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–+ servings
Isabella

Butter Pecan Praline Poke Cake: Irresistibly Delicious!

A deliciously moist Butter Pecan Praline Poke Cake infused with caramel and topped with whipped cream and pecans.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans toasted
  • 1 cup caramel sauce store-bought or homemade
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for whipped cream
  • Extra chopped pecans for garnish

Method
 

  1. Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, eggs, milk, and vanilla extract. Beat on medium speed for 2-3 minutes until well combined and smooth.
  3. Fold in the toasted pecans gently until evenly distributed. Pour the batter into the prepared baking pan and spread it evenly.
  4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for about 10 minutes.
  5. Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake, about 1 inch apart.
  6. Drizzle the caramel sauce evenly over the warm cake, allowing it to seep into the holes. Let the cake cool completely at room temperature, then refrigerate for at least 2 hours to set.
  7. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake.
  8. Garnish with extra chopped pecans and drizzle with additional caramel sauce if desired.
  9. Serve chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 35gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 200mgFiber: 1gSugar: 25g

Notes

  • For a richer flavor, try adding a teaspoon of bourbon to the caramel sauce.
  • You can substitute the pecans with walnuts or almonds for a different nutty twist.
  • For a chocolate version, add cocoa powder to the cake batter and use chocolate sauce instead of caramel.

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