About This Recipe
This Butter Pecan Praline Poke Cake is a rich and moist dessert. The technique of poking holes into a baked cake allows a creamy butterscotch or praline sauce to seep throughout, creating a flavorful and tender crumb. It is typically finished with a topping of toasted pecans and whipped cream or frosting.
Why You’ll Love This Recipe
This cake features a combination of textures and flavors, from the soft cake to the crunchy pecans and the sweet, gooey filling. The method is straightforward, often utilizing a boxed cake mix as a base for simplicity. It is a crowd-pleasing dessert suitable for potlucks and family gatherings.
Ingredients
- 1 box (approximately 15.25 ounces) butter pecan cake mix
- Ingredients listed on the cake mix box (typically eggs, oil, and water)
- 1 cup chopped pecans
- 1 jar (approximately 12 ounces) butterscotch or praline ice cream topping
- 1 can (14 ounces) sweetened condensed milk
- 1 container (8 ounces) frozen whipped topping, thawed
- Additional pecans for garnish (optional)
Step by Step Instructions
- Preheat the oven to the temperature specified on the cake mix box (typically 350°F or 175°C). Grease a 9×13-inch baking pan.
- Prepare the butter pecan cake mix batter according to the package directions. Stir in the 1 cup of chopped pecans.
- Pour the batter into the prepared pan and bake for the time indicated on the box, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 10-15 minutes. While still warm, use the handle of a wooden spoon or a similar tool to poke holes all over the top of the cake, spacing them about an inch apart.
- In a medium bowl, whisk together the butterscotch or praline topping and the sweetened condensed milk until well combined.
- Slowly pour the butterscotch and milk mixture over the warm cake, aiming to fill the holes. Spread evenly with a spatula to ensure it soaks in.
- Allow the cake to cool completely to room temperature.
- Once cooled, spread the thawed whipped topping evenly over the entire surface of the cake.
- Sprinkle with additional chopped pecans for garnish, if desired.
- Refrigerate the cake for at least 4 hours, or preferably overnight, before serving to allow the flavors to meld and the cake to set.
FAQ
Can I make this cake from scratch instead of using a mix?
Yes. You can use a from-scratch butter or yellow cake recipe as a base. Add 1-2 teaspoons of butter pecan or caramel flavoring and fold in the chopped pecans before baking.
What can I use instead of a butterscotch topping?
A caramel or praline sauce can be used as a direct substitute for the butterscotch topping.
How do I toast pecans for this recipe?
Spread pecans in a single layer on a baking sheet. Bake at 350°F for 5-10 minutes, stirring once, until fragrant and lightly browned.
You Must Know
The cake must be poked while it is still warm to allow the holes to remain open and accept the filling. Pouring the sauce mixture slowly is crucial for maximum absorption. Chilling the cake is not optional; it is a necessary step for the proper texture and flavor development.
Storage Tips
Store the cake covered in the refrigerator for up to 4 days. Due to the dairy-based toppings and fillings, it should not be left at room temperature for extended periods. This cake can be frozen for up to 2 months. Wrap individual slices or the entire pan tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator before serving.