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Butter Pecan Praline Poke Cake

A moist and buttery poke cake infused with sweet pecan flavor and soaked in a delicious praline sauce, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix Any brand will do
  • 3 pieces eggs Large eggs preferred
  • 1 cup water Room temperature
  • ½ cup vegetable oil Can substitute with canola oil
For the Praline Sauce
  • 1 cup packed brown sugar Dark brown sugar will enhance the flavor
  • ½ cup unsalted butter For a richer taste
  • 1 cup heavy cream Can use light cream for a lighter version
  • 1 cup chopped pecans Chop coarsely for a better texture
For the Topping
  • 1 cup whipped cream or whipped topping Choose based on preference
  • to taste pieces extra pecans Use for garnish

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Mix until well-combined (a few lumps are okay). Pour into a greased 9x13 inch pan and bake for about 30-35 minutes or until a toothpick comes out clean.
Prepare the Praline Sauce
  1. While the cake is baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar and allow it to dissolve. Gradually add the heavy cream while stirring, then bring to a gentle boil. Let it simmer for about 5 minutes until it thickens. Stir in the chopped pecans.
Poke the Cake
  1. Once the cake comes out of the oven and has cooled a little, poke holes all over the top with a fork to allow the praline flavors to seep into the cake.
Pour the Sauce
  1. Pour the still-warm praline sauce over the poked cake, making sure to evenly cover it.
Chill and Top
  1. Allow the cake to chill in the fridge for at least 2 hours. When ready to serve, spread whipped cream over the top and sprinkle with extra pecans.

Notes

Don’t skimp on cooling time to let the cake soak up the sauce. Feel free to use different nuts as a substitute. Store any leftovers in the fridge for up to 3 days.