Go Back
If you’re on the hunt for a dessert that is not only indulgent but also easy to make, then the Butter Pecan Praline Poke Cake is the answer. This delightful cake combines the rich flavors of pecans and caramel with a moist, tender yellow cake, creating a harmonious blend that will satisfy any sweet tooth. Originating from traditional poke cake recipes that have been passed down through generations, this dessert has gained immense popularity for its ability to soak up delicious sauces, resulting in a cake that is bursting with flavor and moisture.

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
Print Recipe Pin Recipe

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