This Butter Pecan Praline Poke Cake is a delightful dessert that’s super moist and packed with buttery pecan flavor. The poke holes let all that luscious topping soak in!
You’ll love how easy it is to make—just bake, poke, and pour on the sweet sauce. Honestly, it’s hard to resist sneaking a piece before it’s even fully cooled! 😋
I enjoy serving this cake cold, and it always impresses my friends. The crunchy pecans on top give it a perfect finishing touch. Everyone keeps asking for seconds!
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your cake. You can use any brand you like. If you’re feeling adventurous, try making your own from scratch using flour, sugar, baking powder, and eggs!
Pecans: These nuts bring crunch and flavor. If you’re nut-free, you can skip them or use sunflower seeds for a bit of that crunchy texture.
Brown Sugar: This adds a rich caramel flavor. You can substitute it with white sugar, but consider adding a bit of molasses to keep that deeper flavor.
Evaporated Milk: It gives a creamy texture to the frosting. If you’re dairy-free, coconut milk works well as a substitute!
Cream Cheese: This is essential for the frosting’s tang. If you need a lighter option, use Greek yogurt or a non-dairy cream alternative.
How Do I Perfectly Poke Holes in the Cake?
Poking holes in the cake lets all that delicious topping seep in, making it moist and flavorful. Here’s how to do it right:
- Wait until the cake is still warm but not hot; this helps the topping soak in better.
- Use the end of a wooden spoon or a sturdy skewer. The holes don’t have to be perfect; just make them about 1 inch apart and go down about halfway into the cake.
- Pour the warm butter and brown sugar mixture over the cake right after poking the holes so that it seeps into them quickly.
This technique ensures every bite is packed with flavor and moisture! Trust me—it’s worth taking the extra time for.
Butter Pecan Praline Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix (plus ingredients called for on the box: eggs, oil, water)
- 1 cup chopped pecans (divided)
For the Topping:
- 1 cup packed brown sugar
- 1/2 cup butter, melted
- 1 cup evaporated milk
For the Frosting:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
This tasty cake will take you about 10 minutes to prepare and 30-35 minutes to bake. Plus, you’ll want to let it chill for at least 1 hour in the refrigerator before serving. So plan on about 2 hours total, including cooling time. But don’t worry, most of that time is just waiting while it bakes and sets!
Step-by-Step Instructions:
1. Prepping the Cake:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish so the cake doesn’t stick. In a mixing bowl, prepare the yellow cake mix as instructed on the box, adding in the eggs, oil, and water. Once mixed, stir in about 1/2 cup of the chopped pecans for that delicious nutty flavor!
2. Baking the Cake:
Pour the batter into your prepared baking dish and pop it in the oven. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The smell will be amazing, so try not to sneak too many bites before it’s ready!
3. Poking Holes:
As soon as the cake is out of the oven, take the handle of a wooden spoon or a skewer and poke holes all over the top of the warm cake. This will help the topping soak into the cake, keeping it moist and flavorful!
4. Making the Topping:
In a medium bowl, mix together the melted butter and brown sugar. Pour this yummy mixture evenly over the warm cake, making sure it seeps into all those holes. Let the cake cool completely, so those flavors can fuse beautifully.
5. Preparing the Frosting:
In another mixing bowl, beat together the softened cream cheese, powdered sugar, evaporated milk, and vanilla extract until you have a smooth and creamy frosting. This will be your deliciously rich top layer!
6. Putting It All Together:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Next, sprinkle the remaining 1/2 cup of chopped pecans on top for that extra crunch.
7. Drizzling the Caramel:
Finally, drizzle the caramel sauce generously over the top of the cake, letting it flow into the frosting and pecans. Yum!
8. Chilling Time:
Cover the cake and pop it in the refrigerator for at least 1 hour before serving. This helps all the flavors meld together and makes it even more delightful!
Enjoy this rich and moist Butter Pecan Praline Poke Cake with its creamy frosting and luscious caramel drizzle. It’s sure to be a hit at your next gathering!
Can I Use a Different Cake Mix?
Absolutely! While yellow cake mix works best for this recipe, you can substitute it with a white cake mix or even a butter-flavored cake mix for a slightly different taste. Just follow the package directions for preparation.
How Long Can I Store Leftovers?
Leftover Butter Pecan Praline Poke Cake can be stored in the refrigerator for up to 3-4 days. Just make sure it’s covered well to keep it fresh! You can also enjoy it chilled or at room temperature.
Can I Make This Cake Gluten-Free?
Yes! You can use a gluten-free cake mix instead. Just ensure that all other ingredients, like the caramel sauce and powdered sugar, are also gluten-free to keep the cake suitable for those with gluten sensitivities.
What If I Don’t Have Evaporated Milk?
If you don’t have evaporated milk on hand, you can substitute it with regular milk, but for a richer flavor, consider using half-and-half or a mix of milk and cream. This will maintain the creamy texture needed for the frosting!
