Butter Pecan Praline Poke Cake
A rich, buttery poke cake inspired by butter pecan ice cream. A boxed yellow cake mix is studded with pecans, soaked with a homemade praline filling, and topped with fluffy buttercream, toasted pecans, and caramel sauce.
Ingredients
For the cake
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 cup chopped pecans
For the praline filling
- 1 can sweetened condensed milk 14 oz
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
For the frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
For garnish
- 1/2 cup chopped pecans
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 350°F, which is about 175°C. Grease a 9x13-inch baking pan generously with butter or nonstick spray.
- In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix according to the package instructions until the batter is smooth and free of lumps. Fold in 1/2 cup of chopped pecans.
- Pour the batter into the prepared pan. Use a spatula to spread it evenly. Bake for 28 to 32 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the praline filling. In a medium saucepan, combine sweetened condensed milk, unsalted butter, and brown sugar. Cook over medium heat, stirring constantly to prevent scorching. The mixture should thicken and turn a golden brown color after about 5 to 7 minutes.
- Remove the saucepan from the heat. Stir in the vanilla extract and 1/2 cup chopped pecans. The filling will continue to thicken slightly as it cools.
- When the cake comes out of the oven, let it cool for exactly 5 minutes. Using the handle of a wooden spoon, poke holes all over the surface. Space the holes about 1 inch apart. Make sure the holes go deep but not all the way through the bottom.
- Pour the warm praline filling over the warm cake. Use a spatula or the back of a spoon to guide the filling into the holes. Allow the cake to cool completely at room temperature.
- For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, alternating with the heavy cream. Beat in the vanilla extract and salt. Continue beating until the frosting is smooth and fluffy.
- Spread the frosting evenly over the completely cooled cake. An offset spatula works beautifully here.
- Sprinkle the remaining 1/2 cup chopped pecans over the frosting. Finish with a generous drizzle of caramel sauce.
- Refrigerate the cake for at least 2 hours before serving. This rest time allows the praline filling to set and the flavors to meld.
Notes
Ingredient tips: You can substitute butter pecan cake mix for yellow cake mix for an even deeper nutty flavor. Light brown sugar works well, but dark brown sugar adds a more intense molasses note. Toasting the pecans before adding them to the filling and garnish brings out their natural oils and flavor. If you do not have heavy cream, whole milk works in the frosting, though the texture will be slightly less fluffy.
Common Mistakes to Avoid:
1. Poking the cake while it is too hot. Wait 5 minutes after removing it from the oven.
2. Making the holes too small or too close together. Use a thick wooden spoon handle and space holes about 1 inch apart.
3. Pouring cold filling onto a warm cake. The praline filling should be warm when you pour it.
4. Frosting the cake before it is fully cooled. The buttercream will melt and slide off.
5. Skipping the chilling time. Refrigeration allows the praline filling to set.
6. Overmixing the cake batter. Mix just until combined. Storage Tips:
Refrigerator: Store covered tightly with plastic wrap or in an airtight container for up to 5 days.
Freezer: Wrap fully assembled cake in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in the refrigerator.
Reheating: Not recommended because the frosting will melt. Freeze unfrosted cake squares with praline filling and warm in microwave later, then add frosting.
1. Poking the cake while it is too hot. Wait 5 minutes after removing it from the oven.
2. Making the holes too small or too close together. Use a thick wooden spoon handle and space holes about 1 inch apart.
3. Pouring cold filling onto a warm cake. The praline filling should be warm when you pour it.
4. Frosting the cake before it is fully cooled. The buttercream will melt and slide off.
5. Skipping the chilling time. Refrigeration allows the praline filling to set.
6. Overmixing the cake batter. Mix just until combined. Storage Tips:
Refrigerator: Store covered tightly with plastic wrap or in an airtight container for up to 5 days.
Freezer: Wrap fully assembled cake in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in the refrigerator.
Reheating: Not recommended because the frosting will melt. Freeze unfrosted cake squares with praline filling and warm in microwave later, then add frosting.