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Butter Pecan Praline Poke Cake Recipe

BySoha

Few desserts capture the charm of Southern baking like butter pecan praline poke cake. This moist, indulgent cake is infused with buttery caramel notes, rich pecans, and a luscious praline sauce that seeps into every bite. It’s elegant enough for special occasions yet simple enough to prepare in your own kitchen, a true crowd-pleaser for gatherings, celebrations, and any moment that deserves something extraordinary.

butter pecan cake

Ingredients List

  • 1 butter pecan cake mix (15.25 oz)
  • 3 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup whole milk or buttermilk
  • 1 cup chopped pecans, toasted
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • ½ cup unsalted butter (for praline sauce)
  • ½ teaspoon vanilla extract
  • Pinch of sea salt
  • Whipped cream or vanilla ice cream (optional, for serving)

Step-by-Step Instructions

Step 1: Bake the cake

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a bowl, combine cake mix, eggs, melted butter, and milk. Beat until smooth. Fold in half the toasted pecans. Pour into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.

Step 2: Prepare the praline sauce

While the cake bakes, combine brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Bring to a gentle simmer for 3–4 minutes. Remove from heat, stir in vanilla and a pinch of salt.

Step 3: Poke and pour

When the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface. Slowly pour the warm praline sauce over the cake, allowing it to seep into the holes.

Step 4: Garnish

Sprinkle the remaining toasted pecans evenly over the top. Let the cake cool slightly to allow the sauce to settle.

Step 5: Serve

Slice and serve warm or at room temperature. Top with whipped cream or a scoop of vanilla ice cream for a decadent finish.

Cook Time

  • Prep Time: 15 minutes
  • Bake Time: 30 minutes
  • Total Time: 45 minutes

Servings

  • Makes about 12 servings

Nutritional Information (approx. per serving)

  • Calories: 420 kcal
  • Protein: 4 g
  • Carbohydrates: 48 g
  • Fat: 23 g
  • Fiber: 1 g
  • Sugar: 34 g
  • Sodium: 310 mg

Storage Instructions

Cover and refrigerate leftovers for up to 4 days. Bring to room temperature or warm slightly before serving for the best texture. This cake also freezes well, wrap tightly and freeze for up to one month, then thaw overnight in the refrigerator.

Suggestions

  • For an extra flavor boost, add a splash of bourbon or dark rum to the praline sauce.
  • Swap half the milk for sour cream for an even richer crumb.
  • Turn this into cupcakes by baking in lined muffin tins and drizzling each with praline sauce.

Seasonal Relevance

  • Fall: The buttery pecan and caramelized praline flavors make this an ideal dessert for Thanksgiving or cozy autumn dinners.
  • Winter: Perfect for Christmas gatherings and New Year’s celebrations, festive, rich, and comforting.
  • Spring/Summer: Serve chilled with a dollop of whipped cream for a refreshing twist on a classic Southern dessert.

Conclusion

Butter pecan praline poke cake is more than dessert, it’s a celebration of texture, flavor, and Southern charm in every slice. Simple ingredients transform into something luxurious, offering both comfort and elegance for any occasion. Whether you serve it warm with ice cream or chilled for a sweet finish to a special meal, this cake will leave a lasting impression.

Butter Pecan Praline Poke Cake Recipe
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Butter Pecan Praline Poke Cake Recipe

Recipe by Soha
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

420

kcal
Total time

45

minutes

A moist butter pecan cake infused with a buttery praline sauce, studded with toasted pecans, and finished with irresistible Southern charm. This cake is perfect for gatherings, holidays, or whenever you want a dessert that feels both comforting and indulgent.

Ingredients

  • 1 butter pecan cake mix (15.25 oz)

  • 3 large eggs

  • ½ cup unsalted butter, melted

  • 1 cup whole milk or buttermilk

  • 1 cup chopped pecans, toasted

  • 1 cup packed light brown sugar

  • ½ cup heavy cream

  • ½ cup unsalted butter (for praline sauce)

  • ½ teaspoon vanilla extract

  • Pinch of sea salt

  • Whipped cream or vanilla ice cream (optional, for serving)

Directions

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
  • In a bowl, combine cake mix, eggs, melted butter, and milk. Beat until smooth. Fold in half of the pecans.
  • Pour batter into prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  • While cake bakes, make the praline sauce: In a saucepan, combine brown sugar, heavy cream, and butter. Stir over medium heat until butter melts and sugar dissolves. Simmer gently for 3–4 minutes. Remove from heat, stir in vanilla and salt.
  • While the cake is still warm, poke holes across the surface with the handle of a wooden spoon. Pour the warm praline sauce over the cake, letting it seep into the holes.
  • Sprinkle the remaining pecans over the top. Let cool slightly.
  • Slice and serve warm or at room temperature. Add whipped cream or vanilla ice cream if desired.

Recipe Video

Notes

  • For a richer crumb, replace half the milk with sour cream.
  • The praline sauce can be made ahead and gently reheated before use.
  • Freezes well: wrap tightly and freeze for up to 1 month; thaw overnight before serving.

FAQs

Can I use a homemade butter pecan cake base instead of a mix?
Absolutely. A scratch-made butter pecan cake will elevate the flavor even further. Just ensure it’s moist and sturdy enough to hold the praline sauce.

Can I make the praline sauce ahead of time?
Yes. The sauce can be made a day ahead and gently reheated before pouring over the cake. Avoid boiling after reheating to maintain a smooth texture.

Can I make this cake nut-free?
Yes. While pecans define the traditional flavor, you can omit them entirely or substitute with toasted coconut for a different, allergy-friendly texture.

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