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Poke cakes have captured the hearts—and taste buds—of dessert lovers everywhere. This innovative cake style features a moist base that is "poked" and drenched in a decadent sauce, allowing flavors to seep deep into the cake, creating a delightful taste experience. Among the many variations of this beloved dessert, the Butter Pecan Praline Poke Cake stands out as a rich and indulgent twist on the classic recipe. With its buttery, nutty flavor and luscious praline sauce, this cake is sure to impress at any gathering or celebration.

Butter Pecan Praline Poke Cake

Indulge in the rich flavors of Butter Pecan Praline Poke Cake! This moist dessert is infused with a decadent praline sauce and topped with a creamy frosting, making it perfect for any gathering. Impress your guests with this simple yet delightful poke cake that brings together buttery, nutty notes in every bite. Enjoy the ease of preparation and the joy of deliciousness! #PokeCake #DessertRecipe #ButterPecan #BakingJoy #SweetTreats
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Ingredients
  

For the Cake:

1 box (15.25 oz) yellow cake mix

3 large eggs

1/2 cup unsalted butter, melted

1 cup buttermilk

1 cup toasted pecan halves

For the Praline Sauce:

1 cup brown sugar

1/2 cup unsalted butter

1/2 cup heavy cream

1 teaspoon vanilla extract

1 cup chopped pecans

For the Frosting:

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

For Garnish:

Additional toasted pecans

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Instructions
 

Prepare the Cake:

    Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large mixing bowl, combine the yellow cake mix, eggs, melted butter, and buttermilk. Mix until well combined, then fold in the toasted pecan halves. Pour the batter into the prepared baking pan and smooth the top.

      Bake:

        Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool in the pan for 10 minutes.

          Create the Poke Holes:

            Using the handle of a wooden spoon, poke holes all over the warm cake, about 1 inch apart.

              Make the Praline Sauce:

                In a medium saucepan over medium heat, combine brown sugar, unsalted butter, and heavy cream. Bring to a boil, stirring continuously for about 2 minutes or until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and chopped pecans.

                  Pour the Praline Sauce:

                    Pour the warm praline sauce over the poked cake, making sure the sauce fills all the holes. Allow the cake to absorb the sauce as it cools to room temperature.

                      Prepare the Frosting:

                        In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

                          Frost the Cake:

                            Once the cake is completely cool, spread the whipped cream frosting over the top.

                              Garnish:

                                Sprinkle additional toasted pecans on top for added crunch and decoration.

                                  Serve:

                                    Slice the cake into squares and serve. Enjoy the rich flavors of butter, pecans, and pralines in every bite!

                                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12