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Butter Pecan Praline Poke Cake

A decadent slice of butter pecan praline poke cake soaked in caramel sauce, topped with whipped cream and chopped pecans.
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A very moist sheet cake soaked in a rich praline sauce and topped with a creamy frosting and toasted pecans.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted (for cake batter)
  • 1/2 cup butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup water (for sauce)
  • 1 teaspoon vanilla extract (for sauce)
  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream (for frosting)
  • 1/2 cup chopped pecans, toasted (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. Prepare the cake batter according to the yellow cake mix directions, substituting the required water with 1 cup of water, oil, eggs, and vanilla extract. Stir in the 1/2 cup of chopped pecans.
  3. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  4. While the cake cools, prepare the praline sauce. In a small saucepan over medium heat, combine the 1/2 cup butter, brown sugar, 1/2 cup heavy cream, 1/4 cup water, and 1 teaspoon vanilla. Stir constantly until the sugar dissolves and the mixture simmers. Cook for 2 minutes, stirring occasionally. Remove from heat.
  5. Use the handle of a wooden spoon or a fork to poke holes all over the top of the warm cake, about 1 inch apart.
  6. Slowly pour the warm praline sauce evenly over the entire cake, allowing the sauce to soak into the holes. Let the cake cool completely, about 1 hour.
  7. Prepare the frosting. In a large bowl, beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually add the powdered sugar and salt, beating until combined. Add the 1/2 cup heavy cream and beat until the frosting is light and fluffy.
  8. Spread the frosting evenly over the cooled, soaked cake.
  9. Sprinkle the remaining 1/2 cup of toasted pecans over the top of the frosting. Chill the cake for at least 1 hour before serving for the best texture.

Notes

  • Toast the pecans lightly in a dry skillet over medium heat for 3 to 5 minutes, watching carefully to prevent burning.
  • You can make this cake one day ahead; cover and refrigerate.
  • For an extra rich flavor, use buttermilk instead of water in the cake mix, if desired.

Nutrition

Find it online: https://tasteportfolio.com/butter-pecan-praline-poke-cake/