Description: A moist and decadent butter pecan cake soaked with caramel and sweetened condensed milk, topped with a creamy cream cheese frosting, and finished with a homemade pecan praline sauce. This poke cake is the ultimate comfort dessert, perfect for any occasion.
Ingredients:
For the Cake:
1 box butter pecan cake mix 1 cup water 1/3 cup vegetable oil 3 large eggs
For the Poke & Soak:
1 (14 oz) can sweetened condensed milk 1 cup caramel sauce (store-bought or homemade) 1/2 cup chopped pecans
For the Cream Cheese Frosting:
1 (8 oz) container Cool Whip, thawed 1 (8 oz) package cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract
For the Pecan Praline Topping:
1 cup chopped pecans 1/2 cup brown sugar 1/4 cup heavy cream 1/4 cup unsalted butter
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 9×13-inch baking pan. This ensures the cake releases easily after baking and prevents any sticking. Using a baking spray with flour also works well.
Step 2: In a large mixing bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Using an electric mixer, mix the ingredients until well blended. Start on a low speed to prevent dry ingredients from splattering, then increase to medium speed and mix for about 2 minutes, or until the batter is smooth and lump-free. Ensure all ingredients are fully incorporated.
Step 3: Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness. This is important for even baking.
Step 4: Bake the cake according to the package directions (usually about 25-30 minutes). To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean or with a few moist crumbs attached, the cake is done. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
Step 5: Once baked, remove the cake from the oven and let it cool completely in the pan. This usually takes about an hour or more. Cooling is essential before poking holes, as a warm cake is more likely to crumble.
Step 6: After the cake has cooled, use the handle of a wooden spoon (or a similar utensil) to poke holes all over the top of the cake. Make sure the holes are evenly spaced and penetrate most of the way through the cake but not completely to the bottom. The more holes, the more the caramel and condensed milk mixture can soak into the cake, making it incredibly moist.
Step 7: In a medium bowl, combine the sweetened condensed milk and caramel sauce. Whisk the mixture together until it is smooth and well combined.
Step 8: Slowly and evenly pour the sweetened condensed milk and caramel mixture over the top of the cake, making sure it seeps into all the holes. Allow the mixture to saturate the cake thoroughly. This is what gives the poke cake its characteristic moistness.
Step 9: Sprinkle 1/2 cup of chopped pecans evenly over the caramel-soaked cake. The pecans will add a delightful crunch and nutty flavor that complements the caramel and butter pecan cake.
Step 10: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This ensures there are no lumps in the frosting.
Step 11: Gradually add the powdered sugar to the cream cheese, mixing until fully combined and the frosting is smooth. Be sure to add the powdered sugar gradually to avoid a cloud of sugar.
Step 12: Gently fold in the thawed Cool Whip and vanilla extract into the cream cheese mixture until the frosting is light, fluffy, and creamy. Be careful not to overmix, as this can deflate the Cool Whip.
Step 13: Spread the cream cheese frosting evenly over the caramel-soaked cake and pecans. Use a spatula to create a smooth and even layer.
Step 14: Prepare the pecan praline topping. In a medium saucepan, combine 1 cup of chopped pecans, brown sugar, heavy cream, and unsalted butter.
Step 15: Cook the pecan praline topping over medium heat, stirring constantly, until the mixture starts to bubble and thicken slightly, about 5 minutes. Be careful not to burn the mixture. The butter should melt completely and the brown sugar should dissolve into a caramel-like sauce.
Step 16: Remove the praline topping from the heat and let it cool slightly. It will continue to thicken as it cools.
Step 17: Drizzle the praline topping evenly over the frosted cake. The warm praline sauce will slightly melt the frosting, creating a beautiful and delicious effect.
Step 18: Refrigerate the cake for at least 2 hours before serving. This allows all the flavors to meld together beautifully, and the frosting sets up nicely.
Why you will love this recipe:
This Pecan Praline Poke Cake is a dessert lover’s dream! It’s incredibly moist thanks to the sweetened condensed milk and caramel soak, and the butter pecan cake itself is rich and flavorful. The creamy cream cheese frosting adds a tangy sweetness that perfectly complements the cake, while the homemade pecan praline topping adds a crunchy, buttery, and irresistible finish. What’s not to love? It’s also surprisingly easy to make, using a cake mix as the base, making it perfect for busy bakers. The combination of textures and flavors is simply divine – from the soft cake to the crunchy pecans, every bite is a delightful experience. This cake is guaranteed to be a crowd-pleaser and will disappear quickly at any gathering! The flavors deepen and meld together even more as it sits in the refrigerator, making it a perfect make-ahead dessert. Plus, the homemade praline topping adds a touch of elegance and sophistication to a simple poke cake.
Serving Suggestions:
Serve the Pecan Praline Poke Cake chilled, straight from the refrigerator. Cut into squares and serve as a standalone dessert. Garnish each slice with an extra sprinkle of chopped pecans or a dollop of whipped cream. Pair with a scoop of vanilla ice cream for an even more decadent treat. Serve with a cup of hot coffee or tea to complement the sweetness of the cake. This cake is perfect for potlucks, birthday parties, holiday gatherings, or any special occasion.
Tips:
To prevent the cake from sticking, make sure to grease and flour the baking pan thoroughly. Use a high-quality caramel sauce for the best flavor. Homemade caramel sauce is even better! Don’t overbake the cake, as it will dry out. Check for doneness with a toothpick. Allow the cake to cool completely before poking holes and pouring the caramel mixture. Make sure the cream cheese is softened before making the frosting for a smooth and creamy texture. Don’t overmix the frosting, as it can become runny. The praline topping can be made ahead of time and stored in an airtight container at room temperature. Reheat it slightly before drizzling over the cake. For an extra nutty flavor, toast the pecans before chopping them. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 2 hours 50 minutes (includes cooling and chilling time)
Nutritional Information: (Estimates, will vary based on specific ingredients used)
Calories: Approximately 450-550 per serving Protein: Approximately 5-7 grams per serving Sodium: Approximately 250-350 mg per serving
Conclusion:
The Pecan Praline Poke Cake is more than just a dessert; it’s an experience. It’s a symphony of flavors and textures that come together to create something truly special. From the moist, buttery cake to the creamy frosting and crunchy praline topping, every element is perfectly balanced. It’s a cake that evokes feelings of warmth, comfort, and indulgence. Whether you’re celebrating a special occasion or simply craving something sweet, this poke cake is sure to satisfy your sweet tooth and leave you wanting more. It’s a recipe that will become a family favorite for years to come. So go ahead, bake this cake and share the joy with your loved ones!
Questions and Answers:
Q1: Can I use a different type of cake mix? A1: Absolutely! While the butter pecan cake mix complements the praline flavors beautifully, you can certainly experiment with other flavors. Yellow cake, vanilla cake, or even spice cake would work well. Just keep in mind that the flavor profile will be slightly different.
Q2: Can I make the caramel sauce from scratch? A2: Yes, you definitely can! Homemade caramel sauce will elevate the flavor of the cake even further. There are many delicious caramel sauce recipes available online. Just be sure to use a good quality recipe and follow the instructions carefully to avoid burning the sugar.
Q3: Can I use whipped cream instead of Cool Whip in the frosting? A3: You can, but be aware that whipped cream is less stable than Cool Whip and the frosting may not hold its shape as well. If you choose to use whipped cream, fold it into the cream cheese mixture gently just before spreading it on the cake. Also, the cake might need to be served within a shorter timeframe since it would be best served soon after it is decorated with a less stable whipped cream frosting.
Q4: Can I make this cake ahead of time? A4: Yes, this cake is perfect for making ahead of time! In fact, it’s even better after it has had a chance to chill in the refrigerator for a few hours, as the flavors meld together and the cake becomes even more moist. You can assemble the entire cake, including the frosting and praline topping, up to 24 hours in advance. Store it in an airtight container in the refrigerator.
Q5: What if I don’t have heavy cream for the praline topping? A5: If you don’t have heavy cream, you can substitute it with half-and-half or whole milk. However, the praline topping might not be as thick and rich. You can also add a small amount of cornstarch (about 1 teaspoon) to help thicken the topping. Just be sure to whisk it in thoroughly to avoid lumps.
