Pecan Praline Poke Cake
A delightfully moist dessert with a rich, buttery praline topping and gooey caramel-like filling.
Ingredients
Cake Ingredients
- 1 box yellow cake mix (additional ingredients as required on the box) Fluffy, airy, and lightly sweet.
- 1 cup packed brown sugar Rich and caramel-like, deepening the flavor.
- 1/2 cup unsalted butter Creamy and velvety.
- 1/2 cup heavy cream Luxurious and thick.
- 1 cup chopped pecans Nutty and crunchy, adding the right bite.
- 1 cup heavy whipping cream Creating a smooth and airy topping.
- 2 tbsp powdered sugar Sweetness that complements the whipped cream.
- 1 tsp vanilla extract Aromatic and warm, enhancing the cake's flavor.
Instructions
Preparation
- Prepare the yellow cake mix according to the instructions on the box.
- Pour the batter into a greased 9x13 inch pan and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes after baking.
- Poke holes all over the surface of the warm cake using a wooden spoon or a straw.
Cooking the Praline Topping
- In a saucepan, combine the packed brown sugar, unsalted butter, and heavy cream.
- Place the saucepan over medium heat and stir until the mixture comes to a gentle boil.
- Allow to bubble for about 2 minutes, then remove from heat and fold in the chopped pecans.
Assembling the Cake
- Pour the warm praline mixture over the poked cake, allowing it to seep into the holes.
- Allow the cake to cool completely.
- Beat the heavy whipping cream until soft peaks start to form, adding the powdered sugar and vanilla extract.
- Spread the whipped topping generously over the cooled cake.
- Optionally sprinkle additional chopped pecans on top.
Notes
Ensure the cake cools adequately before adding the praline mixture to avoid sogginess. Poke enough holes to maximize flavor infusion.