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If you’re looking for a dessert that combines rich, buttery flavors with the gooey goodness of caramel, look no further than the Butter Pecan Caramel Poke Cake. This delightful dessert is perfect for any occasion, whether it’s a family gathering, a potluck, or just a sweet treat for yourself. The blend of butter pecan, creamy caramel, and a luscious praline topping makes this cake an irresistible indulgence.
Ingredients Overview
For the Cake:
- 1 box butter pecan cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Poke Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup chopped pecans
For the Frosting:
- 1 (8 oz) container Cool Whip, thawed
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Praline Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
Step-by-Step Recipe Instructions
Preparing the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into the prepared pan and bake according to the package directions, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Creating the Poke Filling
- Once the cake is cool, use the handle of a wooden spoon to poke holes all over the top of the cake.
- In a medium bowl, mix together the sweetened condensed milk and caramel sauce. Pour the mixture evenly over the cake, making sure it seeps into the holes. Sprinkle the chopped pecans over the top.
Frosting the Cake
- In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and beat until fully combined.
- Fold in the Cool Whip and vanilla extract until the frosting is smooth and creamy.
- Spread the frosting evenly over the top of the cake.
Making the Praline Topping
- In a medium saucepan, combine the chopped pecans, brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture begins to bubble and thickens, about 5 minutes.
- Remove from heat and let cool slightly.
- Drizzle the praline topping over the frosting on the cake. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Final Assembly and Refrigeration
- After drizzling the praline topping, cover the cake and refrigerate it for at least 2 hours. This allows the flavors to meld together and enhances the overall taste of the cake.
Serving Suggestions
- Serve the Butter Pecan Caramel Poke Cake chilled for a refreshing treat.
- Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Nutritional Information
- Calories: 450 kcal per serving
- Servings: 12 servings
Tips and Tricks for the Perfect Poke Cake
- Baking Tips: Ensure your oven is preheated for an even bake.
- Ingredient Substitutions: Use coconut oil instead of vegetable oil for a different flavor profile.
Variations to Try
- Chocolate Caramel Poke Cake: Swap the butter pecan cake mix with chocolate cake mix and follow the same steps.
- Pumpkin Spice Poke Cake: Use a pumpkin spice cake mix and add a layer of spiced caramel for a fall-themed dessert.
Why Butter Pecan Caramel Poke Cake is Perfect for Any Occasion
This cake is not just for special occasions; it’s versatile enough to be enjoyed at casual family dinners, festive celebrations, or even as a surprise treat for a loved one.
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Common Mistakes to Avoid
- Overmixing the Batter: This can make the cake dense. Mix until just combined.
- Not Poking Enough Holes: Ensure you poke enough holes for the filling to seep through for maximum flavor.