There’s just something incredibly comforting and utterly irresistible about this Butter Pecan Praline Poke Cake Recipe. Imagine a moist, buttery pecan cake swirled with rich coconut pecan frosting and studded with crunchy chopped pecans, then soaked lovingly with a luscious, homemade praline sauce. Each bite bursts with warm, nutty flavors and sweet, buttery goodness. It’s perfect for family gatherings, potlucks, or any day you want to treat yourself to a slice of pure bliss. Once you try this recipe, it’s sure to become a treasured favorite in your dessert rotation!
Ingredients You’ll Need
The beauty of this Butter Pecan Praline Poke Cake Recipe lies in its simple yet thoughtfully selected ingredients. Each one plays a key role in creating the perfect texture, flavor, and that dreamy, nutty aroma. From the cake mix itself to the chopped pecans, everything comes together to make the magic happen.
- 1 (15 oz) box butter pecan cake mix: The base that brings moist, buttery flavor and a hint of pecan goodness.
- 1 (16 oz) can coconut pecan frosting: Adds a creamy, subtly tropical richness with some extra nutty crunch.
- 4 large eggs: Helps bind the ingredients and adds depth to the cake’s texture.
- 3/4 cup vegetable or canola oil: Keeps the cake moist and tender without weighing it down.
- 1 cup milk: Balances the batter creating a light, fluffy crumb.
- 1/2 cup chopped pecans: Offers delightful crunch throughout the cake.
- 1 (14 oz) can sweetened condensed milk: The secret to that rich, indulgent praline sauce that seeps into every nook.
- 1/4 cup butter: Adds silky smoothness and a toasty note to the praline sauce.
- 1/2 cup chopped pecans: For stirring into the sauce, giving it texture and enhancing that signature buttery pecan flavor.
How to Make Butter Pecan Praline Poke Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your cake bakes evenly and won’t stick, making cleanup much easier and preserving those beautiful edges.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine your butter pecan cake mix and coconut pecan frosting for extra flavor depth. Add in the eggs, vegetable oil, and milk, mixing until the batter is smooth and well blended. Then fold in the chopped pecans to sneak in wonderful crunch throughout the cake. The batter should look velvety and inviting, promising a moist, nutty treat.
Step 3: Bake the Cake
Pour the batter evenly into your prepared baking dish. Pop it into the oven and bake for 30 to 40 minutes. To test doneness, poke a toothpick into the center; if it comes out clean, your cake is ready. The kitchen will start filling with the warm aroma of buttery pecans and toasted coconut, teasing what’s to come.
Step 4: Poke the Cake
Once the cake is slightly cooled but still warm, take the handle of a wooden spoon and poke holes all over the surface. These holes are essential because they allow the praline sauce to seep deep into the cake, ensuring every bite is moist and infused with that irresistible sweet, buttery pecan flavor.
Step 5: Prepare the Praline Sauce
In a saucepan over medium heat, melt the butter until it’s golden and fragrant. Stir in the sweetened condensed milk and cook gently while stirring until the sauce thickens to a creamy consistency. Finally, mix in the chopped pecans for that crunchy, nutty addition that’s signature to any praline. The sauce should be warm and ready to generously coat your cake.
Step 6: Add Sauce to Cake and Cool
Pour the warm praline sauce evenly over the poked cake, watching it drizzle into every crevice. This is where the poke cake truly becomes magical, soaking up flavors and transforming into a luscious dessert. Allow the cake to cool completely before slicing so the sauce sets beautifully within.
How to Serve Butter Pecan Praline Poke Cake Recipe
Garnishes
For serving, sprinkle a few extra chopped pecans on top or add a light dusting of powdered sugar. A dollop of whipped cream or a small scoop of vanilla ice cream pairs wonderfully, balancing the rich sweetness with fresh creaminess.
Side Dishes
This cake shines as the star dessert but pairs nicely with fresh fruit like sliced apples or pears to complement the buttery pecan flavors. A cup of coffee or a glass of cold milk makes the perfect beverage to enjoy alongside it, enhancing the cozy vibes.
Creative Ways to Present
For special occasions, serve this Butter Pecan Praline Poke Cake Recipe in individual ramekins topped with caramel drizzle and toasted pecan halves for a sophisticated touch. Or cut into squares and stack layers with alternating whipped cream and pecan bits to create a playful dessert parfait.
Make Ahead and Storage
Storing Leftovers
Leftover poke cake should be covered tightly with plastic wrap or stored in an airtight container. It keeps best in the refrigerator for up to five days, allowing the flavors to meld even further while retaining its moist texture.
Freezing
You can freeze this poke cake by wrapping it securely in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to three months. When ready, thaw overnight in the fridge for a delicious, ready-made treat whenever the craving hits.
Reheating
If you like your cake warm, gently reheat slices in the microwave for 15 to 20 seconds. This brings out the buttery flavors and softens the praline sauce for a comforting dessert experience that feels freshly baked.
FAQs
Can I use homemade butter pecan cake instead of a boxed mix?
Absolutely! If you prefer baking from scratch, a homemade butter pecan cake will work beautifully with this recipe, adding a personal touch while maintaining that classic flavor profile you love.
What if I don’t have coconut pecan frosting? Is there a substitute?
You can use plain cream cheese frosting or a simple buttercream, though the coconut pecan frosting brings a unique flavor that really elevates this poke cake. If you skip it, consider adding a little coconut extract to your frosting to keep the taste close.
Can I make this cake nut-free?
Since pecans are central to the flavor and texture, it would significantly change the dish to remove them. However, you could try substituting with toasted seeds like pumpkin or sunflower, though the traditional Butter Pecan Praline Poke Cake Recipe won’t be quite the same.
How do I know when to stop baking the cake?
The best test is the toothpick method: insert a toothpick in the center, and if it comes out clean, the cake is done. Keep an eye from 30 minutes onward to avoid over-baking, which could dry out your cake.
Can I double this recipe for a larger crowd?
Definitely! Just use a larger baking dish or two 9×13-inch pans. Adjust baking time accordingly, checking for doneness as you would with a single batch to ensure even cooking.
Final Thoughts
This Butter Pecan Praline Poke Cake Recipe is not just dessert; it’s a warm hug in cake form. Every step brings you closer to a rich, nutty masterpiece that’s easy enough for any home baker but impressive enough for any occasion. Give it a try—you’ll soon understand why it’s become one of my all-time favorites to share and savor!
Print
Butter Pecan Praline Poke Cake Recipe
- 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 and moist dessert that combines the rich flavors of butter pecan cake with a decadent coconut pecan frosting and a warm praline sauce infused with sweetened condensed milk and pecans. Perfect for gatherings, this 12-serving poke cake features a unique texture created by poking holes into the baked cake to soak up the irresistible praline sauce.
Ingredients
Cake Batter
- 1 (15 oz) box butter pecan cake mix
- 1 (16 oz) can coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable or canola oil
- 1 cup milk
- 1/2 cup chopped pecans
Praline Sauce
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup butter
- 1/2 cup chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable or canola oil, and milk. Beat the mixture until it becomes smooth and well blended. Gently stir in the 1/2 cup of chopped pecans for added texture and flavor.
- Bake: Pour the prepared batter evenly into the greased baking dish. Place it in the preheated oven and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Poke the Cake: Once baked, remove the cake from the oven and allow it to cool slightly. Using the handle of a wooden spoon, poke holes all over the surface of the cake; these holes will allow the praline sauce to soak in deeply.
- Prepare the Praline Sauce: In a saucepan over medium heat, melt the butter. Once melted, add the can of sweetened condensed milk and stir continuously until the sauce thickens slightly and becomes creamy. Stir in the remaining 1/2 cup chopped pecans for a crunchy praline texture.
- Add Sauce to Cake: Pour the warm praline sauce evenly over the top of the cake, making sure it seeps into all the holes you created. This step ensures maximum flavor and moistness throughout the cake.
- Cool and Serve: Allow the cake to cool completely at room temperature so the sauce sets inside. Once cooled, slice the cake into servings and enjoy the rich, buttery, and nutty flavors of this delicious poke cake.
Notes
- If you prefer a nuttier texture, toast the chopped pecans lightly before adding them to the batter and sauce.
- Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- For an extra touch, consider topping the cake with whipped cream or a scoop of vanilla ice cream when serving.
- Use vegetable or canola oil as specified for the best moist texture; avoid heavier oils.
- You can substitute the canned coconut pecan frosting with homemade coconut pecan frosting if desired for a fresher taste.
