why make this recipe
If you’re seeking a dessert that is deeply satisfying and absolutely delicious, Butter Pecan Praline Poke Cake is the answer. This poke cake is moist, flavorful, and full of nutty goodness. It combines the rich taste of buttery pecans with a creamy filling and a delightful praline topping. Every bite gives you a sweet crunch and a creamy texture that will make you crave more!
how to make Indulgent Butter Pecan Praline Poke Cake
Ingredients:
- 1 box Butter Pecan Cake Mix (Can substitute with a similar cake mix.)
- 3 large Eggs (Can substitute with flax eggs (1 egg = 1 tablespoon ground flaxseed + 2.5 tablespoons water).)
- 1 cup Water (No substitutes recommended.)
- 1/2 cup Vegetable Oil (Melted butter can be used for a richer flavor.)
- 1/2 cup Unsalted Butter (Can substitute with salted butter.)
- 1 cup Brown Sugar (White sugar can be a substitute.)
- 1 cup Chopped Pecans (Almonds can serve as a substitute.)
- 1/2 cup Heavy Cream (Coconut cream is a great dairy-free alternative.)
- 1 can Sweetened Condensed Milk (Evaporated milk mixed with extra sugar can be a substitute.)
- 1 teaspoon Vanilla Extract (Almond extract can be used for a different note.)
- 8 oz Cream Cheese (Mascarpone cheese can provide a lovely alternative.)
- 2 cups Powdered Sugar (Regular granulated sugar can be powdered in a blender if necessary.)
- 1/2 cup Heavy Cream (Milk can be a lighter alternative.)
- 1 teaspoon Vanilla Extract (Substitute with almond extract for variety.)
Directions:
- Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it lightly.
- In a mixing bowl, combine the Butter Pecan Cake Mix, eggs, water, and vegetable oil. Mix according to the package instructions.
- Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the praline sauce. In a medium pan over medium heat, melt the unsalted butter. Stir in the brown sugar and chopped pecans, cooking until the mixture is bubbly.
- Once the cake is baked and slightly cooled, poke holes all over the top with a fork.
- Pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
- In another bowl, beat the cream cheese until smooth. Gradually add heavy cream, powdered sugar, and vanilla extract, mixing until creamy and fluffy.
- Spread this cream cheese mixture over the cake, then drizzle your praline sauce on top.
- Chill in the refrigerator for at least 2 hours to allow the flavors to meld.
how to serve Indulgent Butter Pecan Praline Poke Cake
Serve this delightful poke cake cold or at room temperature. Slice into squares and enjoy it as a delightful dessert at any gathering or celebration. You can also garnish each slice with extra whipped cream or a sprinkle of pecans for an added touch!
how to store Indulgent Butter Pecan Praline Poke Cake
Make sure to store any leftover poke cake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. If you would like to freeze it, wrap it tightly in plastic wrap and then place it into a freezer-safe container. It can last up to 2 months in the freezer.
tips to make Indulgent Butter Pecan Praline Poke Cake
- Make sure to poke the holes deep enough for the condensed milk to soak in.
- Allow the cake to cool completely before adding the cream cheese layer to prevent it from melting.
- Feel free to adjust the amount of pecans based on your preference for crunchiness.
variation
You can easily customize this recipe by adding chocolate chips or caramel sauce to the cream cheese layer for an extra twist. Other nut options like walnuts or almonds can be used instead of pecans.
FAQs
-
Can I use a different flavor of cake mix?
Yes, you can use any other cake mix you love, but the butter pecan flavor is particularly tasty for this recipe. -
What can I use instead of heavy cream?
If you’re looking for a lighter alternative, you can substitute it with plain milk or almond milk. -
Is it okay to leave out the nuts?
Yes, if someone has a nut allergy, you can leave the nuts out. The cake will still taste great!
Butter Pecan Praline Poke Cake
- Total Time: 120
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and flavorful poke cake with buttery pecans, a creamy filling, and a delightful praline topping.
Ingredients
- 1 box Butter Pecan Cake Mix
- 3 large Eggs
- 1 cup Water
- 1/2 cup Vegetable Oil
- 1/2 cup Unsalted Butter
- 1 cup Brown Sugar
- 1 cup Chopped Pecans
- 1/2 cup Heavy Cream
- 1 can Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 8 oz Cream Cheese
- 2 cups Powdered Sugar
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it lightly.
- In a mixing bowl, combine the Butter Pecan Cake Mix, eggs, water, and vegetable oil. Mix according to the package instructions.
- Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the praline sauce by melting the unsalted butter in a medium pan over medium heat. Stir in the brown sugar and chopped pecans, cooking until bubbly.
- Once the cake is baked and slightly cooled, poke holes all over the top with a fork.
- Pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
- In another bowl, beat the cream cheese until smooth. Gradually add heavy cream, powdered sugar, and vanilla extract, mixing until creamy and fluffy.
- Spread this cream cheese mixture over the cake, then drizzle your praline sauce on top.
- Chill in the refrigerator for at least 2 hours to allow flavors to meld.
Notes
Poke deep holes for better milk soaking. Cool completely before adding the cream cheese layer.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American