Get ready to fall in love with the Irresistible Butter Pecan Praline Poke Cake, a dessert that delivers spoonfuls of nutty, caramel-infused bliss with minimal effort. This recipe is a game-changer for any occasion, offering a crowd-pleasing flavor explosion that’s surprisingly simple to whip up.
Key Ingredients for Irresistible Butter Pecan Praline Poke Cake
- 1 (15.25 ounce) box yellow cake mix
- 3 large eggs
- 1/4 cup vegetable oil
- 1 cup water
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted (for filling)
- 1 (8 ounce) container whipped topping, thawed
- 1/2 cup chopped pecans, toasted (for topping)
- 2 tablespoons caramel sauce, for drizzling (optional)
How to Make Irresistible Butter Pecan Praline Poke Cake
This Irresistible Butter Pecan Praline Poke Cake is a dream for busy bakers, transforming a box mix into pure dessert magic in just about 100 minutes. You’ll be rewarded with a wonderfully moist cake infused with a decadent praline sauce, topped with light and airy whipped cream and crunchy pecans. It’s the perfect blend of simplicity and indulgence, guaranteed to satisfy your sweet cravings without the stress.
Step-by-Step Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes, or until well combined. Pour the batter evenly into the prepared baking pan.
- Bake the Cake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before proceeding.
- Create the Praline Sauce: While the cake is cooling, prepare the luscious praline sauce. In a medium saucepan over medium heat, melt the butter. Once melted, stir in the sweetened condensed milk and vanilla extract. Bring to a gentle simmer, stirring constantly, and cook for 5 minutes, or until slightly thickened. Remove from heat and stir in the 1/4 cup of toasted chopped pecans.
- Poke the Cake: While the cake is still warm in the pan, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make these holes about 1-inch apart, ensuring they go down almost to the bottom of the pan.
- Infuse with Praline Sauce: Slowly and evenly pour the warm praline sauce over the hot cake, allowing it to seep into all the poked holes. Ensure every inch of the cake is coated.
- Chill and Set: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This crucial step allows the praline sauce to fully absorb into the cake, creating that signature moist and flavorful texture.
- Add the Topping: Before serving, spread the thawed whipped topping evenly over the chilled cake.
- Garnish and Serve: Sprinkle the remaining 1/2 cup of toasted chopped pecans over the whipped topping. For an extra touch of decadence, drizzle with caramel sauce if desired. Slice and serve this incredibly moist and flavorful Irresistible Butter Pecan Praline Poke Cake.
Why You’ll Love This Irresistible Butter Pecan Praline Poke Cake
This Irresistible Butter Pecan Praline Poke Cake is an absolute showstopper, offering an incredibly rich, buttery, and nutty flavor profile that will have everyone begging for the recipe. Its main feature is the incredible moistness achieved by the infused praline sauce, taking a simple yellow cake to gourmet heights without the fuss. Plus, by making this dessert at home, you’re saving money while still serving a treat that rivals any bakery’s finest, all thanks to those luscious praline flavors and the delightful crunch of toasted pecans.
Imagine the delightful contrast of the fluffy whipped topping against the deeply flavorful, tender cake, all punctuated by those sweet, crunchy pecans. It’s a symphony of textures and tastes that’s somehow both comforting and exciting, much like a perfectly baked pecan pie but with an added layer of delightful surprise from the poked-in sauce. Don’t wait another minute to experience this dessert masterpiece; gather your ingredients and bake this Irresistible Butter Pecan Praline Poke Cake for your next gathering – you won’t regret it!
Storing and Reheating Tips
Storing Leftovers:
To store any leftover Irresistible Butter Pecan Praline Poke Cake, cover the pan tightly with plastic wrap or transfer individual slices to an airtight container. The cake is best kept refrigerated due to the whipped topping and is delicious cold. It will stay fresh in the refrigerator for up to 3-4 days. For optimal texture, avoid leaving it at room temperature for extended periods.
Freezing for Later:
If you wish to freeze this dessert for future enjoyment, it’s best to do so before adding the whipped topping. Tightly wrap the chilled cake (after the praline sauce has set) in a layer of plastic wrap and then a layer of aluminum foil. This double layer will protect it from freezer burn. Freeze for up to 2-3 months. To thaw, remove from the freezer and let it defrost in the refrigerator overnight. Once thawed, add the whipped topping and pecans before serving.
Final Thoughts
The Irresistible Butter Pecan Praline Poke Cake truly lives up to its name, offering a delightful journey of textures and flavors in every bite. This recipe is incredibly straightforward and rewarding, making it the perfect dessert to impress your loved ones or simply treat yourself to something wonderfully delicious. Give it a try – you’ll be amazed at how easy it is to create such a show-stopping cake at home!
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Irresistible Butter Pecan Praline Poke Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes, or until well combined. Pour the batter evenly into the prepared baking pan.1 (15.25 ounce) box yellow cake mix, 3 large eggs, 1/4 cup vegetable oil, 1 cup water
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before proceeding.
- While the cake is cooling, prepare the luscious praline sauce. In a medium saucepan over medium heat, melt the butter. Once melted, stir in the sweetened condensed milk and vanilla extract. Bring to a gentle simmer, stirring constantly, and cook for 5 minutes, or until slightly thickened. Remove from heat and stir in the 1/4 cup of toasted chopped pecans.1/2 cup butter, 1 (14 ounce) can sweetened condensed milk, 1 teaspoon vanilla extract, 1/4 cup chopped pecans, toasted
- While the cake is still warm in the pan, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make these holes about 1-inch apart, ensuring they go down almost to the bottom of the pan.
- Slowly and evenly pour the warm praline sauce over the hot cake, allowing it to seep into all the poked holes. Ensure every inch of the cake is coated.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This crucial step allows the praline sauce to fully absorb into the cake, creating that signature moist and flavorful texture.
- Before serving, spread the thawed whipped topping evenly over the chilled cake.1 (8 ounce) container whipped topping
- Sprinkle the remaining 1/2 cup of toasted chopped pecans over the whipped topping. For an extra touch of decadence, drizzle with caramel sauce if desired. Slice and serve this incredibly moist and flavorful Irresistible Butter Pecan Praline Poke Cake.1/2 cup chopped pecans, toasted, 2 tablespoons caramel sauce