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Butter Pecan Praline Poke Cake

Irresistible Butter Pecan Praline Poke Cake Recipe for Sweet Cravings

This Butter Pecan Praline Poke Cake combines buttery pecans with caramel sweetness for an indulgent dessert experience.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 box Butter Pecan Cake Mix Swap for yellow cake mix for a lighter flavor.
  • 3 large Eggs Use flax eggs for a vegan version.
  • 1 cup Water Essential for achieving perfect texture.
  • 1/2 cup Butter Unsalted butter is best for flavor control.
Topping
  • 1 cup Heavy Whipping Cream Opt for coconut cream for a dairy-free alternative.
  • 1/4 cup Powdered Sugar Alternative sweeteners work for a low-sugar option.
Praline Sauce
  • 1 cup Praline Sauce Feel free to use store-bought for convenience.
Garnishing
  • 1/2 cup Pecans Walnuts can be used as a tasty substitute.

Equipment

  • Mixing Bowl
  • Hand Mixer
  • 9x13 inch cake pan
  • small saucepan
  • Electric mixer

Method
 

Cake Preparation
  1. Prepare the cake batter by combining the cake mix, eggs, melted butter, and water in a large mixing bowl. Beat for about 2 minutes until smooth and creamy.
  2. Preheat your oven to 350°F (175°C) and greased the cake pan. Pour in the batter and bake for 25-30 minutes, until a toothpick comes out clean.
  3. Let the cake cool for about 10 minutes, then poke holes in it with a skewer or fork.
  4. Warm the praline sauce in a small saucepan over low heat and pour it over the cooled cake, allowing it to seep into the holes.
  5. Whip the heavy cream with powdered sugar until soft peaks form.
  6. Spread the whipped cream over the top of the cake and sprinkle with additional chopped pecans.
  7. Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure your mixing bowl is chilled for the best whipped cream texture. Store in the fridge for up to 4 days or freeze for up to 3 months.

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