Butter Pecan Praline Poke Cake

Prep Time: 30 minutes
Cook Time: 35 minutes (plus time for pecans)
Cooling/Chilling Time: 4 hours (minimum)
Total Time: 5 hours 5 minutes (including chilling)
Course: Dessert
Cuisine: American, Southern
Diet: Vegetarian
Difficulty: Medium Intensity – Involves multiple components (toasting pecans, making a cake, and a sauce) but the steps are straightforward. Excellent for a confident beginner.
Servings: 15 slices
Yield: One 9×13 inch cake

Ingredients

Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the 1 cup of chopped pecans in a single layer on a baking sheet. Toast for 5-7 minutes, until fragrant and lightly golden. Watch closely to prevent burning. Remove and let cool. Set aside 1/2 cup for the praline topping.
Prepare the Pan: Grease and flour a 9×13 inch metal baking pan, or line it with parchment paper.
Make the Cake Batter: In a large bowl using a hand mixer or stand mixer, combine the cake mix, milk, softened butter, eggs, and vanilla extract. Beat on medium speed for 2 minutes, scraping down the sides as needed. The batter will be thick and fluffy. Gently fold in the remaining 1/2 cup of toasted pecans.
Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 28-33 minutes, or until a wooden skewer inserted into the center comes out clean.

Create the Sauce: While the cake is baking, make the sauce. In a medium saucepan over medium heat, melt the 1/2 cup of butter. Whisk in the brown sugar, granulated sugar, heavy cream, and corn syrup (if using).
Simmer and Thicken: Bring the mixture to a gentle simmer, whisking constantly. Let it simmer for 2-3 minutes until it thickens slightly and the sugars have fully dissolved. Do not boil vigorously.
Finish the Sauce: Remove the saucepan from the heat and whisk in the vanilla extract and salt. Set aside.
Poke and Soak: As soon as the cake comes out of the oven, use the handle of a wooden spoon or a skewer to poke holes all over the top of the warm cake, going about 3/4 of the way down. Space the holes about 1 inch apart.
Pour the Sauce: Slowly and evenly pour the warm praline sauce over the warm cake, aiming for the holes. Use a spatula to gently spread the sauce and help it seep down into the cake. Allow the cake to cool completely in the pan on a wire rack. This is crucial for the sauce to fully absorb.

Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until completely smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Add the vanilla and a pinch of salt. Increase speed to medium-high and beat for 2 minutes until fluffy. Add heavy cream, one tablespoon at a time, until you reach a spreadable consistency.
Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Create the Praline Topping: In a small skillet over medium heat, combine the reserved 1/2 cup toasted pecans, 2 tablespoons brown sugar, 1 tablespoon butter, and 1 tablespoon heavy cream. Cook, stirring constantly, for 2-3 minutes until the sugar dissolves and the mixture becomes bubbly and coats the pecans.
Garnish and Set: Immediately spread the hot praline pecan mixture over the frosted cake. This will create a beautiful, crunchy layer.
Chill to Perfection: For the best flavor and clean slices, cover the cake and refrigerate for at least 4 hours, or preferably overnight. This allows all the flavors to meld and the cake to set perfectly.

Please note: This is an estimate provided by an online nutrition calculator. Actual values will vary based on specific ingredients and brands used.

Serving Size: 1 slice (1/15 of cake)
Calories: ~645
Total Fat: 38g (49% DV)

Saturated Fat: 19g (95% DV)
Cholesterol: 115mg (38% DV)
Sodium: 320mg (14% DV)
Total Carbohydrates: 74g (27% DV)
Dietary Fiber: 1g (4% DV)
Sugars: 62g
Protein: 6g
Vitamin D: 1mcg (5% DV)
Calcium: 115mg (10% DV)
Iron: 1mg (6% DV)
Potassium: 150mg (3% DV)

The Warm-on-Warm Rule: Pouring the warm sauce over the warm cake is non-negotiable. This allows the cake to act like a sponge, absorbing the sauce deep into its core, which is the entire point of a poke cake.
Avoid Glass Pans: For best baking results, use a metal pan. Glass pans retain heat differently and can lead to a darker, tougher crust on the cake.
Cool Completely Before Frosting: If you try to frost the cake while it’s even slightly warm, the frosting will melt and slide right off. Patience is key here.
Buttermilk Substitute: If using buttermilk, your cake will have a slightly tangier, more tender crumb. It’s a highly recommended swap!
Storage: Store this cake covered in the refrigerator for up to 5 days. The flavors continue to improve over the first 24-48 hours.
Freezing: You can freeze the unfrosted, soaked cake tightly wrapped for up to 3 months. Thaw in the refrigerator overnight before frosting and adding the praline topping.
Shortcut Option: For a quicker version, you can use a jar of store-bought caramel or butterscotch ice cream topping for the poke sauce. Warm it slightly before pouring. The flavor won’t be as deep, but it will still be delicious!