Description
This Butter Pecan Praline Poke Cake is a decadent dessert featuring a moist butter pecan cake soaked in sweetened condensed milk and topped with a rich, buttery praline sauce studded with chopped pecans. Perfectly combining creamy, nutty, and sweet flavors, it’s an irresistible treat ideal for gatherings or special occasions.
Ingredients
Scale
Cake
- 1 box butter pecan cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
Topping and Filling
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix cake batter: In a large bowl, combine the butter pecan cake mix, eggs, vegetable oil, and whole milk. Mix until the batter is smooth and fully incorporated with no lumps.
- Bake the cake: Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and poke holes: Allow the cake to cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake to create spaces for the sweetened condensed milk to soak in.
- Add sweetened condensed milk: Slowly pour the entire 14-ounce can of sweetened condensed milk evenly over the cake, allowing it to seep deep into the holes for added moisture and sweetness.
- Melt butter for praline sauce: In a medium saucepan over medium heat, melt the unsalted butter carefully, ensuring it doesn’t brown or burn.
- Make praline sauce: Stir in the packed light brown sugar and heavy cream with the melted butter. Let the mixture simmer for 3 to 4 minutes until it thickens slightly, stirring frequently to prevent scorching.
- Add vanilla and pecans: Remove the praline mixture from heat and stir in the vanilla extract and chopped pecans to infuse flavor and add crunch.
- Pour praline topping: Evenly pour the warm praline sauce with pecans over the cake’s surface, ensuring it covers the cake thoroughly.
- Cool and serve: Allow the cake to cool completely so the topping sets. Once cooled, slice into 12 even squares and serve.
Notes
- Use a wooden spoon handle to gently poke holes to avoid breaking the cake.
- For extra crunch, lightly toast the chopped pecans before adding them to the praline sauce.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days.
- For a more intense butter pecan flavor, add a teaspoon of butter pecan extract to the batter if desired.
