Why You’ll Love This Recipe
This cake offers a perfect combination of textures and flavors: the moist butter pecan cake base, the creamy sweetened condensed milk filling, the rich praline sauce, and the fluffy whipped cream topping. The toasted pecans add a crunchy, nutty contrast that elevates each bite. Whether you’re making it for a holiday, family gathering, or just because, this cake is sure to impress.
Ingredients
For the Cake:
- 1 box butter pecan cake mix (plus ingredients needed on the box)
- 1 can sweetened condensed milk
- 1 jar caramel sauce
- 1 cup chopped pecans, toasted
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Praline Sauce:
- ½ cup butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 cup chopped pecans
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
- Bake the butter pecan cake according to the package instructions. Once done, remove from the oven and let it cool slightly.
- While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake.
- Pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar dissolves. Let the mixture simmer for 3-5 minutes, then stir in the chopped pecans. Remove from heat.
- Pour half of the praline sauce over the cake, spreading it evenly so it fills the holes.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Spread the whipped cream over the cooled cake. Drizzle the remaining praline sauce on top and sprinkle with toasted pecans.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld. Enjoy each delicious bite of this indulgent cake!
Servings and Timing
- Servings: 12-16
- Prep time: 30 minutes
- Cook time: 35 minutes
- Chill time: 2 hours
- Total time: 3 hours 5 minutes
Variations
- Chocolate Drizzle: For an extra indulgent twist, drizzle some melted chocolate on top of the whipped cream.
- Toffee or Caramel Candies: You can sprinkle some chopped toffee or caramel candies on top to add a chewy texture and extra sweetness.
- Nut-Free: If you prefer a nut-free version, you can skip the pecans and top the cake with crushed graham crackers or even chocolate shavings for added texture.
Storage/Reheating
- Storage: Store any leftover cake in the refrigerator for up to 3 days. Cover it well to prevent it from drying out.
- Reheating: The cake can be served chilled or at room temperature. If you prefer to warm it slightly, you can microwave individual slices for about 10-15 seconds.
FAQs
Can I make this cake ahead of time?
Yes! You can prepare the cake and praline sauce a day in advance. Just store the cake in the fridge and add the whipped cream topping before serving.
Can I use store-bought whipped cream?
Absolutely! If you’re short on time, store-bought whipped cream is a convenient substitute.
How do I toast pecans?
Toast pecans by spreading them in a single layer on a baking sheet and baking at 350°F (175°C) for 5-7 minutes until fragrant.
Can I freeze the cake?
Yes, you can freeze the cake (without the whipped cream) for up to 3 months. Thaw in the fridge overnight and add the topping before serving.
What other toppings can I add?
You can add chocolate drizzle, caramel candies, or even chopped toffee for extra sweetness.
How long should I refrigerate the cake before serving?
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set properly.
Can I use a different type of cake mix?
While the butter pecan cake mix works best for this recipe, you can substitute with yellow cake mix or even vanilla cake mix if preferred.
Is this cake gluten-free?
Unfortunately, this recipe is not gluten-free as it uses a regular butter pecan cake mix. You could try using a gluten-free cake mix if needed.
How can I make the praline sauce thicker?
If you want a thicker praline sauce, let it simmer for a few extra minutes until it reduces to your desired consistency.
Can I make the cake in a different-sized pan?
You can use a 9×9-inch square pan or a round cake pan. Adjust the baking time if you use a different pan size.
Conclusion
The Butter Pecan Praline Poke Cake is a heavenly dessert that combines rich, buttery flavors with a creamy topping and the perfect crunch of toasted pecans. Whether you’re serving it at a special occasion or just want to treat yourself, this cake is guaranteed to be a hit!
Butter Pecan Praline Poke Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 5 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Butter Pecan Praline Poke Cake is an indulgent dessert filled with a rich praline sauce, topped with fluffy homemade whipped cream, and sprinkled with buttery pecans. Perfect for any occasion, this decadent cake is a crowd-pleaser that’s guaranteed to satisfy your sweet cravings.
Ingredients
1 box butter pecan cake mix (plus ingredients needed on the box)
1 can sweetened condensed milk
1 jar caramel sauce
1 cup chopped pecans, toasted
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
For the Praline Sauce:
½ cup butter
1 cup brown sugar
¼ cup heavy cream
1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
- Bake the butter pecan cake according to the package instructions. Once done, remove from the oven and let it cool slightly.
- While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake.
- Pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar dissolves. Let the mixture simmer for 3-5 minutes, then stir in the chopped pecans. Remove from heat.
- Pour half of the praline sauce over the cake, spreading it evenly so it fills the holes.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Spread the whipped cream over the cooled cake. Drizzle the remaining praline sauce on top and sprinkle with toasted pecans.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld. Enjoy each delicious bite of this indulgent cake!
Notes
You can make the cake and praline sauce a day ahead. Just add the whipped cream topping before serving.
For a nut-free version, skip the pecans and try crushed graham crackers or chocolate shavings for texture.
For a richer twist, drizzle some melted chocolate on top of the whipped cream.
This cake can be frozen without the whipped cream for up to 3 months.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
