Description
A rich and ultra-moist butter pecan poke cake soaked in warm praline sauce, topped with fluffy whipped topping and caramelized pecans for the ultimate Southern-style dessert.
Ingredients
Scale
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup chopped pecans (toasted if desired)
- —
- Praline Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- —
- Topping:
- 1 (8 oz) tub whipped topping, thawed
- 1/2 cup chopped pecans
- Caramel drizzle (optional)
Instructions
- 1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- 2. Prepare the cake mix by combining cake mix, eggs, water, and oil in a large bowl. Mix until smooth.
- 3. Fold in 1 cup chopped pecans.
- 4. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- 5. While cake bakes, make the praline sauce: melt butter in a saucepan over medium heat. Add brown sugar and heavy cream; whisk until smooth.
- 6. Bring mixture to a gentle simmer for 2–3 minutes, then remove from heat and stir in vanilla and salt.
- 7. When the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the surface.
- 8. Slowly pour warm praline sauce over the cake, allowing it to seep into the holes.
- 9. Let the cake cool completely.
- 10. Spread whipped topping evenly over the cooled cake.
- 11. Sprinkle remaining pecans on top and drizzle with caramel if desired.
- 12. Refrigerate for at least 1 hour before serving.
Notes
- Toast pecans in a dry skillet for extra flavor.
- This cake tastes even better the next day as the flavors deepen.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: butter pecan cake, poke cake, praline cake, Southern dessert