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Delicious Butter Pecan Praline Poke Cake Recipe

Butter Pecan Praline Poke Cake

There's something undeniably special about a poke cake. Maybe it's the way the rich flavors seep into every bite, or how it reminds us of family gatherings and celebrations. Whatever it is, this Butter Pecan Praline Poke Cake is sure to bring back those warm, nostalgic feelings. Best of all, it's incredibly easy to make and perfect for any occasion!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
For the Pecan Praline Topping
  • 1 cup light brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
For the Whipped Topping
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract for topping

Equipment

  • Large Mixing Bowl
  • 9×13 inch baking pan
  • Saucepan
  • Mixer

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until smooth. Pour the batter into a greased 9x13 inch baking pan. Bake according to package instructions, usually around 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let it cool for about 10 minutes.
  2. Step 2: Using the end of a wooden spoon or a skewer, poke holes all over the top of the cake while it is still warm.
  3. Step 3: In a saucepan over medium heat, combine the brown sugar, unsalted butter, and heavy cream. Stir until the mixture is smooth and starts to boil. Allow it to boil for about 2 minutes, then remove from heat. Stir in the chopped pecans and vanilla extract. Pour the warm pecan praline mixture over the holes in the cake, making sure it seeps into the holes.
  4. Step 4: In a mixing bowl, whip the heavy whipping cream until it starts to thicken. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
  5. Step 5: Once the cake has cooled completely, spread the whipped topping over the top. Optionally, sprinkle additional chopped pecans on top for garnish.
  6. Step 6: Slice and serve the Butter Pecan Praline Poke Cake chilled or at room temperature. Enjoy!

Notes

This cake can be stored in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap to keep it fresh. It can also be frozen for up to a month; just remember to thaw it in the fridge overnight before serving.