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Butter Pecan Praline Poke Cake – Buttery, Moist & Irresistibly Sweet

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Prep Time: 30 minutes
Cook Time: 35 minutes
Chill Time: 4 hours (minimum)
Total Time: 5 hours 5 minutes (including chilling)

Recipe Intensity: Easy

Servings: 15

The Ultimate Southern-Indulgence Dessert

Imagine the warm, toasty aroma of butter and pecans wafting through your kitchen. Now, picture that flavor captured in an impossibly moist, tender cake that’s been transformed into a slice of pure bliss. Welcome to the Butter Pecan Praline Poke Cake, a dessert that doesn’t just satisfy a sweet tooth—it serenades it. This cake is a masterpiece of texture and taste, featuring a from-scratch brown butter pecan cake base, perforated with dozens of tiny wells, each one filled with a rich, buttery praline sauce. The entire creation is then blanketed in a light, fluffy cream cheese frosting that provides the perfect tangy counterpoint to the profound sweetness beneath. Every single forkful is a journey through nutty, buttery, caramel-kissed perfection. This isn’t just a cake; it’s a celebration on a plate, guaranteed to be the star of any potluck, birthday, or “just because” Tuesday.

Ingredients

For the Brown Butter Pecan Cake:

  • 1 cup (2 sticks / 226g) unsalted butter

  • 1 cup chopped pecans

  • 1 box (15.25 oz) Butter Pecan cake mix or French Vanilla cake mix

  • 1 cup whole milk or buttermilk (buttermilk preferred for tenderness)

  • ½ cup sour cream, at room temperature

  • 3 large eggs, at room temperature

  • 1 teaspoon vanilla extract

For the Praline Poke Filling:

  • ¾ cup (1.5 sticks / 170g) unsalted butter

  • ½ cup packed dark brown sugar

  • ½ cup packed light brown sugar

  • ¼ cup whole milk or heavy cream

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • ½ cup chopped pecans (for sprinkling)

For the Cream Cheese Frosting:

  • 1 package (8 oz) full-fat cream cheese, softened to room temperature

  • ½ cup (1 stick / 113g) unsalted butter, softened to room temperature

  • 3 cups confectioners’ sugar, sifted

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • Additional whole or chopped pecans, for garnish

Instructions

Step 1: Brown the Butter and Toast the Pecans

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch metal baking pan.
In a light-colored saucepan or skillet, melt 1 cup of butter over medium heat. Once melted, it will begin to foam and crackle. Stir frequently and watch closely. After a few minutes, you’ll see golden brown specks forming at the bottom, and the butter will smell wonderfully nutty. This is brown butter! Immediately remove from heat and pour into a heatproof bowl, making sure to scrape all the browned bits in. Let it cool for 10-15 minutes.
Take ½ cup of this warm brown butter and toss it with the 1 cup of chopped pecans in a small bowl. Spread the pecans on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant. Set aside to cool. Reserve the remaining ½ cup of brown butter for the cake batter.

Step 2: Make the Cake Batter

In a large mixing bowl, combine the cake mix, milk, sour cream, eggs, vanilla extract, and the reserved ½ cup of brown butter. Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium speed for 2 minutes, scraping down the sides as needed. The sour cream is the secret weapon here, ensuring an exceptionally moist and dense crumb.
Gently fold in the toasted pecans that were coated in brown butter.

Step 3: Bake the Cake

Pour the batter into your prepared pan, spreading it evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top will be a beautiful golden brown.

Step 4: Create the Praline Filling and “Poke”

While the cake is baking, make the praline filling. In a medium saucepan over medium heat, combine the ¾ cup butter, dark brown sugar, light brown sugar, milk, and salt. Bring to a gentle boil, stirring constantly. Let it boil for 1 minute without stirring.
Remove from heat and stir in the 1 teaspoon of vanilla extract.
As soon as the cake comes out of the oven, use the handle of a wooden spoon or a large round straw to poke holes all over the top of the warm cake. The holes should be about 1 inch apart and go most of the way down to the bottom of the cake.
Slowly and deliberately, pour the warm praline filling over the hot cake, aiming to fill as many holes as possible. Use a spatula to gently spread it and help it seep down into the cake. Immediately sprinkle the ½ cup of chopped pecans over the top. This allows them to slightly sink into the gooey surface.

Step 5: Prepare the Frosting and Assemble

Allow the cake to cool completely to room temperature. This is critical; if you frost it while warm, the frosting will melt.
To make the frosting, in a clean bowl, beat the softened cream cheese and ½ cup butter together until completely smooth and creamy, about 2 minutes.
Gradually add the sifted confectioners’ sugar, one cup at a time, beating on low speed until incorporated after each addition. Add the vanilla and salt, then beat on medium-high speed for 2-3 minutes until light and fluffy.
Spread the frosting evenly over the completely cooled cake.
Garnish with additional whole or chopped pecans.

Step 6: The Crucial Chill

This is the step that transforms a good poke cake into a legendary one. Cover the cake and refrigerate it for at least 4 hours, but ideally overnight. This chilling time allows the praline sauce to fully set and distribute its flavor and moisture evenly throughout the entire cake, resulting in an unbelievably moist and cohesive slice.

Chef’s Notes & Tips

  • Don’t Rush the Brown Butter: Browning butter is simple, but it can burn quickly. Use a light-colored pan so you can see the color change, and never walk away from it. The nutty aroma is your best guide.

  • Room Temperature is Key: Using room temperature eggs, sour cream, and especially for the frosting, cream cheese and butter, is non-negotiable. It ensures a smooth, lump-free batter and a silky, non-grainy frosting.

  • Poking Tools: The end of a wooden chopstick works perfectly for poking holes. Avoid using anything too thin that won’t allow enough sauce to penetrate.

  • Make it Ahead: This cake is the ultimate make-ahead dessert. Preparing it a full day in advance allows the flavors to meld and the texture to become perfect.

  • Storage: Keep this cake covered in the refrigerator for up to 5 days. The cold texture is part of its charm!

Nutrition Information

Please note: The following is an estimate based on the ingredients used and serving sizes. Actual values may vary depending on specific brands and portion sizes.

Serving Size: 1 slice (1/15 of cake)
Calories: ~720
Total Fat: 42g

  • Saturated Fat: 22g

  • Trans Fat: 1g
    Cholesterol: 120mg
    Sodium: ~380mg
    Total Carbohydrates: 83g

  • Dietary Fiber: 1g

  • Total Sugars: 68g

  • Includes Added Sugars: 65g
    Protein: 6g

Vitamin D: 1mcg
Calcium: 150mg
Iron: 1mg
Potassium: 180mg

The Last Bite

The first slice of this Butter Pecan Praline Poke Cake is a moment of pure anticipation. As the server glides through the layers, it reveals a marbled interior, dark with praline and studded with pecans. The initial taste is the cool, tangy cream cheese frosting, which quickly gives way to the profound, buttery sweetness of the cake. The texture is phenomenally moist—almost pudding-like in its richness—with the delightful crunch of toasted pecans in every bite. The deep, caramel notes from the brown butter and praline create a complex flavor profile that is far greater than the sum of its parts. It’s rich, it’s decadent, and it’s utterly unforgettable. This cake doesn’t just end a meal; it becomes the main event, a testament to the power of butter, sugar, and a little bit of Southern-inspired magic.

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