Toasting the Pecans: Toasting the pecans before adding them to the cake and praline sauce enhances their flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
Homemade Whipped Cream: For a homemade whipped topping, beat 1 1/2 cups of heavy whipping cream with 2-3 tablespoons of powdered sugar until stiff peaks form.
Make Ahead: This cake can be made a day in advance and stored in the refrigerator until ready to serve.
Variations
Chocolate Pecan Praline Cake: Use a chocolate cake mix instead of butter pecan for a decadent twist on this classic dessert.
Coconut-Pecan Poke Cake: Add a layer of shredded coconut over the praline sauce before adding the whipped topping for a tropical spin.
Low-Sugar Version: Use a sugar-free cake mix and light whipped topping to reduce the sugar content. You can also use a sugar substitute in the praline sauce.
Frequently Asked Questions (FAQs)
Can I use homemade butter pecan cake mix?
Yes! If you prefer to make your cake from scratch, you can use a homemade butter pecan cake recipe. Just be sure to follow the same steps for adding the praline sauce and whipped topping.
How long can I store this cake?
This cake can be stored in an airtight container in the refrigerator for up to 5 days. It’s best served chilled, but you can let it come to room temperature if you prefer a softer texture.
Can I freeze the cake?
Yes! You can freeze the cake (without the whipped topping) by wrapping it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight and add the whipped topping before serving.
