Butter Pecan Praline Poke Cake is the kind of dessert I bring out when I really want to spoil everyone. It starts with a simple yellow or butter cake, but once it’s soaked in warm butter‑pecan sauce and finished with crunchy praline clusters on top, every slice turns into a gooey, nutty, caramel‑like dream. This is a rich, Southern‑style cake that’s perfect for holidays, potlucks, or any time I want a make‑ahead showstopper.
I love how the “poke cake” method makes sure every bite is moist and flavorful. By poking holes all over the warm cake and pouring the butter‑pecan sauce right on top, the sauce sinks deep into the crumb instead of just sitting on the surface. The praline clusters add a crisp, candied pecan crunch that contrasts beautifully with the soft, buttery cake underneath. It’s sticky, sweet, and totally irresistible.
Ingredients for Butter Pecan Praline Poke Cake
For the cake base
- 1 box yellow or butter cake mix (or homemade equivalent for a 9×13‑inch pan)
- Ingredients listed on the box (usually eggs, oil, and water)
- 1 teaspoon vanilla extract (optional but highly recommended)
For the butter‑pecan sauce (to pour into the cake)
- 1 cup heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup roughly chopped pecans (plus a little extra for topping, if you like)
For the praline topping
- 1 cup chopped or halved pecans
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 2 tablespoons light corn syrup (or golden syrup)
- 1/4 teaspoon salt
- Pinch of cinnamon (optional)
For garnish (optional)
- Whipped cream or whipped topping
- Extra pecan halves
- Flaky sea salt for a salty‑sweet finish
How I Make Butter Pecan Praline Poke Cake
1. Prepare and bake the cake
I preheat the oven to 350°F (175°C) and grease a 9×13‑inch baking pan. In a large bowl, I prepare the cake mix according to the package directions, stirring in the vanilla extract for a little extra flavor. Then I pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, I set the pan on a cooling rack and let the cake cool for about 10–15 minutes so it’s still warm but not too hot to handle.
2. Make the butter‑pecan sauce
While the cake bakes or cools slightly, I start the sauce. In a medium saucepan over medium heat, I melt the butter. I whisk in the brown sugar until it dissolves and the mixture looks smooth and glossy. Then I slowly pour in the heavy cream while whisking; the mixture will bubble up, so I’m careful here. I let it simmer gently for 2–3 minutes until it thickens slightly, then I stir in the vanilla and chopped pecans. I take it off the heat and let it cool for a few minutes—it should still be warm and pourable.
3. Poke the cake and let it soak
With the cake still warm, I use the handle of a wooden spoon, a skewer, or a large fork to poke holes all over the surface of the cake, going almost to the bottom with each poke. I try to space the holes every 1–2 inches so the sauce can seep evenly throughout. Then I slowly pour the warm butter‑pecan sauce over the cake, making sure to cover the whole surface and letting it drip into the holes and around the edges. I gently tilt the pan if needed so the sauce spreads everywhere. After that, I let the cake cool completely, then chill it for several hours or overnight so the flavors can meld and the crumb can fully absorb the sauce.
4. Make the praline topping
When I’m almost ready to serve, I prepare the praline topping. In a skillet or small saucepan over medium heat, I melt the butter. I add the granulated sugar and corn syrup, stirring until everything melts together and starts to bubble. I cook the mixture until it turns a light golden color and thickens slightly, then stir in the pecans, salt, and cinnamon if I’m using it. Working quickly, I drop spoonfuls of the hot mixture onto a parchment‑lined baking sheet, forming little praline clusters. Once they cool and harden, they become crisp, candy‑like bites I can scatter over the cake.
5. Top, garnish, and serve
I take the chilled poke cake out of the fridge and scatter the praline clusters evenly across the top, adding extra chopped or halved pecans if I want more crunch. Right before serving, I like to add dollops or rosettes of whipped cream and a few pecan halves for decoration. A tiny sprinkle of flaky sea salt over the top balances all the sweetness and really makes the butter pecan praline flavor pop. Then I slice gently—with all that sauce and topping, it’s a rich, sticky cake—and serve it chilled or closer to room temperature. It’s incredible on its own, but a scoop of vanilla ice cream beside a warm slice is pure luxury.
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