Description
A delightful Southern-style poke cake infused with a rich praline sauce and topped with a creamy frosting, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 box Butter Pecan cake mix
- 1 cup milk
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup heavy cream
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups whipped topping
- ½ cup chopped pecans (for garnish)
- Optional: drizzle of caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Prepare the butter pecan cake mix with milk, eggs, and melted butter as per package directions.
- Pour the mixture into a 9×13-inch baking pan and bake until a toothpick comes out clean.
- Allow the cake to cool slightly and poke holes all over the cake using the handle of a wooden spoon.
- In a saucepan, combine brown sugar, heavy cream, and butter. Bring to a boil and simmer for 3 to 5 minutes until it thickens.
- Stir in the vanilla extract and chopped pecans to create the praline sauce.
- Pour the warm praline sauce over the poked cake, filling the holes for maximum flavor.
- Refrigerate the cake for at least 2 hours.
- In a mixing bowl, beat softened cream cheese and powdered sugar until smooth. Fold in whipped topping.
- Spread the cream cheese mixture over the chilled cake and garnish with chopped pecans and optional caramel sauce.
Notes
Ensure to use room temperature ingredients for the frosting and poke plenty of holes in the cake for optimal flavor infusion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: poke cake, butter pecan, Southern dessert, praline cake, easy cake recipe