The Ultimate Butter Pecan Praline Poke Cake Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Whisk together dry ingredients (flour, sugar, baking powder, salt) in a large bowl.
3. Cream the softened butter into the dry mix until the texture resembles coarse sand.
4. Beat in eggs one at a time, ensuring full incorporation after each addition.
5. Gradually mix in the milk and vanilla extract until just combined; avoid overmixing.
6. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted near the centre comes out clean.
7. While the cake cools slightly (about 10 minutes), combine butter, brown sugar, and heavy cream for the sauce in a saucepan.
8. Heat over medium heat, stirring constantly, until the butter melts and the sugar fully dissolves. Bring to a gentle boil; reduce heat and simmer for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
9. Remove from heat immediately and stir in the toasted pecans and pinch of salt.
10. Use a wooden skewer or fork to generously poke holes all over the top of the warm cake (about 1 inch apart).
11. Slowly and evenly pour the warm praline sauce over the entire cake, allowing it to seep down into the holes. Let the cake cool completely (about 30 minutes) to allow maximum absorption.
12. Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla until combined.
13. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
14. Once the cake is completely cool, spread the frosting evenly over the top. Garnish with extra toasted pecans if desired.