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Poke cakes are a unique dessert that has gained popularity for their moistness and flavor-enhancing capabilities. Originating in the United States, the term "poke cake" refers to cakes that are deliberately poked with holes after baking, allowing various liquids to be poured over them. This method not only infuses the cake with additional flavors but also keeps it incredibly moist.

Butter Pecan Praline Poke Cake

Indulge in a fun twist on dessert with Butter Pecan Praline Poke Cake! This moist butter cake is infused with a sweet, flavorful praline topping and topped with creamy frosting, making it a true crowd-pleaser. It's perfect for gatherings, potlucks, or any celebration. Ready to impress your guests? Explore the simple steps to create this delectable cake and savor the delightful contrast of textures and flavors. #PokeCake #Dessert #ButterPecan #Praline #Baking #CakeRecipes #YummyTreats
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Ingredients
  

For the Cake:

1 box butter cake mix

1 cup buttermilk (replace the water called for on the box)

1/2 cup vegetable oil

3 large eggs

1 tsp vanilla extract

For the Pecan Praline Topping:

1 cup brown sugar

1/2 cup unsalted butter

1/4 cup heavy cream

1 tsp vanilla extract

1 cup chopped pecans

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp milk

1 tsp vanilla extract

Instructions
 

Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a large bowl, combine the butter cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and pour into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

    Poke the Cake: Once baked, remove the cake from the oven and allow it to cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.

      Prepare the Praline Topping: In a saucepan over medium heat, melt the brown sugar and unsalted butter together, stirring constantly until melted and combined. Gradually whisk in the heavy cream and bring to a gentle boil for about 1 minute. Remove from heat and stir in the vanilla extract and chopped pecans.

        Soak the Cake: Pour the pecan praline topping evenly over the cake while it’s still warm, making sure to fill the holes with the syrup to allow the cake to soak it up. Let the cake cool to room temperature.

          Make the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy. Gradually add in the powdered sugar, milk, and vanilla extract, mixing until smooth and fluffy.

            Frost the Cake: Once the cake is completely cooled and has absorbed the praline topping, spread the cream cheese frosting evenly over the top.

              Chill and Serve: Refrigerate the cake for at least 1 hour to let it set. Slice into squares and serve chilled or at room temperature.

                Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12