Butter Pecan Praline Poke Cake Recipe

This decadent Butter Pecan Praline Poke Cake is a delightful combination of moist butter pecan cake, rich praline sauce, and creamy whipped topping. The praline sauce seeps into the cake, creating a delicious and indulgent dessert.

Ingredients:

Cake:

Praline Sauce:

Topping:

Instructions:

1. Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Prepare cake mix according to package instructions, replacing water with milk and adding melted butter. Add eggs and vanilla extract. Fold in toasted pecans. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 10 minutes.
2. Make the Praline Sauce: Melt butter in a medium saucepan over medium heat. Add brown sugar and stir until sugar is dissolved and mixture is bubbling. Stir in heavy cream and vanilla extract. Bring to a simmer and cook for 2 minutes, stirring constantly, until sauce is smooth and slightly thickened. Remove from heat and stir in chopped pecans.
3. Poke the Cake: Using a wooden spoon or straw, poke holes all over the cake to allow praline sauce to soak through. Pour praline sauce evenly over the cake.
4. Top the Cake: Once cake has cooled completely, spread whipped topping evenly over the top. Garnish with chopped pecans.
5. Chill and Serve: Refrigerate cake for at least 2 hours to allow praline sauce to soak into the cake. Slice and serve chilled, or let cake come to room temperature for a softer texture.