks to the signature “poke” method which allows a luscious mixture to seep into every crevice.
This ensures each bite of your Butter Pecan Praline Poke Cake is saturated with decadent goodness. Furthermore, this recipe is surprisingly easy to follow, making it accessible for bakers of all skill levels. You start with a simple cake mix, so much of the hard work is already done for you.
The homemade praline topping truly elevates this dessert, adding a professional touch without demanding complex techniques. It’s also an absolute showstopper for any gathering, whether it’s a casual family dinner or a festive holiday celebration. People always rave about this Butter Pecan Praline Poke Cake.
The combination of textures – soft cake, gooey filling, and crunchy praline – creates an unforgettable experience. So, prepare for compliments and requests for the recipe! This Butter Pecan Praline Poke Cake will become a staple in your dessert rotation.
Ingredients You’ll Need
Gathering your ingredients for this delightful Butter Pecan Praline Poke Cake is straightforward. Each component plays a vital role in creating its irresistible taste and texture.
For the Cake:
* 1 (15.25 ounce) box butter golden or yellow cake mix
* 1 (3.4 ounce) box instant vanilla or butterscotch pudding mix
* 4 large eggs
* 1 cup whole milk
* 1/2 cup vegetable oil
For the Poke Filling:
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup caramel sauce (store-bought or homemade)
For the Praline Topping:
* 1/2 cup unsalted butter
* 1 cup packed light brown sugar
* 1/2 cup heavy cream
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 1/2 cups chopped pecans, lightly toasted
For the Whipped Topping:
* 2 cups heavy cream, very cold
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
Step-by-Step Instructions
Creating this delicious Butter Pecan Praline Poke Cake is a rewarding process. Follow these steps carefully, and you’ll achieve a moist, flavorful dessert every time.
Step 1: Prepare and Bake the Cake
First, preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the cake mix, instant pudding mix, eggs, whole milk, and vegetable oil.
Beat with an electric mixer on medium speed for 2 minutes, ensuring the batter is smooth. Pour the batter evenly into your prepared pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
Step 2: Poke the Cake
While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake. Make sure these holes go about halfway to two-thirds of the way down into the cake, creating wells for the delicious filling. Aim for holes about an inch apart.
Step 3: Make and Add the Poke Filling
In a small bowl, whisk together the sweetened condensed milk and caramel sauce until thoroughly combined. This mixture forms the luscious poke filling for your Butter Pecan Praline Poke Cake. Slowly and evenly pour this mixture over the warm, poked cake, ensuring it seeps into all the holes.
Spread any excess evenly over the top surface. Place the cake in the refrigerator for at least 1 hour to allow the filling to absorb completely and the cake to cool down.
Step 4: Prepare the Praline Topping
While the cake chills, prepare the irresistible praline topping. In a medium saucepan, melt the unsalted butter over medium heat. Stir in the light brown sugar and heavy cream.
Bring the mixture to a gentle boil, stirring constantly. Reduce the heat to low and simmer for 3-5 minutes, continuing to stir, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in the vanilla extract and salt.
Finally, fold in the toasted chopped pecans. Allow the praline topping to cool slightly, but not completely, as it needs to be pourable.
Step 5: Make the Whipped Topping
In a large, very cold mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or you’ll get butter!
Step 6: Assemble and Chill the Butter Pecan Praline Poke Cake
Once the cake is thoroughly chilled and the praline topping has cooled slightly, spread the praline topping evenly over the top of the cake. Next, carefully spread the whipped topping over the praline layer. You can create decorative swirls with the back of a spoon if desired.
Return the assembled Butter Pecan Praline Poke Cake to the refrigerator for at least another 2 hours, or ideally overnight, to allow all the flavors to meld and the cake to set completely. This chilling time is crucial for the best texture and taste of your Butter Pecan Praline Poke Cake.
Step 7: Serve and Enjoy!
Slice your magnificent Butter Pecan Praline Poke Cake into servings and enjoy! Each bite delivers that perfect combination of moist cake, gooey filling, and crunchy praline.
Pro Tips for Success
Achieving the perfect Butter Pecan Praline Poke Cake relies on a few key techniques. These pro tips will help ensure your cake turns out moist, flavorful, and absolutely irresistible.
Don’t Overmix the Cake Batter: Overmixing develops gluten too much, which can result in a tougher, drier cake. Mix just until the ingredients are combined and no dry streaks remain. This keeps your Butter Pecan Praline Poke Cake wonderfully tender.
Poke Holes While Warm: Poking the holes while the cake is still warm is crucial. The warmth helps the cake absorb the filling more effectively, ensuring that luscious caramel-condensed milk mixture really saturates every part of your Butter Pecan Praline Poke Cake.
Use the Right Tool for Poking: A wooden spoon handle or a large, sturdy fork works best for creating substantial holes. You want holes that are wide enough for the filling to seep into easily, but not so big that they tear the cake apart. This is key to the “poke” in Butter Pecan Praline Poke Cake.
Chill Thoroughly: Do not skip the chilling steps! The first chill allows the poke filling to fully absorb and set within the cake. The second, longer chill after assembly allows all the layers – cake, praline, and whipped topping – to firm up, and more importantly, for the flavors of the Butter Pecan Praline Poke Cake to meld beautifully. A well-chilled cake is easier to slice and tastes much better.
Toast Your Pecans: Toasting the pecans before adding them to the praline topping significantly enhances their flavor. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Watch them carefully to prevent burning. This simple step elevates the “butter pecan” aspect of your Butter Pecan Praline Poke Cake.
Monitor the Praline Topping: When making the praline, keep a close eye on it. Cook it just until it thickens slightly and coats the back of a spoon. Overcooking can make it too hard once it cools, while undercooking can leave it too runny. The ideal praline for this Butter Pecan Praline Poke Cake should be thick enough to hold its shape but still slightly soft.
Use Cold Heavy Cream for Whipping: Ensure your heavy cream is very cold when making the whipped topping. Chilled cream whips up faster and holds its shape better. For an extra boost, chill your mixing bowl and whisk attachment for 10-15 minutes before whipping. This ensures a light, fluffy topping for your Butter Pecan Praline Poke Cake.
Don’t Overbeat Whipped Cream: Stop whipping as soon as stiff peaks form. Overbeating will turn your cream into butter, which is not what you want for this delicate topping on your Butter Pecan Praline Poke Cake.
Following these tips will help you create a truly spectacular Butter Pecan Praline Poke Cake that everyone will remember.
Achieving the perfect Butter Pecan Praline Poke Cake relies on a few key techniques. For those looking to spice things up, try our Spicy Sweet Chicken Diablo that complements the sweet richness of your dessert.
Storage & Reheating Tips
Proper storage ensures your delicious Butter Pecan Praline Poke Cake remains fresh and delightful for as long as possible. Given its moist nature and creamy toppings, refrigeration is essential.
Storing the Butter Pecan Praline Poke Cake:
Always store your Butter Pecan Praline Poke Cake in an airtight container in the refrigerator. This protects it from absorbing other food odors and prevents the cake from drying out. A large cake carrier works wonderfully, or you can cover the baking dish tightly with plastic wrap and then foil.
The cake will stay fresh and delicious for 3-4 days in the refrigerator. The flavors of the Butter Pecan Praline Poke Cake actually deepen and meld even more on the second day, making leftovers a real treat.
Freezing the Butter Pecan Praline Poke Cake:
You can freeze this Butter Pecan Praline Poke Cake, but with a small modification. For best results, freeze the cake *before* adding the whipped topping.
1. Prepare for Freezing: After the cake has been poked, filled, and topped with the praline layer, ensure it’s thoroughly chilled and firm.
2. Wrap Tightly: Wrap the entire cake (in its pan) tightly with several layers of plastic wrap, then an additional layer of aluminum foil.
This prevents freezer burn and protects the integrity of your Butter Pecan Praline Poke Cake.
3. Freeze: Store the wrapped cake in the freezer for up to 1-2 months.
4. Thawing: When you’re ready to enjoy, transfer the frozen Butter Pecan Praline Poke Cake to the refrigerator and let it thaw overnight.
5. Add Topping: Once thawed, prepare the fresh whipped topping and spread it over the cake before serving. This method ensures the whipped cream is light and fresh, as whipped cream can sometimes change texture after freezing and thawing.
Reheating Tips:
This Butter Pecan Praline Poke Cake is typically served chilled directly from the refrigerator. It does not require reheating. In fact, reheating would likely melt the whipped topping and alter the cake’s delicate texture. Simply take it out of the fridge a few minutes before serving to allow the chill to slightly mellow, enhancing its flavors.
What to Serve With This Recipe
The Butter Pecan Praline Poke Cake is a decadent dessert that can stand proudly on its own, but certain accompaniments can enhance the experience even further. Think about contrasting temperatures, textures, or flavors to complement its richness.
Coffee or Tea: A steaming cup of coffee or a robust black tea makes an excellent partner for this rich Butter Pecan Praline Poke Cake. The slight bitterness of the coffee or tea cuts through the sweetness, cleansing the palate and allowing you to appreciate each bite even more. An iced coffee or a sweet tea would also be refreshing choices.
Vanilla Ice Cream: A scoop of high-quality vanilla bean ice cream is a classic pairing. The cold, creamy ice cream provides a delightful temperature contrast to the moist cake and adds another layer of vanilla flavor that harmonizes beautifully with the butter pecan and praline. A drizzle of extra caramel sauce over the ice cream would make it even more indulgent.
Fresh Berries or Fruit Salad: To lighten the richness of the Butter Pecan Praline Poke Cake, serve it alongside a simple bowl of fresh berries (strawberries, raspberries, blueberries) or a light fruit salad. The tartness and freshness of the fruit offer a lovely counterbalance, providing a refreshing counterpoint to the sweet praline and creamy whipped topping.
A Glass of Milk: For a simpler, more nostalgic pairing, a cold glass of milk can be surprisingly satisfying. It’s a comforting match that complements the home-baked feel of the Butter Pecan Praline Poke Cake.
After a Hearty Meal: This Butter Pecan Praline Poke Cake serves as a perfect grand finale to a comforting, hearty meal. Think about serving it after a roast chicken, a tender pot roast, or a flavorful lasagna. The substantial nature of the cake makes it an ideal dessert to follow a satisfying dinner, leaving everyone completely content.
Ultimately, the Butter Pecan Praline Poke Cake is a crowd-pleaser that fits into many different dining scenarios. Whether you serve it simply or with an accompaniment, its flavors will undoubtedly shine.
The Butter Pecan Praline Poke Cake is a decadent dessert that can stand proudly on its own, but certain accompaniments can enhance the experience even further. Pair it with our zesty Crab Rangoon Pinwheels for a delightful contrast to its sweetness.
FAQs
Can I make this Butter Pecan Praline Poke Cake ahead of time?
Absolutely! In fact, this Butter Pecan Praline Poke Cake benefits greatly from being made ahead. The flavors have more time to meld and the cake becomes even more moist as it sits.
You can prepare the entire cake, including all toppings, up to 24 hours in advance. Just ensure you keep it covered tightly in the refrigerator.
Why is it called a “poke cake”?
The name “poke cake” comes from the method of poking holes into the freshly baked cake. These holes are then filled with a liquid mixture (in this case, sweetened condensed milk and caramel), allowing the filling to soak deep into the cake, creating incredible moisture and flavor throughout your Butter Pecan Praline Poke Cake.
Can I use a different type of nut instead of pecans in the Praline Poke Cake?
Yes, you certainly can! While pecans are traditional for a “butter pecan” recipe, walnuts or even a mix of pecans and walnuts would work wonderfully in the praline topping. You could also experiment with chopped almonds or hazelnuts for a different flavor profile in your Butter Pecan Praline Poke Cake.
How do I know when the praline topping is done cooking?
The praline topping is done when it thickens slightly and coats the back of a spoon. It will still be somewhat fluid when warm but will firm up as it cools. Avoid overcooking, as it can become too hard.
A good visual cue is when it reaches a light caramel color and starts to pull away from the sides of the pan when stirred. This creates the perfect texture for your Butter Pecan Praline Poke Cake.
Is this Butter Pecan Praline Poke Cake suitable for a large gathering?
Absolutely! This Butter Pecan Praline Poke Cake is a fantastic dessert for large gatherings. It’s baked in a 9×13 inch pan, yielding generous portions, and its decadent flavors make it universally appealing.
Plus, its ability to be made ahead of time makes it a convenient option for entertaining. It’s always a huge hit!
What makes this a “Butter Pecan Praline Poke Cake”?
This dessert earns its name from the combination of its key elements: the “butter pecan” flavor comes from the butter golden cake and the abundance of pecans in the praline topping. “Praline” refers to the cooked sugar, butter, and nut mixture that forms a delicious layer. “Poke cake” describes the technique of poking holes in the cake to infuse it with a sweet, moist filling. Together, these elements create the unique and irresistible Butter Pecan Praline Poke Cake.
Butter Pecan Praline Poke Cake is a delightful dessert that combines the rich, buttery flavor of pecans with the sweetness of praline. Its unique ‘poke’ method allows for an infusion of flavor, making it a memorable treat for any occasion; learn more about this delicious cake in this cake overview.
Nutrition Information (per serving)
Please note: This is an estimated nutritional breakdown for one serving of Butter Pecan Praline Poke Cake, based on a cake cut into 12 servings. Actual values may vary depending on specific brands, ingredient choices, and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Cholesterol | 100 mg |
| Sodium | 450 mg |
| Total Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Total Sugars | 40 g |
| Protein | 6 g |
Butter Pecan Praline Poke Cake
- Total Time: 2 hours 5 mins
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Butter Pecan Praline Poke Cake is a moist and flavorful dessert that combines a rich butter cake with sweet caramel and crunchy pecans, topped with creamy whipped topping. It’s perfect for any gathering and creates lasting memories.
Ingredients
1 box 15.25 ounce Butter Golden or Yellow Cake Mix
1 box 3.4 ounce Instant Vanilla or Butterscotch Pudding Mix
4 large Eggs
1 cup Whole Milk
1/2 cup Vegetable Oil
1 can 14 ounce Sweetened Condensed Milk
1/2 cup Caramel Sauce
1/2 cup Unsalted Butter
1 cup Packed Light Brown Sugar
1/2 cup Heavy Cream
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
1 1/2 cups Chopped Pecans, lightly toasted
2 cups Heavy Cream, very cold
1/2 cup Powdered Sugar
1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the cake mix, instant pudding mix, eggs, whole milk, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes. Pour the batter into your prepared pan. Bake for 30-35 minutes. Let it cool in the pan for 10-15 minutes
- While the cake is warm, poke holes all over the top of the cake with a wooden spoon handle or fork
- In a small bowl, whisk together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the warm, poked cake, and let it cool in the refrigerator for at least 1 hour
- Melt the unsalted butter in a saucepan, stir in the light brown sugar and heavy cream. Bring to a gentle boil and simmer for 3-5 minutes. Add vanilla and salt, then fold in the toasted pecans
- In a large mixing bowl, beat the very cold heavy cream with powdered sugar and vanilla extract until stiff peaks form
- Spread the praline topping over the cake, then carefully spread the whipped topping over the praline layer. Chill for at least 2 hours or overnight
- Slice and enjoy!
Notes
Store in an airtight container in the refrigerator for up to 4 days.
Best served chilled.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 40 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg