Butter Pecan Praline Poke Cake Download

Indulge in the decadent delight of Butter Pecan Praline Poke Cake! This easy-to-make dessert features a moist yellow cake infused with rich praline sauce, topped with a creamy frosting and crunchy toasted pecans. Perfect for any occasion, it's a guaranteed crowd-pleaser. Get ready to impress your guests with this deliciously layered treat that’s bursting with flavor. Enjoy every sweet bite! #PokeCake #Dessert #ButterPecan #SweetTreats #BakingIdeas #CakesOfInstagram #HomeBaking

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Ingredients

For the Cake:

1 box of yellow cake mix

3 large eggs

1 cup of water

1/3 cup of vegetable oil

1 cup crushed pecans (toasted for extra flavor)

For the Praline Sauce:

1 cup brown sugar

1/2 cup unsalted butter

1/2 cup heavy cream

1 cup chopped pecans (toasted)

For the Frosting:

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup crushed pecans (for topping)

Instructions

Bake the Cake:

- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

- In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes until well combined.

- Fold in the toasted crushed pecans gently into the batter.

- Pour the batter evenly into the prepared pan and bake according to package instructions, usually about 25-30 minutes, or until a toothpick inserted comes out clean.

Make the Praline Sauce:

- In a medium saucepan over medium heat, combine the brown sugar and butter. Stir until melted and well mixed.

- Gradually whisk in the heavy cream until smooth. Allow to simmer gently for about 5 minutes, stirring frequently until slightly thickened.

- Stir in the chopped pecans and remove the sauce from the heat.

Poke the Cake:

- Once the cake is done baking, remove it from the oven and allow it to cool for about 15 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake (about 1-inch apart).

- Pour the warm praline sauce evenly over the cake, letting it seep into the holes.

Make the Frosting:

- In a mixing bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract. Continue to whip until you achieve stiff peaks.

Assemble the Cake:

- Spread the whipped cream frosting evenly over the top of the cake.

- Sprinkle with crushed pecans for decoration.

Chill and Serve:

- Refrigerate the poke cake for at least 1-2 hours before serving to allow the flavors to meld and the sauce to set in.

Prep Time: 25 mins | Total Time: 1 hr 15 mins | Servings: 12 slices