Description
Sweet southern charm meets pure indulgence in this butter pecan praline poke cake, where layers of moist cake drench in rich caramel and crunchy pecans. Rich flavors and creamy textures invite you to savor each delectable bite of pure comfort.
Ingredients
Scale
Cake Base Ingredients:
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup (240 milliliters) water
- ½ cup (120 milliliters) vegetable oil
- ½ cup (120 grams) sour cream
Filling Ingredients:
- 1 cup (240 milliliters) caramel sauce (homemade or store-bought)
- ½ cup (120 milliliters) sweetened condensed milk
Topping and Garnish:
- 1 cup (240 milliliters) heavy whipping cream
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (100 grams) chopped pecans, toasted
- ½ cup (50 grams) crushed pralines (optional for extra crunch)
Instructions
- Craft the base by mixing the butter pecan cake mix with eggs, water, oil, and sour cream in a large mixing bowl. Whisk thoroughly until the batter achieves a smooth, consistent texture.
- Transfer the batter into a greased 9×13-inch baking pan, ensuring even distribution. Position in a preheated oven at 350F and bake for approximately 25-30 minutes until a inserted toothpick emerges clean.
- Remove the freshly baked cake and allow minimal cooling. While still warm, use a wooden spoon handle to create numerous strategic holes across the cake’s surface.
- Blend caramel sauce with sweetened condensed milk in a separate container until fully integrated. Gently pour this decadent mixture over the perforated cake, enabling it to seep deeply into the created channels.
- Allow the cake to reach complete temperature equilibrium at room temperature, ensuring the caramel thoroughly penetrates the interior.
- Whip heavy cream with powdered sugar and vanilla extract until stiff, voluminous peaks form. Exercise caution to prevent over-whipping, which could compromise the cream’s delicate structure.
- Once the cake has cooled entirely, generously spread the whipped cream across the surface, creating a smooth, even layer.
- Embellish the cream topping with a lavish sprinkle of toasted pecans and crushed pralines, distributing them uniformly for visual and textural appeal.
- Refrigerate the assembled dessert for a minimum of one hour to allow flavors to meld and achieve optimal serving consistency. Slice and serve chilled for maximum enjoyment.
Notes
- Toast pecans beforehand to enhance their nutty flavor and add a delightful crunch to the cake’s texture.
- Use room temperature ingredients for smoother batter and more even baking results.
- Substitute gluten-free cake mix to make the recipe suitable for those with gluten sensitivities.
- Allow caramel mixture to cool slightly before pouring into cake holes to prevent potential burning or separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg