Description
Indulge in this delightful Butter Pecan Praline Poke Cake, a moist and flavorful dessert topped with a rich praline sauce.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 1 cup chopped pecans, toasted
- 1 cup packed brown sugar (for praline topping)
- ½ cup unsalted butter (for praline topping)
- ½ cup heavy cream (for praline topping)
- 1 teaspoon vanilla extract (for praline topping)
- 1 cup chopped pecans, toasted (for praline topping)
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, milk, vanilla extract, and eggs. Beat on medium speed for 2 minutes until well combined.
- Stir in the toasted pecans.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
- While the cake is cooling, prepare the praline topping by combining brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
- Bring to a boil, stirring constantly. Let it boil for 1 minute without stirring, then remove from heat and stir in the vanilla extract and toasted pecans.
- Using the handle of a wooden spoon, poke holes all over the top of the warm cake.
- Pour the warm praline topping over the cake, allowing it to soak into the holes.
- Let the cake cool completely before serving.
Notes
- For a richer flavor, consider adding a pinch of cinnamon to the cake batter.
- You can substitute walnuts for pecans if desired.
- For a fun twist, serve with a scoop of vanilla ice cream on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg