Butter Pecan Praline Poke Cake
Butter Pecan Praline Poke Cake combines moist buttery cake with rich caramel pecan sauce for a Southern-inspired irresistible dessert.
Ingredients
Cake:
- 1 box butter pecan cake mix 15.25 oz
- 3 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ¾ cup chopped toasted pecans
Praline Sauce:
- 1 cup brown sugar packed
- ½ cup heavy cream
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup toasted pecans chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- In a large bowl, mix cake mix, eggs, buttermilk, melted butter, and vanilla until smooth. Fold in toasted pecans.
- Bake 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes.
- Poke holes over the cake using the handle of a wooden spoon.
- For the praline sauce: Melt butter in a saucepan over medium heat. Stir in brown sugar and cream; simmer 2–3 minutes. Remove from heat, stir in vanilla and pecans.
- Pour warm sauce evenly over the cake, letting it soak into the holes.
- Cool completely before serving. Top with whipped cream or ice cream if desired.
Notes
Storage: Cover and keep at room temperature for 2 days or refrigerate for up to 5.
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