There’s something magical about a cake that not only tastes incredible but also brings back fond memories. My Butter Pecan Praline Poke Cake does just that. It’s a delightful blend of buttery goodness, crunchy pecans, and sweet caramel that makes it perfect for any occasion. Whether you’re looking to impress guests or simply treat yourself after a long day, this cake is your go-to solution. It’s easy to whip up, and the best part? It’s a guaranteed crowd-pleaser. Let’s dive into this delicious adventure together!
Why You’ll Love This Butter Pecan Praline Poke Cake
This Butter Pecan Praline Poke Cake is a dream come true for busy home cooks. It’s quick to prepare, taking just over an hour from start to finish. The rich flavors of butter, pecans, and caramel create a taste sensation that’s hard to resist. Plus, it’s a versatile dessert that works for any gathering, making it a fantastic choice for impressing friends and family alike!
Ingredients for Butter Pecan Praline Poke Cake
Gathering the right ingredients is the first step to creating this delightful Butter Pecan Praline Poke Cake. Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and texture.
Granulated sugar: Sweetens the cake and helps create that lovely golden crust.
Baking powder: This leavening agent ensures your cake rises beautifully.
Salt: A pinch enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Whole milk: Contributes to the cake’s moistness and tenderness.
Large eggs: They bind the ingredients together and add richness.
Vanilla extract: A must-have for that warm, comforting flavor.
Chopped pecans: Toasted for extra crunch and nutty flavor; they’re the star of this cake!
Caramel sauce: Drizzled over the cake, it seeps into the holes, creating a gooey, sweet surprise.
Heavy whipping cream: Whipped to fluffy perfection for a luscious topping.
Powdered sugar: Sweetens the whipped cream and helps stabilize it.
Additional vanilla extract: For the whipped cream, enhancing its flavor.
For those looking to switch things up, consider adding a teaspoon of maple extract for a deeper flavor. If pecans aren’t your thing, walnuts or almonds can be great substitutes. You can find the exact measurements for these ingredients at the bottom of the article, ready for printing!
How to Make Butter Pecan Praline Poke Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms up, grab a 9×13-inch baking pan and grease it with butter or cooking spray. Then, dust it lightly with flour to ensure your cake slides out easily after baking. This step is crucial for a perfect finish!
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until they’re well blended. This simple step ensures that your dry ingredients are evenly distributed, which is key for a uniform cake texture. Trust me, it makes a difference!
Step 3: Combine Wet Ingredients
Now, it’s time to add the wet ingredients. Toss in the softened unsalted butter, whole milk, large eggs, and vanilla extract into the dry mix. Beat everything together with an electric mixer on medium speed for about two minutes. You want a smooth, creamy batter that’s full of flavor!
Step 4: Fold in Pecans
Gently fold in the toasted chopped pecans into your batter. Use a spatula to incorporate them without overmixing. This step adds that delightful crunch and nutty flavor that makes this Butter Pecan Praline Poke Cake truly special. You’ll love the texture they bring!
Step 5: Bake the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. The aroma wafting through your kitchen will be irresistible!
Step 6: Poke and Drizzle
Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes all over the top of the cake. Drizzle the caramel sauce generously over the surface, allowing it to seep into those holes for maximum flavor!
Step 7: Prepare Whipped Cream
In a separate bowl, whip the heavy cream with powdered sugar and a splash of vanilla extract until stiff peaks form. This fluffy topping is the perfect complement to your cake. It adds a lightness that balances the rich flavors of the butter and caramel beautifully!
Step 8: Assemble and Chill
Spread the whipped cream evenly over the cooled cake, making it look as good as it tastes. If you like, sprinkle some additional chopped pecans on top for a finishing touch. Refrigerate the cake for at least an hour before serving. This chilling time allows the flavors to meld together perfectly!
Tips for Success
Make sure your butter is softened for easy mixing; it helps create a smooth batter.
Toast your pecans before adding them for an extra layer of flavor and crunch.
Don’t skip the chilling step; it enhances the cake’s flavor and texture.
Use a good quality caramel sauce for the best taste; homemade is even better!
Experiment with different nuts for a unique twist on this classic recipe.
Equipment Needed
9×13-inch baking pan: Essential for baking the cake; a glass or metal pan works well.
Mixing bowls: Use a large bowl for mixing ingredients; any size will do.
Electric mixer: A hand mixer speeds up the process, but a whisk works too.
Spatula: Perfect for folding in pecans and spreading whipped cream.
Wooden spoon or skewer: Handy for poking holes in the cake.
Variations
Maple Pecan Twist: Add a teaspoon of maple extract to the batter for a warm, autumnal flavor.
Chocolate Drizzle: Drizzle melted chocolate over the whipped cream for a decadent touch.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a celiac-friendly dessert.
Vegan Version: Use plant-based butter, almond milk, and flax eggs to create a vegan-friendly poke cake.
Spiced Variation: Add a teaspoon of cinnamon or nutmeg to the batter for a cozy, spiced flavor.
Serving Suggestions
Pair your Butter Pecan Praline Poke Cake with a scoop of vanilla ice cream for a delightful contrast.
Serve with a hot cup of coffee or a chilled glass of sweet tea to enhance the flavors.
For a festive touch, garnish with fresh whipped cream and a sprinkle of toasted pecans.
FAQs about Butter Pecan Praline Poke Cake
Can I make Butter Pecan Praline Poke Cake ahead of time?
Absolutely! This cake actually tastes better after chilling in the fridge for a few hours or even overnight. Just be sure to cover it well to keep it fresh.
What can I substitute for pecans in this recipe?
If you’re not a fan of pecans, walnuts or almonds work beautifully as substitutes. They’ll still give you that delightful crunch and nutty flavor!
How do I store leftover Butter Pecan Praline Poke Cake?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days, but trust me, it won’t last that long!
Can I use homemade caramel sauce?
Definitely! Homemade caramel sauce adds a personal touch and can elevate the flavor of your Butter Pecan Praline Poke Cake. Just make sure it’s cooled before drizzling.
Is this cake suitable for special diets?
This Butter Pecan Praline Poke Cake can be adapted for various diets. Check out the variations section for gluten-free and vegan options to suit your needs!
Final Thoughts
Creating this Butter Pecan Praline Poke Cake is more than just baking; it’s about crafting memories. The rich flavors of butter, pecans, and caramel come together to create a dessert that feels like a warm hug. Each slice is a reminder of cozy gatherings and sweet moments shared with loved ones. Whether you’re celebrating a special occasion or simply indulging after a long day, this cake brings joy to the table. I hope you enjoy making it as much as I do, and that it becomes a cherished recipe in your home, just like it is in mine!
A delicious Butter Pecan Praline Poke Cake that combines the rich flavors of butter, pecans, and caramel in a moist cake.
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
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
½ teaspoon vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
Add the softened butter, milk, eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
Gently fold in the toasted pecans. Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Using the handle of a wooden spoon or a skewer, poke holes all over the top of the cake.
Drizzle the caramel sauce evenly over the cake, allowing it to seep into the holes. Let the cake cool completely.
In a separate bowl, whip the heavy cream with the powdered sugar and ½ teaspoon of vanilla extract until stiff peaks form.
Spread the whipped cream over the cooled cake. Garnish with additional chopped pecans if desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Notes
For a richer flavor, add a teaspoon of maple extract to the cake batter.
Substitute the pecans with walnuts or almonds for a different nutty flavor.
