Description
This one feels like a cozy Southern hug — buttery, nutty, and soaked in that warm caramel praline sauce that makes every bite melt right into your heart. It’s the kind of dessert that disappears from the table faster than you expect… almost like folks are afraid someone else will take the last square first.
Ingredients:
For the Cake:
1 box butter pecan cake mix (15.25 oz)
3 large eggs
1 cup water
½ cup vegetable oil
1 cup chopped pecans, toasted
For the Praline Sauce:
1 (14 oz) can sweetened condensed milk
½ cup unsalted butter
1 cup brown sugar, packed
½ teaspoon salt
1 teaspoon vanilla extract
For the Frosting:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (8 oz) container whipped topping (Cool Whip)
½ cup chopped pecans, for garnish
Instructions:
Preheat the oven:
Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Duration: 2 minutes
Bake the cake:
In a large bowl, mix the cake mix, eggs, water, and oil until smooth. Fold in toasted pecans. Pour into dish and bake 30–35 minutes, until a toothpick comes out clean.
Duration: 35 minutes
Prepare the praline sauce:
Melt butter in a saucepan. Add brown sugar and salt; cook 2–3 minutes until bubbling. Stir in sweetened condensed milk and cook another 2–3 minutes. Remove from heat and add vanilla.
Duration: 6 minutes
Poke the cake:
Let the cake cool 10 minutes. Poke holes all over with a wooden spoon handle. Pour warm praline sauce evenly over top and let it soak in. Cool completely.
Duration: 15 minutes
Make the frosting:
Beat cream cheese and powdered sugar together until creamy. Fold in whipped topping. Spread over cooled cake.
Duration: 5 minutes
Finish and serve:
Sprinkle chopped pecans and chill for at least 1 hour. That buttery praline magic truly shines when cold.
Duration: 1 hour
Step-by-Step Guide
Follow these detailed steps for a perfect Praline Poke Cake every time. First, ensure all ingredients are at room temperature for even mixing. When toasting the pecans for the cake batter, spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant, watching closely to prevent burning. For the cake batter, mix only until the ingredients are just combined; overmixing can lead to a dense texture. The key step is poking the holes while the cake is still warm—use the handle of a wooden spoon for ideal, sauce-catching channels. Pour the praline sauce slowly, allowing it to seep into every hole.
Serving Suggestions
This rich cake is best served chilled. For an elegant presentation, cut into neat squares and plate individually. A small dollop of extra whipped topping and a single toasted pecan on top of each slice makes a beautiful garnish. It pairs wonderfully with a strong cup of black coffee to balance the sweetness or a glass of cold milk. For a special occasion, serve alongside a scoop of vanilla bean ice cream.
How-to Summary
In short: Prepare a butter pecan cake mix with added toasted pecans and bake. While the cake bakes, create a caramel-like sauce from butter, brown sugar, and sweetened condensed milk. Poke holes in the warm cake and pour the sauce over it to soak. Once completely cool, top with a simple cream cheese and whipped topping frosting, garnish with more pecans, and chill thoroughly before serving.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. In fact, it’s better when made a day ahead. The extended chilling time allows the flavors to meld and the sauce to fully permeate the cake.
What can I use instead of Cool Whip? You can substitute with an equal amount of freshly whipped heavy cream sweetened with a tablespoon of powdered sugar for a less processed option.
My sauce is too thick. What happened? You likely cooked it too long. The sauce should be pourable. If it thickens too much, whisk in a tablespoon of milk or cream to loosen it.
How should I store leftovers? Keep the cake covered in the refrigerator for up to 4 days. The frosting contains dairy and must be kept cold.
Can I use a homemade cake instead of a mix? Yes, use your favorite butter or yellow cake recipe baked in a 9×13 pan. Add 1 cup of toasted chopped pecans to the batter for the signature flavor.
Common Mistakes to Avoid
- Poking holes when the cake is cold: This prevents the sauce from soaking in properly. Always poke while the cake is still warm.
- Overcooking the praline sauce: Cook just until combined and slightly thickened. Overcooking makes it hard and chewy once cooled.
- Frosting a warm cake: Applying the cream cheese frosting before the cake and sauce are completely cool will cause the frosting to melt and become runny.
- Skipping the toasting step for pecans: Toasting is crucial for deepening the nutty flavor and adding texture. Raw pecans will taste bland.
Conclusion
This Praline Poke Cake is a guaranteed crowd-pleaser that masterfully combines convenience with homemade decadence. The process is straightforward, but the result tastes like you spent hours in the kitchen. The interplay of the moist, nutty cake, the rich, buttery praline sauce, and the cool, creamy frosting creates a dessert that is truly greater than the sum of its parts. Remember the key tips: toast your pecans, poke while warm, and be patient during the chilling stage. Serve this cake at your next gathering and prepare for it to become an instant classic.