Butter Pecan Praline Poke Cake
A delightful poke cake that combines fluffy yellow cake with a luscious butter sauce, topped with crunchy pecans and creamy whipped topping. Perfect for any gathering!
Ingredients
For the Cake
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
For the Butter Sauce
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- 1 cup chopped pecans (toasted)
- 1 cup whipped topping (store-bought or homemade)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix well until smooth.
- Pour the mixture into a greased 9×13-inch baking pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
Make the Butter Sauce
- In a saucepan over medium heat, melt the butter.
- Stir in the brown sugar and heavy cream, whisking until everything is melted together smoothly.
- Add the vanilla extract for extra flavor.
Poking the Cake
- Once your cake has cooled for about 10 minutes, poke holes all over the top using a fork.
- Pour the warm butter sauce all over the cake, making sure to get it into the imprinted holes.
- Let it soak for about 30 minutes.
Add the Toppings
- Spread the whipped topping over the cake and sprinkle the toasted pecans on top.
- Optionally, drizzle more butter sauce on top.
Serve
- Slice it up and serve! Enjoy slightly warm or at room temperature.
Notes
Toasting pecans enhances their flavor; store leftovers in an airtight container in the refrigerator for up to three days.