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Soft butter pecan cake soaked with homemade praline sauce and finished with toasted pecans for an incredibly rich, buttery dessert that's perfect for holidays and family gatherings.

Butter Pecan Praline Poke Cake

Description: Soft butter pecan cake soaked with homemade praline sauce and finished with toasted pecans for an incredibly rich, buttery dessert that's perfect for holidays and family gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box butter pecan cake mix
  • Eggs oil, and water as directed on the package
  • 1 cup chopped toasted pecans
For the Butter-Pecan Praline Sauce
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
Pinch of salt
  • For the Topping
  • Whole or halved toasted pecans
  • Remaining praline sauce for drizzling

Equipment

  • 9×13-inch baking pan
  • Large mixing bowl
  • Medium saucepan
  • Wooden spoon
  • whisk
  • Rubber spatula

Method
 

  1. Prepare and bake the cake according to the package directions in a greased 9x13-inch pan.
  2. While still warm, poke holes all over the cake using the handle of a wooden spoon.
  3. In a saucepan, combine the heavy cream, butter, and brown sugar. Bring to a gentle simmer and cook for 3–4 minutes.
  4. Remove from the heat and stir in the vanilla and salt.
  5. Slowly pour half of the warm praline sauce over the cake, allowing it to soak into the holes.
  6. Cool the cake for at least 30 minutes.
  7. Drizzle the remaining sauce over the top.
  8. Garnish with toasted pecans and serve.

Notes

Toasting the pecans enhances their flavor.
The cake tastes even better after chilling overnight.
Warm slices slightly before serving with vanilla ice cream.
Store covered in the refrigerator for up to five days.