Step 3: Make and Pour the Poke Sauce
- In a medium bowl, mix the sweetened condensed milk, melted butter, and vanilla extract until smooth.
- Slowly pour the sauce over the cake, letting it seep into the holes. Use a spatula to gently spread the sauce to cover the entire surface.
- Allow the cake to absorb the sauce for 10–15 minutes.
Step 4: Whip the Cream
- In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Beat with an electric mixer on medium-high speed until stiff peaks form. This will create a light, fluffy topping to contrast with the rich sauce.
Step 5: Assemble the Cake
- Spread the whipped cream evenly over the soaked cake.
- Drizzle caramel or praline sauce over the top.
- Sprinkle the toasted chopped pecans for an added crunch and nutty flavor.
Step 6: Chill and Serve
- Refrigerate the cake for at least 1–2 hours before serving. This allows the flavors to meld together beautifully.
- Slice into squares and serve chilled or slightly warmed for a decadent treat.
Tips for the Perfect Butter Pecan Praline Poke Cake
- Toasting pecans enhances their flavor. Simply toast them in a dry skillet for 3–5 minutes until fragrant.
- Make it ahead: This cake tastes even better the next day, as the sauce has more time to soak into the cake.
- Homemade praline sauce: Combine ½ cup brown sugar, ¼ cup heavy cream, ¼ cup butter, and ½ cup chopped pecans in a saucepan over medium heat. Stir until thickened and pourable.
The Butter Pecan Praline Poke Cake is the ultimate crowd-pleaser, combining soft, buttery cake with rich caramel notes, crunchy pecans, and a whipped cream topping. Perfect for holidays, birthdays, or any time you want a little Southern-inspired indulgence.
If you want, I can also create a version with step-by-step photos and visual assembly guide so it’s almost impossible to mess up. It’ll look like a bakery-level dessert! Do you want me to do that?
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