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Pecan Praline Poke Cake

A moist cake infused with a rich praline sauce, topped with whipped cream and crunchy pecans, creating a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Party
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake and Sauce Ingredients
  • 1 box yellow cake mix Plus the required ingredients listed on the box
  • 1 cup packed brown sugar Adds rich sweetness and depth
  • 1/2 cup unsalted butter For the praline sauce
  • 1/2 cup heavy cream For the praline sauce
  • 1 cup chopped pecans For the praline sauce
  • 1 cup heavy whipping cream For the topping
  • 2 tbsp powdered sugar To sweeten the whipped cream
  • 1 tsp vanilla extract Adds flavor to the whipped cream

Method
 

Preparation
  1. Preheat your oven and follow the instructions on the yellow cake mix box. Pour the batter into a 9x13 inch pan and bake until golden, about 25-30 minutes. Let it cool for 10 minutes.
Poking and Sauce
  1. Poke holes all over the cake using a wooden spoon or sturdy straw.
  2. In a medium saucepan, combine brown sugar, unsalted butter, and heavy cream over moderate heat. Stir and bring to a boil, then simmer for 2 minutes.
  3. Remove from heat, fold in chopped pecans, and immediately pour over the poked cake, allowing it to soak in.
Whipped Topping
  1. In a mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
  2. Spread the whipped cream over the cooled cake and optionally sprinkle with extra chopped pecans.

Notes

For best results, allow the cake to chill overnight before serving to enhance the flavors.