Description
Indulge in this delectable Sweet Bliss With Butter Pecan Praline Poke Cake, a luscious dessert featuring moist butter pecan cake soaked with rich praline sauce, topped with fluffy whipped topping, caramel drizzle, and crunchy pecans. Perfect for celebrations or a comforting sweet treat.
Ingredients
Scale
For the Cake
- 1 box butter pecan cake mix
- Ingredients called for on the box including eggs, oil, and water
For the Praline Sauce
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the Topping
- 8 ounces whipped topping, thawed
- 1/2 cup caramel sauce
- 1/4 cup chopped pecans
Instructions
- Prepare the Cake: Follow the directions on the butter pecan cake mix box to prepare the batter, incorporating the required eggs, oil, and water. Pour the batter into a 9×13-inch baking pan.
- Bake the Cake: Bake the cake as directed on the package until a toothpick inserted in the center comes out clean.
- Make Holes in Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the entire cake surface, allowing the sauce to seep in.
- Prepare Praline Sauce: In a saucepan over medium heat, melt the unsalted butter. Stir in brown sugar and heavy cream, bringing the mixture to a gentle boil. Cook for 2 to 3 minutes while stirring constantly until it thickens slightly.
- Finish Sauce: Remove from heat and stir in vanilla extract and chopped pecans.
- Pour Sauce Over Cake: Slowly pour the warm praline sauce over the cake, making sure it fills all the holes for maximum flavor infusion.
- Cool the Cake: Allow the cake to cool completely to set the sauce and cake together.
- Add Topping: Spread the thawed whipped topping evenly over the cooled cake.
- Garnish: Drizzle the caramel sauce over the whipped topping and sprinkle with the remaining chopped pecans for added texture and flavor.
- Serve: Slice the cake and serve chilled or at room temperature.
Notes
- For extra richness and flavor, refrigerate the cake for at least 2 hours before serving.
- You can substitute homemade whipped cream for the store-bought whipped topping if preferred.
- Ensure the cake is warm when poking holes so the sauce can penetrate deeper.
- This dessert can be prepared a day ahead and refrigerated for convenience.
