Pecan Butter Praline Poke Cake
Indulge in this deliciously moist poke cake topped with a heavenly pecan butter praline sauce. Perfect for any occasion!
Ingredients
For the Cake
- 1 box yellow cake mix Ingredients required by the cake mix (usually water, oil, and eggs)
For the Praline Sauce
- 1 cup packed brown sugar
- 1/2 cup butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the Topping
- Whipped topping Store-bought or homemade works great
- Extra pecans for garnish Optional, but recommended
Instructions
Bake the Cake
- Preheat your oven according to the cake mix instructions.
- Prepare the cake mix as per the package instructions and pour it into a greased 9x13 inch baking dish.
- Bake until golden brown, approximately 25-30 minutes; test with a toothpick to confirm it's done.
Prepare the Praline Sauce
- While the cake cools, combine the brown sugar and butter in a medium saucepan over medium heat.
- Stir until melted and well-combined; whisk in the cream and vanilla until smooth.
- Stir in the pecans and bring to a light simmer for about 3-5 minutes.
Poke and Pour
- With the cake still warm, poke holes across the top with the end of a wooden spoon about 1 inch apart.
- Carefully pour the warm praline sauce over the cake, ensuring it seeps into the holes.
Chill and Serve
- Allow the cake to cool completely.
- Once cool, spread the whipped topping over the cake and sprinkle with extra pecans for garnish.
Notes
Make ahead one day in advance and store covered in the fridge. Leftovers can be stored in the fridge for up to 4 days. Customize flavors with a hint of maple syrup in the sauce.