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Butter Pecan Praline Poke Cake

Delicious Butter Pecan Praline Poke Cake

Indulge in the rich flavors of Butter Pecan Praline Poke Cake, a crowd-pleaser perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix This gives the cake its rich base flavor and fluffy texture.
  • 3 large Eggs Acts as a binder to enhance moisture.
  • 1 cup Water Hydrates the cake mix.
For the Praline Sauce
  • 1 cup Brown Sugar Essential for praline flavor.
  • ½ cup Butter Adds richness to the sauce.
For the Topping
  • 1 cup Heavy Cream Can be substituted with coconut cream.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
For the Garnish
  • ½ cup Chopped Pecans Adds crunch and nutty flavor.

Equipment

  • Mixing bowl
  • 9x13 inch baking pan
  • medium saucepan
  • electric mixer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the Butter Pecan Cake Mix, eggs, and water. Mix until smooth, about 2-3 minutes. Fold in chopped pecans.
  2. Pour the batter into a greased 9x13-inch baking pan. Bake at 350°F for 25-30 minutes until a toothpick comes out clean.
  3. In a medium saucepan, combine brown sugar and butter over medium heat. Stir until melted and bubbling, about 4-5 minutes.
  4. Poke holes in the cake with a skewer after cooling for 10 minutes.
  5. Drizzle the warm praline sauce over the cake, allowing it to absorb.
  6. Whip heavy cream with vanilla until soft peaks form, about 3-5 minutes.
  7. Spread whipped cream over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

Ensure the cake is completely cool before adding whipped cream to maintain layers. Store leftovers covered in the refrigerator for up to 3 days.

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