Butter Pecan Praline Poke Cake
An irresistibly moist and rich butter pecan poke cake topped with caramel butter pecan frosting, perfect for any occasion.
Ingredients
For the Cake
- 1 box yellow cake mix Follow package instructions
- 1 cup water As needed per cake mix instructions
- 3 large eggs At room temperature
- 1/2 cup oil Can substitute with melted butter
For the Soaking Mixture
- 1/2 cup butter
- 1 cup brown sugar Packed
- 1/2 cup heavy cream
- 1 pinch salt
For the Frosting
- 1 cup butter Softened
- 1 cup brown sugar
- 1/2 cup heavy cream
- 2 cups powdered sugar To achieve desired thickness
- 1/2 cup toasted pecans Chopped for topping
Instructions
Baking the Cake
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish.
- Mix the yellow cake mix according to the package instructions and pour it into the prepared dish.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Soaking Process
- Once the cake is done, remove it from the oven and let it cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- In a saucepan, melt butter and combine it with brown sugar, heavy cream, and a pinch of salt. Bring to a gentle boil, stirring frequently.
- Once well combined, pour this sweet caramel mixture over the warm cake, ensuring it seeps into the holes.
Frosting and Serving
- After the soaking mixture has been absorbed for at least an hour, prepare the caramel butter pecan frosting.
- Spread the frosting generously on top of the cake, and garnish with toasted pecans.
Notes
For a creamier texture, consider adding condensed milk to the soaking mixture. Allow the cake to soak overnight for enhanced flavor.