Decadent Butter Pecan Praline Poke Cake Recipe

Introduction

This Decadent Butter Pecan Praline Poke Cake is a luscious dessert that combines moist cake with a rich, buttery praline sauce. The toasted pecans add a delightful crunch, making it a perfect treat for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 3 large eggs (room temperature)
• 1 cup whole milk
• 1 cup chopped pecans (toasted)
• 1 cup powdered sugar (sifted)
• ½ cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Step 3: In another bowl, cream the softened butter until fluffy, then gradually mix in the granulated sugar.
4. Step 4: Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet ingredients until just combined; gently fold in the toasted chopped pecans.
6. Step 6: Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Step 7: Once the cake has cooled slightly, poke holes all over the surface using a fork.
8. Step 8: For the praline sauce, combine heavy cream and sifted powdered sugar in a saucepan over medium heat, stirring until smooth and slightly thickened. Drizzle the warm sauce evenly over the cake, allowing it to soak into the holes.
9. Step 9: Sprinkle additional toasted pecans on top for garnish and extra crunch. Let the cake cool completely before serving.

Tips & Variations

• Toast pecans gently in a dry pan over medium heat to enhance their flavor before adding them to the cake.
• For a richer flavor, substitute half of the milk with heavy cream in the batter.
• You can add a pinch of cinnamon to the dry ingredients for a warm, spiced note.
• Use a toothpick for poking holes if you prefer smaller, more even holes for better sauce absorption.
• Replace pecans with walnuts for a different nutty twist.

Storage

Store the poke cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature or warm slightly before serving to enhance the sauce’s creaminess. You can also freeze the cake for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds work well as substitutions and provide a similar crunch and nutty flavor.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done.

Decadent Butter Pecan Praline Poke Cake Recipe

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4.8 from 142 reviews

This Decadent Butter Pecan Praline Poke Cake features a moist, buttery cake studded with toasted pecans, baked to golden perfection and then infused with a luscious praline sauce made from heavy cream and powdered sugar. The result is a rich, sweet dessert combining the nutty crunch of pecans with a smooth, creamy topping that seeps into the cake, creating an indulgent treat perfect for any special occasion or gathering.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted

Praline Sauce

• 1 cup powdered sugar, sifted
• ½ cup heavy cream

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the cake does not stick and bakes evenly.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to distribute the leavening and seasoning evenly throughout the flour.
3. Cream Butter and Sugar: In another bowl, cream the softened unsalted butter until fluffy. Gradually add the granulated sugar, continuing to beat to create a light and airy base for the cake batter.
4. Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract and whole milk until fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Carefully fold in the toasted chopped pecans to integrate their crunchy texture.
6. Bake the Cake: Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is cooked through but remains moist.
7. Poke the Cake: Once the cake has cooled slightly, use a fork to poke holes all over the surface. This allows the praline sauce to seep deeply into the cake for added moisture and flavor.
8. Prepare Praline Sauce: In a saucepan over medium heat, combine the heavy cream and sifted powdered sugar. Stir continuously until the mixture is smooth and slightly thickened.
9. Drizzle and Serve: Immediately drizzle the warm praline sauce over the warm cake, allowing it to seep into the holes made earlier. Top with additional toasted pecans if desired and serve warm or at room temperature for maximum indulgence.

Notes

• Make sure your eggs are at room temperature to help the batter mix smoothly and prevent curdling.
• To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until fragrant.
• The poke holes help the praline sauce deeply infuse the cake, making it moist and flavorful.
• Allow the cake to cool slightly before poking holes to avoid breaking the cake apart.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: Butter Pecan, Praline Poke Cake, Poke Cake, Nutty Cake, Decadent Dessert, Praline Sauce, Toasted Pecans