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Butter Pecan Praline Poke Cake

Close-up of a moist slice of butter pecan praline poke cake topped with whipped cream, caramel sauce, and chopped pecans.
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A recipe for a moist, buttery pecan cake soaked in a sweet praline sauce and topped with whipped cream.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 1 cup boiling water
  • 1/2 cup cold milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/4 cup chopped pecans, for garnish

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9×13 inch baking pan.
  2. Prepare the cake batter according to the package directions, substituting the water with 1 cup of water, oil, eggs, and vanilla extract. Stir in the 1/2 cup toasted 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.
  4. While the cake bakes, prepare the soaking liquid. In a medium bowl, whisk together the butterscotch pudding mix and 1 cup of boiling water until smooth. Whisk in the cold milk. Set aside.
  5. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top, about 1 inch apart.
  6. Slowly pour the butterscotch mixture evenly over the top of the warm cake, allowing it to soak into the holes. Let the cake cool completely on a wire rack.
  7. Prepare the praline sauce. In a small saucepan, combine the sweetened condensed milk, brown sugar, butter, and 1/2 cup heavy cream.
  8. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 5 to 7 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
  9. Pour the warm praline sauce evenly over the cooled cake. Refrigerate for at least 2 hours, or until the sauce sets.
  10. Before serving, spread the thawed whipped topping over the praline layer. Garnish with the remaining 1/4 cup chopped pecans.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant.
  • For a richer flavor, you can substitute the instant pudding with a homemade custard base.
  • If you prefer a thicker topping, use a stabilized whipped cream or cream cheese frosting instead of frozen whipped topping.

Nutrition

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