why make this recipe
Pecan Praline Poke Cake is a dessert that combines the flavors of moist butter pecan cake with a rich and creamy topping. This cake is perfect for any occasion, whether it’s a family gathering, potluck, or a simple treat for yourself. The layers of flavor and texture make it a delightful indulgence that everyone will love. The poke cake technique allows the sweetened condensed milk and caramel sauce to seep into the cake, ensuring each bite is full of flavor. When topped with Cool Whip and praline, this cake truly becomes a showstopper!
how to make Pecan Praline Poke Cake
Ingredients:
- 1 box butter pecan cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup chopped pecans
- 1 (8 oz) container Cool Whip, thawed
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Mix until everything is well blended.
- Pour the batter into the prepared pan and bake according to package directions, usually about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan. Once cooled, use the handle of a wooden spoon to poke holes all over the top of the cake.
- In a medium bowl, mix together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the cake, letting it seep into those holes.
- Sprinkle the chopped pecans over the top of the cake.
- In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until fully combined. Then, gently fold in the Cool Whip and vanilla extract until the frosting is creamy.
- Spread the frosting evenly over the cake.
- In a medium saucepan, combine the chopped pecans, brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly until it starts to bubble and thickens slightly, about 5 minutes. Remove from heat and let cool a little.
- Drizzle the praline topping over the frosted cake.
- Refrigerate the cake for at least 2 hours before serving, so all the flavors can blend beautifully.
how to serve Pecan Praline Poke Cake
Pecan Praline Poke Cake is best served chilled. Cut it into squares and place each piece on a plate. You can add an extra drizzle of caramel sauce on top for more sweetness. This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for a special touch.
how to store Pecan Praline Poke Cake
To store your Pecan Praline Poke Cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3 to 5 days. If you want to keep it longer, you can freeze the cake. Wrap it tightly and place it in the freezer, where it can last for up to 3 months. Just remember to let it thaw in the fridge before serving.
tips to make Pecan Praline Poke Cake
- Make sure to let the cake cool completely before poking holes and adding the sweetened condensed milk mixture. This prevents it from falling apart.
- Use a toothpick or a skewer for even more holes; this helps the flavors soak through better.
- If you prefer a nuttier flavor, toast the pecans before adding them to the cake or topping.
variation
You can swap the butter pecan cake mix with other flavors like yellow cake or chocolate cake for different tastes. Additionally, feel free to use different types of nuts, such as walnuts or hazelnuts, instead of pecans for a unique twist.
FAQs
Q1: Can I make this cake in advance?
Yes, you can make Pecan Praline Poke Cake a day ahead. It actually tastes better when allowed to sit, as the flavors meld together.
Q2: Is there a dairy-free version of this cake?
Yes, you can use a dairy-free cake mix and a dairy-free whipped topping substitute to make it dairy-free.
Q3: How many servings does this cake make?
This recipe typically serves about 12 people, depending on how big you cut the pieces. It’s perfect for sharing!
Pecan Praline Poke Cake
Ingredients
For the Cake
- 1 box butter pecan cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Soaking Mixture
- 1 14 oz can sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup chopped pecans for topping
For the Frosting
- 1 8 oz container Cool Whip, thawed
- 1 8 oz package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Praline Topping
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Mix until everything is well blended.
- Pour the batter into the prepared pan and bake according to package directions, usually about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
Soaking and Topping
- Once cooled, use the handle of a wooden spoon to poke holes all over the top of the cake.
- In a medium bowl, mix together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the cake, letting it seep into those holes.
- Sprinkle the chopped pecans over the top of the cake.
Frosting
- In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until fully combined.
- Gently fold in the Cool Whip and vanilla extract until the frosting is creamy.
- Spread the frosting evenly over the cake.
Praline Topping
- In a medium saucepan, combine the chopped pecans, brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly until it starts to bubble and thickens slightly, about 5 minutes.
- Remove from heat and let cool a little, then drizzle the praline topping over the frosted cake.
Chilling
- Refrigerate the cake for at least 2 hours before serving, so all the flavors can blend beautifully.