Description

This Decadent Butter Pecan Praline Poke Cake is a luscious dessert combining moist butter cake infused with toasted pecans and a rich, sweet praline sauce drizzled over the top. The poke cake technique ensures the sauce seeps deeply for extraordinary flavor and texture, making it an irresistible treat perfect for celebrations or any special occasion.

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter (softened)
3 large eggs (room temperature)
1 cup whole milk
1 cup chopped pecans (toasted)

Praline Sauce Ingredients

1 cup powdered sugar (sifted)
½ cup heavy cream
1 tsp vanilla extract
1 cup toasted chopped pecans (for topping)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and ensure even cooking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine the leavening agents and seasonings evenly.
Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter until fluffy, then gradually mix in the granulated sugar to create a smooth, creamy base for the cake batter.
Add Eggs and Liquids: Add eggs one at a time into the creamed mixture, mixing well after each to incorporate air for a light texture. Stir in whole milk and vanilla extract thoroughly to blend flavors.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing. Fold in the toasted chopped pecans evenly throughout the batter for crunch and flavor.
Bake the Cake: Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Prepare to Poke: Once the cake is slightly cooled but still warm, use a fork to poke holes evenly across the surface to allow the praline sauce to soak in deeply.
Make Praline Sauce and Drizzle: In a saucepan over medium heat, combine heavy cream and sifted powdered sugar, stirring continuously until smooth and slightly thickened. Remove from heat and stir in vanilla extract. Drizzle this warm sauce generously over the pricked cake, then sprinkle with additional toasted pecans for a finishing crunchy touch.

Notes

Use room temperature eggs for a smoother batter and better rise.
To toast pecans, spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant.
Be careful not to overmix the batter to keep the cake tender.
Allow the cake to cool slightly before poking holes to prevent crumbling.
Chilling the cake after adding the sauce enhances flavor absorption and makes slicing easier.
For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking, Poke Cake
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 1/12 of cake)
Calories: 350 kcal
Sugar: 30 g
Sodium: 180 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 85 mg

Keywords: butter pecan cake, praline poke cake, pecan dessert, poke cake recipe, buttery cake with pecans