Description
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg