Description
Southern charm meets sweet indulgence in this butter pecan praline poke cake, where rich caramel and toasted pecans create a mouthwatering dessert. Warm, nutty flavors mingle with creamy layers, promising a delightful slice of pure Southern comfort you’ll savor to the last crumb.
Ingredients
Scale
Cake Base:
- 1 box yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Praline Topping:
- 1 cup pecans, chopped
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Filling and Drizzle:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce
- 1/4 cup bourbon (optional)
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F and generously grease a 9×13-inch baking pan to ensure easy cake removal.
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Whisk vigorously until the batter becomes smooth and free of lumps.
- Pour the cake batter into the prepared pan, spreading it evenly with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the praline topping by melting butter in a skillet over medium heat. Add brown sugar and stir continuously until the mixture becomes golden and bubbling.
- Incorporate heavy cream and vanilla extract into the caramelized sugar mixture. Fold in chopped pecans and cook for an additional 2-3 minutes, stirring constantly.
- Remove the cake from the oven and immediately use the handle of a wooden spoon to create deep holes across the entire surface of the warm cake.
- Pour sweetened condensed milk over the hot cake, ensuring it seeps into the holes. Drizzle caramel sauce and bourbon (if using) evenly across the surface.
- Sprinkle salt over the cake to enhance the flavor profile, then carefully spread the warm pecan praline mixture over the entire cake.
- Allow the cake to cool completely at room temperature, letting the praline topping set and flavors meld together.
- Refrigerate for at least 2 hours before serving to achieve the best texture and taste. Slice and serve chilled.
Notes
- Toast pecans beforehand to intensify their nutty flavor and create a deeper, more complex taste profile for your cake.
- Swap out regular milk for condensed milk to add extra richness and create a more decadent, moist texture.
- Consider using gluten-free cake mix to make this recipe accessible for those with dietary restrictions without compromising deliciousness.
- Experiment with bourbon substitutes like maple syrup or rum extract to customize the flavor while maintaining the cake’s signature sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480
- Sugar: 42 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg