Irresistible Butter Pecan Praline Poke Cake

Indulge in a Butter Pecan Praline Poke Cake that blends moist cake, rich praline sauce, and creamy whipped topping, perfect for any sweet occasion.

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Prep Time 30

Cook Time 30

Chilling Time 2

Total Time 3

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Butter Pecan Cake Mix store-bought or homemade
1 cup Brown Sugar can substitute with coconut sugar

For the Praline Sauce

1 cup Pecans toast before use for enhanced flavor
1 cup Brown Sugar essential for caramel sauce
1/2 cup Heavy Cream can substitute with half-and-half

For the Whipped Cream

1 cup Heavy Cream base for whipped topping
1/4 cup Powdered Sugar ensures smooth texture

Equipment

mixing bowl
Electric mixer
baking pan
Saucepan
skewer or fork
spatula

Method

Step-by-Step Instructions

Preheat oven to 350°F (175°C) and bake the butter pecan cake according to instructions. Let cool completely.
Poke holes evenly across the surface of the cooled cake with a skewer or fork.
In a saucepan, combine brown sugar, butter, and heavy cream over medium heat to create praline sauce; simmer for 3-5 minutes.
Pour the warm praline sauce over the poked cake to allow flavor to seep in, and let it sit for 10 minutes.
Cover the cake with plastic wrap and refrigerate for at least 2 hours.
In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form.
Spread whipped cream over the chilled cake and garnish with toasted pecans if desired; slice and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure the cake cools completely before poking holes. Chill prior to serving for best texture and flavor.

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