Butter Pecan Praline Poke Cake
There are some desserts that feel like a warm hug, and this Butter Pecan Praline Poke Cake is precisely that. It’s a wonderfully moist butter pecan cake, generously poked and drenched in a rich, buttery caramel sauce that seeps into every single crumb. To finish, we crown it with a layer of fluffy whipped topping and a generous scattering of crunchy, homemade pecan praline. It’s the kind of dessert that silences a room, where the only sounds are the clinking of forks and contented sighs. Friends always ask me for this recipe after trying it at dinner parties; it has that unforgettable quality.
This isn’t just any old cake; it’s a textural masterpiece. The soft, yielding sponge contrasts beautifully with the gooey, caramel-soaked pockets and the crisp, nutty crunch of the praline. It’s a true Southern-inspired delight, bringing together the classic flavours of toasted butter pecan and sweet praline in a way that feels both nostalgic and exciting. We’re not using a box mix here; creating the butter pecan cake from scratch allows us to control the flavour, ensuring it’s deeply nutty and rich.
This pecan dessert works wonderfully for family gatherings, Sunday lunches, or any occasion that calls for a truly special treat. It travels well, making it a brilliant choice for a potluck or bake sale. Anyone who adores nutty, caramel-flavoured bakes will fall head over heels for this one. Let’s get our aprons on and bake something truly memorable together.
Recipe Overview
This Butter Pecan Praline Poke Cake recipe involves three key stages: baking a fragrant butter pecan cake, creating a luscious caramel sauce to pour over it, and whipping up a crunchy praline topping. The magic happens when the warm caramel sauce soaks into the still-warm cake, creating an incredibly moist and flavourful base. I’ve tested this numerous times, and my one crucial note is to not be shy when poking the holes – the more you make, the more gooey caramel finds its way into the cake!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes (plus cooling time)
- Servings: 12-15 people
- Difficulty: Medium
Why You’ll Love This Butter Pecan Praline Poke Cake
- Sublime Flavour & Texture: The combination is divine. You get the soft, buttery cake infused with toasted pecan notes, followed by the intensely rich, sweet caramel sauce, all topped with a light, airy cream and the satisfying, brittle crunch of the praline. It’s a multi-layered experience in every spoonful.
- A Showstopper That Comes Together Smoothly: While it has several components, the process is straightforward and can be managed in just over an hour of active time. It looks and tastes far more complex than it is to assemble.
- A Versatile Recipe: You can easily adapt this. For a deeper flavour, try adding a tablespoon of dark rum or bourbon to the caramel sauce. Walnuts can be substituted for pecans if you prefer, though the classic pecan flavour is what makes this a true Southern cake.
- Ideal for Special Occasions: This cake is brilliant for feeding a group. It’s a standout dessert for a birthday, an anniversary dinner, or even as an alternative to a traditional Christmas pudding. I’ve served this after a hearty meal of Chicken Fried Chicken Recipe Crispy, and it’s always a huge hit.
- Family Tested and Adored: I’ve been making this for over 5 years, and it never disappoints. My husband, who isn’t usually a huge cake fan, will always go back for a second slice of this particular pecan dessert.
Ingredients You’ll Need
For the best results, we’re using quality ingredients to build those rich, buttery flavours from the ground up. I always opt for a good quality unsalted butter, as it gives us complete control over the saltiness of the final cake. For the condensed milk, I find Carnation gives a consistently creamy result in the sauce.
- For the Butter Pecan Cake:
- 150g unsalted butter, softened, plus extra for greasing
- 280g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 100g pecans, finely chopped
- 250g caster sugar
- 3 large free-range eggs
- 1 tsp vanilla extract
- 240ml whole milk
- For the Caramel Soaking Sauce:
- 150g unsalted butter
- 200g soft light brown sugar
- 400g tin of sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of sea salt
- For the Praline & Topping:
- 100g caster sugar
- 50g pecans, roughly chopped
- 400ml double cream
- 2 tbsp icing sugar
Ashley’s Tip: Toast the pecans before adding them to the cake batter and the praline topping. Just spread them on a baking tray and bake for 5-7 minutes at 180°C. This small step deeply enhances their nutty aroma and makes a huge difference to the overall flavour.
How to Make Butter Pecan Praline Poke Cake
The process is broken down into making the cake, the sauce, and the topping. We’ll work on the sauce while the cake is baking to make the most of our time. Remember, the goal is to pour the warm sauce over the warm cake for maximum absorption.
- Prepare the Cake Batter: Preheat your oven to 180°C (160°C fan). Grease and flour a 23x33cm (9×13 inch) baking dish. In a medium bowl, whisk together the plain flour, baking powder, and salt. In a separate small, dry frying pan, toast the 100g of finely chopped pecans over medium heat for 3-4 minutes until fragrant. Set aside to cool slightly.
- Cream Butter and Sugar: In a large bowl using a stand mixer or electric hand mixer, cream the 150g of softened butter and 250g of caster sugar together for about 3-4 minutes until the mixture is light, pale, and fluffy.
- Combine Wet and Dry Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix on a low speed until just combined – be careful not to overmix. Fold in the toasted, chopped pecans.
- Bake the Cake: Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the dish on a wire rack for about 15 minutes.
- Make the Caramel Sauce: While the cake is baking, combine the 150g butter, 200g brown sugar, and the tin of condensed milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar has dissolved. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from the heat and stir in the vanilla and pinch of salt.
- Poke and Pour: Once the cake has cooled for 15 minutes, use the handle of a wooden spoon or a thick skewer to poke holes all over the surface, about an inch apart. I find that going about three-quarters of the way through the cake works best for me. Slowly and evenly, pour the warm caramel sauce over the warm cake, making sure it seeps into all the holes.
- Make the Pecan Praline: Line a small baking tray with parchment paper. In a clean, dry frying pan, melt the 100g of caster sugar over a medium-low heat. Do not stir, but gently swirl the pan as it begins to melt and turn a lovely amber colour. This process is detailed well in many guides on how to make caramel. Once fully melted and amber, quickly stir in the 50g of roughly chopped pecans. Immediately pour the mixture onto the prepared parchment paper and spread it thinly. Let it cool completely until hard (about 20-30 minutes).
- Finish and Serve: Once the praline is hard, place it in a zip-top bag and gently crush it with a rolling pin into small, crunchy pieces. In a clean bowl, whip the double cream and icing sugar until stiff peaks form. Spread the whipped cream evenly over the completely cooled cake. Sprinkle the crushed pecan praline generously over the top. Chill for at least 2 hours before serving to allow the cake to fully absorb the sauce and set.
Tips From My Kitchen
- Temperature is Key for Praline: When making the praline, watch the sugar like a hawk. It can go from perfect amber to burnt and bitter in a matter of seconds. As soon as it’s the colour of a copper penny, get it off the heat and mix in the nuts.
- The Secret to a Moist Poke Cake: I learned that poking the cake while it’s still warm, but not piping hot, is the sweet spot. This allows the sponge to absorb the warm sauce without turning into a soggy mess. Let it cool for just 15 minutes before you poke and pour.
- Make-Ahead Method: You can bake the cake and pour the sauce over it a day in advance. Cover and refrigerate. The flavours will meld together beautifully overnight. Just make the praline and whip the cream topping right before you plan to serve it for the best texture.
- Storage: This cake must be stored in the refrigerator due to the dairy topping. It will keep well in an airtight container for up to 4 days. The praline may soften slightly over time, but it will still taste wonderful.
Equipment You’ll Need
- Stand mixer or electric hand mixer
- 23x33cm (9×13 inch) baking dish
- Medium saucepan
- Small frying pan
- Baking tray and parchment paper
- Wooden spoon or skewer (for poking)
- Wire cooling rack
Common Mistakes to Avoid
- Under-baking the Cake: Because this cake gets soaked in sauce, it needs a sturdy structure. Ensure it’s fully cooked by using the skewer test. If it comes out with wet batter, give it another 5 minutes. A slightly golden-brown top is what you’re looking for.
- Pouring Sauce on a Cold Cake: If you let the cake cool completely, the sauce won’t absorb as well. It will sit on top rather than seeping into the sponge. Warm cake + warm sauce is the winning formula.
- Skipping the Chill Time: It’s tempting to dive right in, but chilling the cake for at least 2 hours is crucial. This allows the sauce to fully permeate the cake and the whipped topping to set properly, making it much easier to slice and serve neat portions.
What to Serve With Butter Pecan Praline Poke Cake
This southern cake is incredibly rich and satisfying all on its own, but a few simple accompaniments can elevate it even further. The key is to balance its sweetness.
- A Scoop of Vanilla Bean Ice Cream: The cold, creamy simplicity of vanilla ice cream is a classic pairing that cuts through the richness of the caramel perfectly.
- A Strong Cup of Coffee: A freshly brewed coffee or a simple espresso provides a lovely bitter counterpoint to the cake’s sweetness. For a refreshing option, an Instant Coffee Iced Coffee Recipe Brew works beautifully on a warm day.
- A Dollop of Unsweetened Whipped Cream: If you find the topping sweet enough, serving with extra, unsweetened cream on the side allows guests to add a touch more lightness to their slice.
Frequently Asked Questions
Butter Pecan Praline Poke Cake
Ingredients
Method
- Prepare the Cake Batter: Preheat your oven to 180°C (160°C fan). Grease and flour a 23x33cm (9x13 inch) baking dish. In a medium bowl, whisk together the plain flour, baking powder, and salt. In a separate small, dry frying pan, toast the 100g of finely chopped pecans over medium heat for 3-4 minutes until fragrant. Set aside to cool slightly.
- Cream Butter and Sugar: In a large bowl using a stand mixer or electric hand mixer, cream the 150g of softened butter and 250g of caster sugar together for about 3-4 minutes until the mixture is light, pale, and fluffy.
- Combine Wet and Dry Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix on a low speed until just combined – be careful not to overmix. Fold in the toasted, chopped pecans.
- Bake the Cake: Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the dish on a wire rack for about 15 minutes.
- Make the Caramel Sauce: While the cake is baking, combine the 150g butter, 200g brown sugar, and the tin of condensed milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar has dissolved. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from the heat and stir in the vanilla and pinch of salt.
- Poke and Pour: Once the cake has cooled for 15 minutes, use the handle of a wooden spoon or a thick skewer to poke holes all over the surface, about an inch apart. I find that going about three-quarters of the way through the cake works best for me. Slowly and evenly, pour the warm caramel sauce over the warm cake, making sure it seeps into all the holes.
- Make the Pecan Praline: Line a small baking tray with parchment paper. In a clean, dry frying pan, melt the 100g of caster sugar over a medium-low heat. Do not stir, but gently swirl the pan as it begins to melt and turn a lovely amber colour. This process is detailed well in many guides on how to make caramel. Once fully melted and amber, quickly stir in the 50g of roughly chopped pecans. Immediately pour the mixture onto the prepared parchment paper and spread it thinly. Let it cool completely until hard (about 20-30 minutes).
- Finish and Serve: Once the praline is hard, place it in a zip-top bag and gently crush it with a rolling pin into small, crunchy pieces. In a clean bowl, whip the double cream and icing sugar until stiff peaks form. Spread the whipped cream evenly over the completely cooled cake. Sprinkle the crushed pecan praline generously over the top. Chill for at least 2 hours before serving to allow the cake to fully absorb the sauce and set.
Notes
I truly hope you adore making and eating this Butter Pecan Praline Poke Cake as much as my family and I do. It’s a wonderfully indulgent bake that always gets compliments and is well worth the little bit of effort. If you try it, please let me know how it turned out in the comments below. Happy baking!
– Ashley Rivera
