Description
A nostalgic Southern-style poke cake soaked in buttery praline sauce and topped with cream cheese, perfect for holidays and family gatherings.
Ingredients
Scale
- 1 box Butter Pecan cake mix
- 1 cup milk
- 3 large eggs
- ½ cup unsalted butter, melted (for cake)
- 1 cup brown sugar
- ½ cup heavy cream
- ½ cup unsalted butter (for sauce)
- 1 tsp vanilla extract
- 1 cup chopped pecans (for sauce)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1½ cups whipped topping
- ½ cup chopped pecans (for garnish)
- Optional: drizzle of caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Prepare cake mix using milk, eggs, and butter according to package directions. Bake until toothpick comes out clean.
- Cool the cake for about 10 minutes, then poke holes all over the surface.
- In a saucepan, combine brown sugar, heavy cream, and butter. Bring to a boil, then simmer 3–5 minutes. Remove from heat and stir in vanilla and pecans.
- Pour the warm praline sauce over the cake immediately.
- Refrigerate the cake for at least 2 hours.
- Beat cream cheese and powdered sugar until smooth. Fold in whipped topping and spread over the chilled cake.
- Garnish with chopped pecans and drizzle with caramel sauce if desired.
Notes
Ensure the cake is warm when pouring the sauce for optimal absorption. Toast pecans for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cake, dessert, Southern, poke cake, praline, pecans, easy dessert