Go Back
–+ servings
Butter Pecan Praline Poke Cake

Irresistible Butter Pecan Praline Poke Cake for Sweet Bliss

An indulgent dessert combining caramel flavors and pecans, perfect for gatherings. Try the Butter Pecan Praline Poke Cake for a charming treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with a gluten-free blend if needed.
  • 1 cup granulated sugar Can replace with erythritol for a lower-sugar option.
  • ½ cup unsalted butter Use plant-based butter for a dairy-free version.
  • 2 eggs Use room temperature eggs for best incorporation.
  • 1 cup whole milk Substitute with almond or oat milk for a dairy-free option.
  • 2 teaspoons vanilla extract Other extracts like almond could be used for a flavor twist.
  • 1 tablespoon baking powder
  • ½ teaspoon salt
For the Topping
  • ½ cup toasted pecan halves Can swap with toasted almonds or walnuts.
  • ½ cup brown sugar For lower sugar, consider using coconut sugar.
  • ¼ cup caramel sauce Use homemade or store-bought.
  • 1 cup heavy cream Substitute coconut cream for a dairy-free alternative.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Wire Rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper.
  2. In a medium-sized bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined.
  3. In a larger mixing bowl, beat ½ cup of unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add in 2 room-temperature eggs, one at a time, mixing well after each addition. Then stir in 2 teaspoons of vanilla extract.
  5. Gradually alternate adding the dry flour mixture and 1 cup of whole milk into the creamed butter mixture, mixing until combined.
  6. Pour the batter into the prepared cake pan and bake for approximately 25-30 minutes until a toothpick comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Poke holes in the cooled cake at uniform intervals, about ½ inch apart.
  9. In a saucepan over low heat, combine ½ cup of brown sugar, ½ cup of caramel sauce, and ¼ cup of heavy cream until melted and smooth.
  10. Pour the warm caramel mixture over the cake, allowing it to soak into the holes. Let sit for at least 15 minutes.
  11. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla until soft peaks form.
  12. Spread the whipped cream evenly over the top of the soaked cake and sprinkle with ½ cup of toasted pecans.
  13. Slice and serve the cake chilled or at room temperature, optionally drizzling extra caramel sauce over each slice.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 220mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 75mgIron: 1mg

Notes

Easily adaptable for gluten-free and dairy-free versions. Ensure all ingredients are at room temperature for best results.

Tried this recipe?

Let us know how it was!