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Butter Pecan Praline Poke Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Butter Pecan Praline Poke Cake is a rich, indulgent dessert featuring a moist butter pecan cake soaked with sweetened condensed milk and caramel topping. Punctuated with a homemade praline sauce made from butter, brown sugar, heavy cream, and chopped pecans, this cake is perfect for gatherings and special occasions, offering a delightful combination of creamy, nutty, and sweet flavors.

Ingredients

Scale

Cake

  • 1 box butter pecan cake mix (plus ingredients listed on the box)

Toppings and Filling

  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel ice cream topping
  • 1 cup chopped pecans
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cake: Preheat your oven and prepare the butter pecan cake mix according to the package instructions. Pour the batter into a 9×13-inch baking dish and bake until a toothpick inserted into the center comes out clean.
  2. Poke the Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake’s surface. These holes will help the toppings soak into the cake, creating a moist texture.
  3. Add Sweetened Condensed Milk: Slowly pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes created in the previous step.
  4. Drizzle Caramel Topping: Next, drizzle the caramel ice cream topping over the cake’s surface so that it settles into the holes and adds extra sweetness and flavor.
  5. Make the Praline Sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, then bring the mixture to a boil. Let it cook for 2 to 3 minutes until it thickens slightly.
  6. Finish the Praline Sauce: Remove the saucepan from heat and stir in the vanilla extract and chopped pecans to complete the praline sauce.
  7. Pour Praline Over Cake: Pour the warm praline sauce evenly over the cake, spreading it to cover the entire surface.
  8. Cool and Serve: Allow the cake to cool completely to set the praline topping before slicing and serving.

Notes

  • You can substitute chopped walnuts or almonds for pecans if preferred.
  • For an extra creamy texture, serve the cake with a scoop of vanilla ice cream.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Ensure the cake is warm when poking holes so the toppings absorb better.

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Find it online: https://safetydangerdefender.com/butter-pecan-praline-poke-cake-recipe/