Decadent Butter Pecan Praline Cake

This decadent butter pecan praline poke cake is my go to for special occasions and holidays when I want a show stopping dessert that everyone raves about. The combination of rich butter cake moist caramel soaked crumbs fluffy whipped topping and toasted pecans make each bite pure indulgence.

The first time I baked this cake I brought it to a family reunion and my plate came home empty. Now it is a must have request for birthdays and potlucks.

Ingredients

• Yellow cake mix: Brings a tender moist crumb and makes the base effortless. Look for a mix without artificial flavors for the best taste
• Buttermilk: Adds tangy depth and extra softness compared to regular milk
• Unsalted butter (melted): Contributes rich flavor and extra moisture
• Large eggs: Help the cake rise and give it structure
• Chopped pecans (toasted): Provide buttery crunch and praline flavor. Toast just until golden and fragrant at home for peak freshness
• Caramel sauce: Sweetens and adds those buttery caramel notes. Homemade is divine but store bought works in a pinch
• Sweetened condensed milk: Creates a creamy smooth texture that soaks into the cake
• Heavy whipping cream: Ensures a luscious stable whipped topping
• Powdered sugar: Sweetens and helps the whipped cream hold its shape
• Vanilla extract: Layers in warmth and aromatic depth
• Extra chopped pecans: Give a lovely nutty sprinkle on top for presentation and added crunch

Step-by-Step Instructions

Prepare the Cake:

Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Grease and flour a nine by thirteen inch baking pan. In a large mixing bowl combine the yellow cake mix buttermilk melted butter and eggs. Beat on medium speed for two to three minutes until you have a smooth batter with no dry spots

Bake the Cake:

Pour the batter into your prepared pan and smooth the surface with a spatula. Bake in the center of the oven for about twenty five to thirty minutes. Watch for a golden top and use the toothpick test in the center for doneness. Allow cake to cool in the pan for ten minutes

Poke the Cake:

When the cake has cooled a bit use the handle of a wooden spoon or a sturdy skewer and poke holes all over the cake spaced about one inch apart. Aim for deep holes but do not poke all the way through to the bottom. These holes will catch all the delicious caramel mix

Add the Caramel and Condensed Milk:

In a small bowl stir together caramel sauce and sweetened condensed milk until completely blended. Pour this mixture evenly over the entire cake focusing on those poked holes so the syrupy mixture seeps inside for maximum flavor

Chill the Cake:

Let the cake finish cooling to room temperature before moving it to the fridge. Chill at least two hours or even overnight if possible. This gives time for all the flavors to set and soak into each bite of cake

Prepare the Whipped Topping:

In a clean mixing bowl pour in heavy whipping cream. Add powdered sugar and vanilla extract. Using a hand mixer or stand mixer beat until stiff peaks form. This means the cream holds its shape firmly when you lift up the beaters

Frost the Cake:

Once your cake is fully chilled and set smooth the whipped cream topping evenly over the top using a spatula. Sprinkle toasted chopped pecans evenly over the whipped topping for extra crunch and a finished look

Serve:

Cut the cake into neat squares and plate chilled. If you like you can drizzle extra caramel sauce across the top and more toasted pecans for a stunning finale at the table

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My favorite ingredient is the homemade caramel sauce when I have time to make it from scratch. It reminds me of the Southern candy my grandmother always brought to family gatherings and makes this cake extra special for me.

Storage Tips

Keep your butter pecan praline poke cake covered in the refrigerator for up to four days. Use a tight lid or wrap the pan well with plastic wrap so the whipped topping stays fresh and the cake does not dry out. For freezing slice the cake after chilling and wrap each piece tightly in plastic then foil for up to two months for best quality. Thaw overnight in the fridge before serving so the texture stays tender and creamy.

Ingredient Substitutions

You can use a vanilla or butter cake mix in place of yellow if needed. Almond or oat milk mixed with a splash of lemon juice provides a quick buttermilk alternative. For dairy free needs try coconut cream for the whipped topping and plant based butter and milk substitutes in the cake itself. If you need a nut free dessert leave out the pecans and use toffee bits for crunch.

Serving Suggestions

Serve chilled for the most luscious texture and the cleanest slices. This cake is wonderful plain or topped with extra caramel and a few more toasted pecans for extra richness. Pair with coffee after dinner or add fresh berries beside each piece for a pop of color and fruity brightness. It also looks stunning on a dessert table for special occasions.

Cultural and Historical Roots

Butter pecan and praline flavors are rooted deeply in Southern dessert traditions where caramelized nuts and rich creams are celebrated in candies and pies. Poke cakes became popular for potlucks and gatherings because the technique soaks every crumb with flavor making an easy but impressive finale to any meal. This version bridges both worlds for a truly crowd pleasing treat.

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This cake is a guaranteed crowd pleaser, perfect for enhancing your special moments!

Frequently Asked Questions

→ How do I keep the cake moist?

Poking holes and pouring the caramel-condensed milk mixture over the cake ensures every bite stays moist and flavorful.

→ Can I make this dessert ahead of time?

Yes, it's best chilled overnight, allowing the flavors to meld and the cake to absorb the caramel mixture fully.

→ Can I use store-bought whipped topping instead of homemade?

Store-bought whipped topping works for convenience, but fresh whipped cream adds a richer, fresher flavor.

→ Is it necessary to toast the pecans?

Toasting deepens the nutty flavor and adds extra crunch, enhancing the overall taste and texture.

→ What type of caramel sauce is best?

Homemade or high-quality store-bought caramel works well; choose a thick and creamy variety for best results.