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Pecan Praline Poke Cake

A moist and tender poke cake infused with rich praline sauce and topped with fluffy whipped cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix Plus ingredients required on the box (usually eggs, water, and oil)
For the praline sauce
  • 1 cup packed brown sugar Adds richness and sweetness
  • 1/2 cup unsalted butter Contributes to the indulgent mouthfeel
  • 1/2 cup heavy cream Adds velvety texture
  • 1 cup chopped pecans Must be toasted for extra crunch
For the whipped topping
  • 1 cup heavy whipping cream For a light and fluffy topping
  • 2 tbsp powdered sugar Sweetens the whipped cream
  • 1 tsp vanilla extract Adds aromatic warmth

Method
 

Preparation
  1. Prepare the yellow cake mix according to the package instructions.
  2. Bake in a 9x13 inch pan until golden brown, about 30 minutes.
  3. Let it cool for about 10 minutes but ensure it's still warm before poking holes.
Making the praline sauce
  1. In a saucepan, combine brown sugar, butter, and heavy cream over medium heat.
  2. Bring to a boil and cook for about 2 minutes.
  3. Remove from heat and stir in chopped pecans.
Assembling the cake
  1. Poke holes in the cake using the end of a wooden spoon.
  2. Pour the praline mixture over the cake to soak into the holes.
  3. Allow the cake to cool completely on a wire rack.
Whipping the topping
  1. In a mixing bowl, add heavy whipping cream, powdered sugar, and vanilla extract.
  2. Whip on medium-high speed until soft peaks form.
  3. Spread the whipped topping generously on the cooled cake.
  4. Garnish with additional chopped pecans if desired.
Serving
  1. Slice and serve the cake while enjoying its delightful aroma.

Notes

To ensure success, don't rush the cooling process, and chill mixing bowl and beaters before whipping cream.