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Poke cakes have gained immense popularity in recent years, and for good reason. These delightful desserts not only look appealing but also offer a unique way to infuse flavors into a cake. With their moist texture and rich taste, poke cakes have become a favorite for many home bakers and dessert lovers alike. One standout variation is the Butter Pecan Praline Poke Cake, a decadent dessert that combines the rich flavors of butter, sweet caramel, and crunchy pecans. This cake is perfect for those who crave indulgence—a rich butter cake that is soaked with sweetened condensed milk and topped with a luscious praline topping.

Butter Pecan Praline Poke Cake

Indulge in the heavenly flavors of Butter Pecan Praline Poke Cake! This moist and rich dessert is a delightful combination of buttery cake soaked in sweetened condensed milk, topped with a luscious praline made from brown sugar, butter, and crunchy toasted pecans. Perfect for holidays or gatherings, it will impress everyone! Discover the joy of poke cakes with this easy recipe that’s sure to satisfy your sweet tooth. #PokeCake #ButterPecan #DessertRecipe #BakingJoy #SweetTreats
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Ingredients
  

1 box yellow cake mix

1 cup unsalted butter, melted

1 cup water

3 large eggs

1 cup chopped pecans, toasted

1 cup brown sugar, packed

1 cup sweetened condensed milk

1/2 cup caramel sauce, plus extra for drizzling

1 teaspoon vanilla extract

1 cup heavy whipped cream

1/4 cup powdered sugar

1/2 teaspoon ground cinnamon

1/4 cup chopped pecans for garnish

Instructions
 

Prepare the Cake: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, melted butter, water, and eggs. Beat with an electric mixer on medium speed for 2 minutes until well combined. Fold in the toasted pecans.

    Bake the Cake: Pour the cake batter into a greased 9x13-inch baking pan. Bake according to package instructions or until a toothpick comes out clean, about 25-30 minutes. Allow the cake to cool in the pan for about 10 minutes.

      Poke the Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface of the cake (about 20 holes).

        Create the Praline Topping: In a saucepan over medium heat, combine the brown sugar, sweetened condensed milk, caramel sauce, and vanilla extract. Stir continuously until the mixture is smooth and slightly thickened (about 5 minutes). Remove from heat and stir in the remaining chopped pecans.

          Soak the Cake: Pour the praline topping evenly over the warm poke cake, ensuring the mixture seeps into the holes. Allow it to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld.

            Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and ground cinnamon until stiff peaks form.

              Assemble and Serve: Once chilled, spread the whipped cream over the top of the cake. Drizzle with extra caramel sauce and sprinkle with the reserved chopped pecans. Slice and enjoy this decadent dessert!

                Prep Time: 25 minutes | Total Time: 3 hours (including cooling) | Servings: 12