Butter Pecan Praline Cake

This Butter Pecan Praline Poke Cake combines the rich nutty flavor of butter pecan with the gooey sweetness of praline sauce. It's the perfect marriage of cake and candy, creating a dessert that's both elegant and comforting. The concept is simple yet brilliant - bake a moist butter pecan cake, poke holes throughout, then pour a warm praline sauce over the top, allowing it to seep into every crevice for an explosion of flavor in each bite.

I brought this to my sister's birthday gathering last month, and it disappeared faster than any other dessert. Even my brother-in-law, who claims he "doesn't like sweets," asked for seconds!

Ingredients

• Butter pecan cake mix: The foundation of our cake, providing that distinctive nutty flavor. Choose a quality brand for best results.
• Coconut pecan frosting: Adds incredible moisture and texture to the cake batter itself. This unconventional addition is the secret to this cake's unique texture.
• Eggs: Four large eggs provide structure and richness. Room temperature eggs incorporate better into the batter.
• Vegetable or canola oil: Creates a tender crumb throughout the cake. Either oil works perfectly.
• Milk: Adds moisture and helps activate the cake mix. Whole milk gives the richest result, but 2% works fine too.
• Pecans: Choose fresh, unsalted pecans and chop them finely for best distribution throughout the cake.
• Sweetened condensed milk: The base of our praline sauce, providing that signature caramel-like sweetness.
• Unsalted butter: Gives the praline sauce richness and silky texture. Using unsalted lets you control the overall sweetness.

Preparation Steps

Step 1:

Preheat and Prepare Pan: Set your oven to exactly 350°F. While it's heating, take a 9×13-inch baking dish and thoroughly grease it, making sure to get into all corners. A light coating of flour after greasing creates an even better non-stick surface if you're worried about the cake releasing cleanly.

Step 2:

Mix Batter: In a large mixing bowl that gives you plenty of working room, combine the butter pecan cake mix, entire can of coconut pecan frosting, eggs, oil, and milk. Using an electric mixer on medium speed, beat for about 2 minutes until the mixture becomes completely smooth. Stop occasionally to scrape down the sides with a rubber spatula to ensure everything incorporates evenly.

Step 3:

Add Pecans: Take your finely chopped pecans and gently fold them into the batter using a spatula with a careful hand. Don't overmix at this stage - just enough to distribute the nuts evenly throughout the batter, about 5-6 folding motions.

Step 4:

Transfer to Pan: Pour the completed batter into your prepared baking dish, using a spatula to scrape every bit from the bowl. Gently tap the filled pan on the counter two or three times to release any large air bubbles and even out the surface.

Step 5:

Bake to Perfection: Place the pan in the center rack of your preheated oven and bake for 30-40 minutes. Start checking at the 30-minute mark by inserting a wooden toothpick into the center - it should come out clean or with just a few crumbs when done. The top should be golden brown and spring back slightly when touched.

Step 6:

Create Poke Holes: While the cake is still warm (but not hot), take the handle end of a wooden spoon and poke holes throughout the entire cake, spacing them about 1 inch apart in a grid pattern. Make sure to press all the way to the bottom of the pan without scraping the bottom.

Step 7:

Prepare Praline Sauce: In a medium saucepan over medium heat, melt the unsalted butter completely, watching carefully so it doesn't brown. Add the sweetened condensed milk and stir continuously with a whisk for about 3 minutes until the mixture is completely smooth and begins to simmer around the edges. The mixture should thicken slightly and take on a light golden hue.

Step 8:

Finish Sauce: Add the finely chopped pecans to the simmering mixture and stir for another 30 seconds to incorporate them thoroughly. The nuts should be completely coated in the sweet mixture, creating that classic praline texture.

Step 9:

Pour and Infuse: Remove the sauce from heat and immediately pour it evenly over the still-warm cake, ensuring it flows into all the holes you've created. Use a spatula to gently spread the sauce, making sure it reaches all edges and corners of the cake.

Step 10:

Cool and Set: Allow the cake to cool completely to room temperature before serving, which takes about 2 hours. This resting time is crucial as it allows the sauce to fully infuse the cake and set to the perfect consistency.

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I've always had a soft spot for pecans since childhood. My grandmother had two pecan trees in her backyard in Georgia, and every fall we'd collect them together. This cake brings back those memories with every bite. My kids now help me make this cake for special occasions, continuing our family's love affair with this versatile nut.

Serving Suggestions

This Butter Pecan Praline Poke Cake stands beautifully on its own, but there are several ways to elevate it even further. A scoop of vanilla ice cream alongside a warm slice creates a temperature contrast that's absolutely divine. For dinner parties, try plating individual slices with a drizzle of warm caramel sauce and a sprinkle of sea salt to balance the sweetness. During holiday seasons, I sometimes dust the top with a bit of cinnamon or nutmeg to add a seasonal touch that complements the nutty flavor profile perfectly.

Storage Tips and Make-Ahead Options

This cake actually improves with time as the flavors deepen and meld together. You can easily make it a day ahead of your event for best flavor development. Store it covered at room temperature for up to three days without any texture issues. For longer storage, cover tightly with plastic wrap and refrigerate for up to a week, though allow slices to come to room temperature before serving for the best flavor experience. If you want to freeze portions, wrap individual slices tightly in plastic wrap then aluminum foil and freeze for up to three months – they make perfect emergency desserts for unexpected guests.

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Variations to Try

Don't be afraid to make this recipe your own with some creative modifications. For a tropical twist, try adding a half cup of toasted coconut flakes to the cake batter and garnishing the finished cake with more coconut. Coffee lovers might appreciate a tablespoon of espresso powder added to the praline sauce, which enhances the nutty flavors without making it taste like coffee. During fall, I sometimes swap a quarter cup of the milk for bourbon or rum in the cake batter, which adds wonderful depth and complexity to the flavor profile. These small tweaks allow you to customize the basic recipe while maintaining its beloved character.

Frequently Asked Questions

→ Can I substitute the butter pecan cake mix?

Yes, you can use a yellow cake mix and add a teaspoon of butter pecan flavoring or extract for a similar taste.

→ How should I store the cake?

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

→ Can I toast the pecans before using them?

Absolutely! Toasting the pecans enhances their flavor and adds a crunchy texture to the cake.

→ Can the sauce be made in advance?

Yes, you can prepare the sauce ahead of time and gently reheat it before pouring it over the cake.

→ What can I serve this cake with?

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.