Advertisements
If you’re a fan of rich, buttery desserts that melt in your mouth, this Caramel Butter Pecan Praline Poke Cake will quickly become your go-to treat. Combining the warmth of caramel, the crunch of pecans, and the creaminess of whipped topping, this dessert captures the heart of Southern baking in every bite. It’s an indulgent, crowd-pleasing cake that’s perfect for holidays, potlucks, or any time you want to impress your guests with minimal effort.
Advertisements
This easy poke cake recipe starts with a simple yellow cake mix and transforms it into a decadent masterpiece drenched in caramel sauce and topped with a sweet, buttery praline topping. Every forkful is creamy, nutty, and perfectly sweet—just the way a classic Southern dessert should be.
Why You’ll Love This Recipe
This cake isn’t just delicious—it’s foolproof and perfect for any occasion. Here’s why you’ll adore it:
Advertisements
- Easy to make: Starts with a boxed cake mix but tastes completely homemade.
- Rich and indulgent: Layers of caramel, condensed milk, and pecans make every bite irresistible.
- Perfect for parties: Feeds a crowd and travels well.
- Make-ahead friendly: Actually tastes better the next day as the flavors blend together.
- Customizable: You can tweak the toppings or use homemade caramel for extra flavor.
Ingredients Breakdown
Let’s explore the star ingredients that give this Caramel Butter Pecan Praline Poke Cake its signature flavor and texture.
- Yellow cake mix: A time-saving base that bakes into a soft, fluffy cake.
- Water, vegetable oil, and eggs: These create a moist, tender crumb when mixed into the cake batter.
- Caramel sauce: The key to that rich, buttery sweetness. You can use store-bought or homemade caramel.
- Sweetened condensed milk: Adds creamy richness and helps create the signature “poke cake” texture.
- Chopped pecans: Provide a crunchy contrast that balances the creamy layers.
- Whipped topping: A light and fluffy layer that cools and complements the sweet caramel base.
- Powdered sugar and melted butter: Sweeten and enrich the topping for extra indulgence.
- Brown sugar: Adds a warm, caramel-like flavor and a hint of texture to the final layer.
Optional: For a gourmet twist, toast the pecans lightly in a dry pan before adding them—this enhances their nutty aroma.
Tips and Tricks
- Don’t skip the holes: Poking the cake allows the caramel mixture to soak deep into every bite.
- Warm caramel mixture slightly: It pours and absorbs more evenly when slightly warm.
- Use room-temperature ingredients: This helps the cake bake evenly.
- Let it chill: Refrigerating the cake for at least an hour makes it even creamier.
- For an extra-rich flavor: Add a teaspoon of vanilla extract to the caramel mixture.
Variations and Customizations
You can easily put your own spin on this recipe:
- Butter Pecan Cake Mix: Swap the yellow cake mix for butter pecan cake mix for a deeper nutty flavor.
- Chocolate Drizzle: Add a touch of chocolate sauce over the topping for a turtle-style twist.
- Coconut Lovers: Sprinkle toasted coconut flakes on top for added texture.
- Salted Caramel: Use salted caramel sauce instead of regular caramel for a sweet-and-salty finish.
- Homemade Whipped Cream: Replace store-bought whipped topping with fresh whipped cream for a more natural taste.
Pairing Suggestions
This cake pairs beautifully with a variety of beverages and desserts:
- Coffee or espresso: The bitterness of coffee perfectly complements the sweetness of the cake.
- Vanilla ice cream: Adds cool, creamy contrast to the warm caramel flavors.
- Hot chocolate: A comforting pairing for chilly evenings.
- Sweet white wine: A glass of Moscato or Riesling makes for a lovely dessert pairing.
Storage Instructions
- Refrigerator: Store covered in the refrigerator for up to 5 days. The flavor deepens over time.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before serving.
- Serving tip: Serve chilled or slightly cold for the best texture.
Popular Questions
Can I make this cake ahead of time?
Yes! This poke cake actually tastes better the next day because the caramel mixture has more time to soak in.
Can I use homemade caramel sauce?
Absolutely. Homemade caramel gives this dessert an even richer, buttery flavor.
How can I prevent the topping from being too sweet?
You can reduce the powdered sugar slightly or use lightly sweetened whipped topping.
Can I make it without nuts?
Yes, simply omit the pecans for a nut-free version. The cake will still be deliciously rich.
Caramel Butter Pecan Praline Poke Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
- Prepare the cake batter by combining the yellow cake mix, water, oil, and eggs according to package directions. Mix until smooth.
- Pour batter into the greased pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes after baking.
- Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake.
- In a saucepan over medium heat, combine caramel sauce, sweetened condensed milk, and chopped pecans. Stir until smooth and heated through.
- Pour the warm caramel mixture evenly over the cake, letting it soak into the holes.
- In a bowl, combine whipped topping, powdered sugar, and melted butter. Stir until smooth.
- Spread the whipped topping evenly over the cake.
- Sprinkle brown sugar and extra chopped pecans on top for garnish.
- Refrigerate for at least 1 hour before serving to let flavors meld.
Notes
- For a lighter version, use low-fat whipped topping and fat-free sweetened condensed milk.
- You can drizzle additional caramel sauce before serving for a bakery-style presentation.
- Best served cold or slightly chilled.
Advertisements