Name: Butter Pecan Praline Poke Cake Recipe
Ingredients: 1 box (15.25 ounces) Yellow Cake Mix: Using a boxed cake mix is the secret to the ease of this poke cake recipe. It saves time and ensures a consistently moist and tender crumb. Feel free to use your favorite brand of yellow cake mix.; 1 cup Water: Water is essential for activating the cake mix and creating the right batter consistency.; 1/3 cup Vegetable Oil: Oil contributes to the moistness of the cake. Vegetable oil is a neutral choice, but you can also use canola oil or another light oil.; 3 Large Eggs: Eggs provide structure and richness to the cake. They help bind the ingredients together and contribute to the cake’s texture.; 1 teaspoon Butter Extract: This is a key ingredient for amplifying the butter pecan flavor. Butter extract adds a concentrated buttery note that complements the pecans beautifully.; 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile and adds a touch of warmth and sweetness.; 1 cup Pecan Halves, Toasted and Chopped: Toasted pecans are crucial! Toasting brings out their nutty flavor and adds a delightful crunch to the cake. Chopping them ensures they are evenly distributed throughout the batter.; 1 can (14 ounces) Sweetened Condensed Milk: Sweetened condensed milk is the star of the praline poke. It creates a rich, creamy, and intensely sweet sauce that soaks into the cake, making it incredibly moist and flavorful.; 1 cup Heavy Cream: Heavy cream adds richness and body to the praline sauce. It helps create a luxurious texture that perfectly complements the sweetness of the condensed milk.; 1 cup Light Brown Sugar, Packed: Brown sugar contributes to the praline flavor, adding a molasses-like sweetness and depth of flavor that white sugar can’t replicate. Packing it ensures you get the correct amount.; 1/2 cup (1 stick) Unsalted Butter: Butter is essential for the praline sauce. It adds richness, flavor, and helps create a smooth, glossy texture. Unsalted butter allows you to control the saltiness of the sauce.; 1 teaspoon Butter Extract: Just like in the cake, butter extract boosts the buttery notes in the praline sauce, enhancing the overall butter pecan praline experience.; 1/2 teaspoon Salt: A pinch of salt balances the sweetness of the praline sauce and enhances the other flavors.; 1 cup Pecan Halves, Toasted and Chopped: More toasted pecans! These are for the praline poke itself, adding texture and flavor that seeps into the cake along with the sauce.; 8 ounces Cream Cheese, Softened: Cream cheese frosting provides a tangy and creamy counterpoint to the sweetness of the cake and praline. Make sure it’s softened to room temperature for a smooth frosting.; 1 cup (2 sticks) Unsalted Butter, Softened: Butter adds richness and structure to the frosting. Softened butter is crucial for creating a light and fluffy frosting.; 4 cups Powdered Sugar: Powdered sugar sweetens and thickens the frosting, creating the perfect consistency for spreading. You may need to adjust the amount slightly depending on your desired frosting thickness.; 1 teaspoon Vanilla Extract: Vanilla extract enhances the flavor of the frosting and adds a touch of warmth.; Pinch of Salt: A tiny pinch of salt balances the sweetness of the frosting and enhances the other flavors.; Optional Garnish: Additional Toasted Pecan Halves: For an extra touch of elegance and flavor, you can garnish the frosted cake with more toasted pecan halves.

Ingredients

Scale

For the Butter Pecan Cake:

1 box (15.25 ounces) Yellow Cake Mix: Using a boxed cake mix is the secret to the ease of this poke cake recipe. It saves time and ensures a consistently moist and tender crumb. Feel free to use your favorite brand of yellow cake mix.

1 cup Water: Water is essential for activating the cake mix and creating the right batter consistency.

1/3 cup Vegetable Oil: Oil contributes to the moistness of the cake. Vegetable oil is a neutral choice, but you can also use canola oil or another light oil.

3 Large Eggs: Eggs provide structure and richness to the cake. They help bind the ingredients together and contribute to the cake’s texture.

1 teaspoon Butter Extract: This is a key ingredient for amplifying the butter pecan flavor. Butter extract adds a concentrated buttery note that complements the pecans beautifully.

1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile and adds a touch of warmth and sweetness.

1 cup Pecan Halves, Toasted and Chopped: Toasted pecans are crucial! Toasting brings out their nutty flavor and adds a delightful crunch to the cake. Chopping them ensures they are evenly distributed throughout the batter.

For the Praline Poke:

1 can (14 ounces) Sweetened Condensed Milk: Sweetened condensed milk is the star of the praline poke. It creates a rich, creamy, and intensely sweet sauce that soaks into the cake, making it incredibly moist and flavorful.

1 cup Heavy Cream: Heavy cream adds richness and body to the praline sauce. It helps create a luxurious texture that perfectly complements the sweetness of the condensed milk.

1 cup Light Brown Sugar, Packed: Brown sugar contributes to the praline flavor, adding a molasses-like sweetness and depth of flavor that white sugar can’t replicate. Packing it ensures you get the correct amount.

1/2 cup (1 stick) Unsalted Butter: Butter is essential for the praline sauce. It adds richness, flavor, and helps create a smooth, glossy texture. Unsalted butter allows you to control the saltiness of the sauce.

1 teaspoon Butter Extract: Just like in the cake, butter extract boosts the buttery notes in the praline sauce, enhancing the overall butter pecan praline experience.

1/2 teaspoon Salt: A pinch of salt balances the sweetness of the praline sauce and enhances the other flavors.

1 cup Pecan Halves, Toasted and Chopped: More toasted pecans! These are for the praline poke itself, adding texture and flavor that seeps into the cake along with the sauce.

For the Frosting:

8 ounces Cream Cheese, Softened: Cream cheese frosting provides a tangy and creamy counterpoint to the sweetness of the cake and praline. Make sure it’s softened to room temperature for a smooth frosting.

1 cup (2 sticks) Unsalted Butter, Softened: Butter adds richness and structure to the frosting. Softened butter is crucial for creating a light and fluffy frosting.

4 cups Powdered Sugar: Powdered sugar sweetens and thickens the frosting, creating the perfect consistency for spreading. You may need to adjust the amount slightly depending on your desired frosting thickness.

1 teaspoon Vanilla Extract: Vanilla extract enhances the flavor of the frosting and adds a touch of warmth.

Pinch of Salt: A tiny pinch of salt balances the sweetness of the frosting and enhances the other flavors.

Optional Garnish: Additional Toasted Pecan Halves: For an extra touch of elegance and flavor, you can garnish the frosted cake with more toasted pecan halves.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center for even baking.

Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour for easier pan preparation. This will prevent the cake from sticking and ensure easy removal after baking.

Step 2: Prepare the Butter Pecan Cake Batter

In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, eggs, butter extract, and vanilla extract.

Using an electric mixer (hand mixer or stand mixer), beat the ingredients together on low speed until just combined. Be careful not to overmix at this stage.

Increase the mixer speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed. This will ensure all ingredients are well incorporated and the batter is smooth.

Gently fold in the toasted and chopped pecans into the batter using a spatula. Distribute them evenly throughout the batter.

Step 3: Bake the Cake

Pour the cake batter into the prepared 9×13 inch baking pan and spread it evenly to the edges.

Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back lightly when touched.

Let the cake cool in the pan for 10-15 minutes before proceeding to the next step. This allows the cake to firm up slightly and makes it easier to poke.

Step 4: Prepare the Praline Poke Sauce

While the cake is cooling, prepare the praline poke sauce. In a medium saucepan, combine the sweetened condensed milk, heavy cream, brown sugar, butter, butter extract, and salt.

Place the saucepan over medium heat and stir constantly until the butter is melted and the sugar is dissolved.

Bring the mixture to a simmer, stirring occasionally, and cook for 3-5 minutes, or until the sauce slightly thickens. Be careful not to let it boil vigorously, as it can scorch.

Remove the saucepan from the heat and stir in the toasted and chopped pecans.

Step 5: Poke and Soak the Cake

Using the handle of a wooden spoon or a fork, poke holes all over the warm cake, spacing them about 1 inch apart. Make sure to poke the holes deeply enough to reach near the bottom of the cake.

Slowly and evenly pour the warm praline sauce over the poked cake, ensuring it seeps into all the holes. You may not need to use all the sauce, but use as much as you can to thoroughly soak the cake.

Let the cake cool completely in the pan. This is crucial for the praline sauce to fully absorb and the cake to set up properly. Cooling can take at least 2-3 hours at room temperature, or you can speed it up by refrigerating for at least 1 hour.

Step 6: Prepare the Cream Cheese Frosting

While the cake is cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Once all the powdered sugar is added, increase the speed to medium and beat until the frosting is light and fluffy.

Stir in the vanilla extract and salt. Beat for another minute to ensure everything is well combined.

Step 7: Frost and Garnish

Once the cake is completely cooled, frost it generously with the cream cheese frosting. Spread the frosting evenly over the top of the cake.

If desired, garnish the frosted cake with additional toasted pecan halves for a beautiful and flavorful finishing touch.

Step 8: Chill and Serve

For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together even further.

Cut the cake into squares and serve chilled. Enjoy every delicious bite of your homemade Butter Pecan Praline Poke Cake!

Nutrition

Serving Size: one normal portion
Calories: 25-30g
Sugar: 40-50g
Sodium: 250-350mg
Saturated Fat: 15-20g
Carbohydrates: 50-60g
Protein: 4-5g
Cholesterol: 100-120mg