Why Make This Recipe
Pecan Praline Poke Cake is a delicious treat that’s perfect for any occasion. This cake combines moist butter pecan flavor with rich caramel and nutty pecans topped with a creamy frosting. It’s an easy dessert to make and always impresses guests. Whether you’re celebrating a birthday, hosting a gathering, or just want a sweet snack, this poke cake is sure to be a hit!
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
Serve Pecan Praline Poke Cake chilled or at room temperature. You can cut it into squares and place each piece on a plate. For an extra touch, you can add a drizzle of caramel sauce or a sprinkle of extra pecans on top before serving. This cake goes well with a scoop of vanilla ice cream or fresh whipped cream.
How to Store Pecan Praline Poke Cake
Store any leftover Pecan Praline Poke Cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you need to store it for longer, you can also freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil, and it should be good for about 2-3 months.
Tips to Make Pecan Praline Poke Cake
- Make sure to cool the cake completely before poking holes to avoid it breaking apart.
- For a richer flavor, use homemade caramel sauce instead of store-bought.
- Crush the pecans slightly for a finer texture in the cake topping.
- If you prefer, you can swap out the Cool Whip with homemade whipped cream.
Variation
You can change the flavor of this poke cake by using different cake mixes, such as vanilla or chocolate. You can also add chocolate chips to the batter for extra sweetness. Instead of pecans, try walnuts or almonds for a different nutty flavor.
FAQs
1. Can I make this cake ahead of time?
Yes! This cake is great to make a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
2. Can I use a different type of cake mix?
Absolutely! Feel free to swap the butter pecan cake mix for your favorite flavor, like vanilla or chocolate.
3. Is it necessary to refrigerate the cake?
Yes, refrigerating the cake helps the flavors meld together and keeps the whipped topping fresh. It’s best served cold.
Pecan Praline Poke Cake
Ingredients
Cake Ingredients
- 1 box butter pecan cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Filling Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup chopped pecans
Frosting Ingredients
- 1 container (8 oz) Cool Whip, thawed
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
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.
Filling
- 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. 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.