Nothing quite beats the rich, buttery goodness combined with the nutty crunch of pecans and the gooey sweetness of caramel in a dessert. That’s exactly what makes the Butter Pecan Praline Poke Cake – Easy Southern Dessert Recipe an absolute showstopper at any gathering. This cake is a luscious mix of fluffy butter cake infused with sweetened condensed milk and butterscotch caramel, all topped off with whipped cream and toasted pecans. It’s a perfect bite of southern charm and indulgence that you can whip up without breaking a sweat.
Ingredients You’ll Need
These ingredients are wonderfully simple yet come together to create a dessert rich in flavor and texture. Each component plays a crucial role—pecans add a satisfying crunch, the butter cake forms a tender base, and the sweetened condensed milk blends into a creamy, dreamy filling.
- Butter cake mix: The foundation of this poke cake, bringing a soft and buttery crumb.
- Chopped pecans: Adds a toasted crunch and that classic southern nutty flavor.
- Butter: Toasts the pecans perfectly and enriches the cake’s flavor.
- Sweetened condensed milk: Soaks into the cake, giving it a rich, sweet creaminess.
- Butterscotch caramel topping: Adds gooey, caramel sweetness that’s utterly addictive.
- Whipped topping: Lightens the cake with a fluffy finish.
- Extra pecans and butterscotch chips: For a decorative and flavorful garnish.
How to Make Butter Pecan Praline Poke Cake – Easy Southern Dessert Recipe
Step 1: Get Your Oven Ready and Prepare the Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking pan. This ensures your cake won’t stick and comes out perfectly golden on all sides.
Step 2: Mix and Bake the Cake Batter
Follow the instructions on your butter cake mix box. Once blended, fold in 1 cup of the chopped pecans for that nutty surprise inside the cake. Pour the batter into the prepared pan and bake for 20-25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, indicating a tender and cooked-through crumb.
Step 3: Toast the Pecans
While your cake bakes, melt 4 tablespoons of butter in a pan over medium heat. Toss in the remaining pecans and stir gently until toasted and fragrant. This step intensifies their flavor, giving your poke cake that authentic praline crunch.
Step 4: Poke and Pour the Sweet Filling
Once your cake is fresh from the oven and still warm, use the back of a wooden spoon to poke holes all over the top. This is the magic trick that lets the luscious sweetened condensed milk and butterscotch caramel seep deep into the cake, creating pockets of sticky, buttery bliss.
Step 5: Add the Sweetened Condensed Milk and Caramel
Pour the entire can of sweetened condensed milk evenly over the cake, making sure it sinks into the holes you poked. Follow it with the butterscotch caramel topping spread delicately on top, amplifying the dessert’s rich, southern sweetness.
Step 6: Cool and Finish with Whipped Topping
Allow your cake to cool completely to room temperature—this helps the flavors meld perfectly. Once cooled, spread the container of thawed whipped topping gently over the surface, creating a snowy layer of softness against the sticky cake below.
Step 7: Garnish and Chill
Sprinkle the toasted pecans and butterscotch chips on top for extra texture and that irresistible, pretty finish. Refrigerate the poke cake for at least one hour before serving; chilling helps the cake set and enhances every bite’s flavor.
How to Serve Butter Pecan Praline Poke Cake – Easy Southern Dessert Recipe
Garnishes
To really wow your guests, add extra toasted pecans and a drizzle of warm caramel sauce right before serving. A sprinkle of flaky sea salt can also brighten the sweetness and create a delightful balance.
Side Dishes
This rich cake pairs wonderfully with a simple scoop of vanilla ice cream or a cup of freshly brewed southern-style sweet tea. The cool, refreshing sides complement the cake’s decadent texture and flavor without overpowering it.
Creative Ways to Present
Try serving the Butter Pecan Praline Poke Cake – Easy Southern Dessert Recipe in individual mason jars for a charming, rustic look. You can layer some extra pecans and butterscotch chips on top for a fun twist. Alternatively, cut it into small squares for bite-sized treats at your next party.
Make Ahead and Storage
Storing Leftovers
Keep your poke cake refrigerated in an airtight container to maintain its freshness and moisture. It should stay delicious for about 3 to 4 days – plenty of time to enjoy several portions or share with friends.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Because of the whipped topping, reheating isn’t recommended. Instead, serve chilled or at cool room temperature so the creamy texture stays intact and the flavors shine bright.
FAQs
Can I use a homemade butter cake instead of the cake mix?
Absolutely! If you prefer homemade, any rich butter cake recipe will work wonderfully, just make sure it’s sturdy enough to hold the poke and soak up the sweetened condensed milk without turning mushy.
What if I don’t like butterscotch topping?
You can swap the butterscotch caramel topping for regular caramel sauce or even dulce de leche. The flavor will shift slightly but remain delicious and perfectly complementary to the pecans.
How do I toast pecans without burning them?
Keep the heat on medium and stir frequently while toasting. Pecans toast quickly, so watch closely—they’re ready when you smell a warm, nutty aroma and the nuts turn a golden brown color.
Can this cake be made nut-free?
For a nut-free version, simply omit the pecans and replace them with toasted coconut flakes or crispy toffee bits for some crunch and added flavor.
Why is it called a poke cake?
It’s named for the technique of poking holes all over the cake after baking, which allows the liquid fillings to seep deeply inside for bursts of flavor in every bite.
Final Thoughts
This Butter Pecan Praline Poke Cake – Easy Southern Dessert Recipe is truly a gem that combines ease, flavor, and that heartfelt southern hospitality we all crave. Whether you’re a seasoned baker or just starting out, this dessert will bring smiles and satisfied sighs to your table. I warmly encourage you to give it a try—you might just find it becoming your new favorite go-to dessert for celebrations or comforting family dinners alike.
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Butter Pecan Praline Poke Cake – Easy Southern Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Description
This Butter Pecan Praline Poke Cake is a classic Southern dessert that combines a moist butter cake loaded with toasted pecans, sweetened condensed milk, and rich butterscotch caramel topping. Finished with creamy whipped topping and garnished with extra pecans and butterscotch chips, it’s an easy-to-make, decadent treat that’s perfect for gatherings and special occasions.
Ingredients
Butter Pecan Praline Poke Cake Ingredients
- 1 box butter cake mix
- 1 cup chopped pecans
- 4 tablespoons butter
- 1 can (14 oz) sweetened condensed milk
- 1 jar (10 oz) butterscotch caramel topping
- 1 container (8 oz) whipped topping, thawed
- Extra pecans for garnish
- Butterscotch chips for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking and ensure even baking.
- Prepare the cake batter: Follow the instructions on the butter cake mix package. Stir in 1 cup of chopped pecans for added texture and flavor, then pour the batter into the prepared pan.
- Bake the cake: Place the cake in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Toast the pecans: While the cake bakes, melt 4 tablespoons of butter in a pan over medium heat. Add the remaining pecans and cook until they are toasted and fragrant. Remove from heat and set aside.
- Poke the cake: Once the cake is baked, while still hot, use the back of a wooden spoon to poke holes all over the surface to allow the toppings to seep in.
- Add sweet toppings: Pour the entire 14 oz can of sweetened condensed milk over the cake, making sure it fills all the poked holes. Then pour the 10 oz jar of butterscotch caramel topping evenly over the cake’s surface.
- Cool and add whipped topping: Allow the cake to cool completely so the liquids set properly. Once cooled, spread the thawed 8 oz whipped topping evenly over the top.
- Garnish and chill: Sprinkle the toasted pecans and butterscotch chips for a crunchy and sweet garnish. Refrigerate the cake for at least one hour before serving to set the layers and enhance flavors.
Notes
- Use fresh pecans for best flavor and toasting quality.
- Make sure to poke holes when the cake is still hot to allow the condensed milk and caramel to seep in effectively.
- Refrigeration helps the cake set and melds the flavors beautifully.
- For extra texture, you can add butterscotch chips into the cake batter or sprinkle on top before serving.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
