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Butter Pecan Praline Poke Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Butter Pecan Praline Poke Cake is a luscious dessert combining the rich flavors of butter pecan cake with a decadent praline topping. Moist and tender, the cake is baked, then poked to soak up sweetened condensed milk, and finished with a warm buttery praline sauce studded with chopped pecans. Perfect for special occasions or any time you crave a comforting Southern-inspired treat.

Ingredients

Scale

Cake

  • 1 box butter pecan cake mix (15.25 oz)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup whole milk

Soaking and Praline Topping

  • 1 can sweetened condensed milk (14 oz)
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Mix the cake batter: In a large bowl, combine the butter pecan cake mix, eggs, vegetable oil, and whole milk. Mix thoroughly until the batter is smooth and well incorporated.
  3. Bake the cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
  4. Cool and poke holes: Allow the cake to cool for 10 minutes. Then, using the handle of a wooden spoon, evenly poke holes all over the surface of the cake to allow the milk to seep in.
  5. Soak the cake: Slowly pour the sweetened condensed milk over the warm cake, ensuring it seeps into all the holes for maximum moisture and sweetness.
  6. Prepare praline topping: In a saucepan over medium heat, melt the unsalted butter. Stir in the light brown sugar and heavy cream, then simmer the mixture for 3 to 4 minutes until it slightly thickens.
  7. Add final ingredients to topping: Remove the saucepan from heat and stir in the vanilla extract and chopped pecans, combining well.
  8. Top the cake: Pour the warm praline mixture evenly over the soaked cake, covering it completely.
  9. Cool and serve: Allow the cake to cool completely to let the topping set before slicing into 12 even squares and serving.

Notes

  • Use a wooden spoon handle or a similar tool to poke holes evenly across the cake to ensure it absorbs the condensed milk well.
  • The praline topping is best poured warm for easier spreading and better absorption.
  • For extra flavor, consider lightly toasting the chopped pecans before adding them to the praline mixture.
  • Make sure the cake is still warm when pouring the sweetened condensed milk for better absorption; too cold and it will not soak in effectively.
  • This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving.

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