Melt-in-your-mouth, butter-and-brown-sugar confections known as Pralines get new life in a Southern favorite holiday dessert!
Pralines are a favorite sweet flavor in the South. These treats take their inspiration from French roots and Creole cuisine. Today, pralines are used in all sorts of Southern dishes, including this Praline Poke Cake.
Filled with buttery praline flavor, thanks to Tony Chachere’s Praline Honey Ham Injectable Marinade, this poke cake is a perfect dessert for those holiday parties!
- 1 Box Butter Pecan Cake Mix
- ¾ Cup Butter, Melted
- ¼ Cup Tony’s Praline Honey Ham Injectable Marinade
- 4 Whole Eggs
- 1 Cup Whole Milk
- ½ Cup Tony’s Praline Honey Ham Injectable Marinade
- 1 Can Sweetened Condensed Milk
- 2 Tablespoons Tony’s Praline Honey Ham Injectable Marinade
- ¾ Cup Pecans, Roughly Chopped
- Line a 9x13-inch pan with nonstick foil.
- In a large bowl, combine cake mix, melted butter, ¼ cup Tony’s Praline Honey Ham Marinade, eggs, and milk. Stir until just combined. Do not overmix.
- Pour batter into prepared pan. Bake for 23-28 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cake slightly, 3-5 minutes.
- Using a wooden spoon, poke holes into the cake around 2 inches apart.
- Pour or inject ½ cup of Tony’s Praline Honey Ham Marinade into the holes.
- In a medium microwave-safe bowl, combine sweetened condensed milk and 2 tablespoons Tony’s Praline Honey Ham Marinade. Heat for 2-3 minutes or until warmed through and lightly thickened.
- Spoon over the cake and garnish with chopped pecans.
Mix up your holidays with a variety of desserts! Try Tony’s Hot Chocolate Cupcakes with Praline Filling, Moose Munch Christmas Snack Mix, Pumpkin Praline Cheesecake, or Pecan Sticky Buns.
No matter what dishes you put on your holiday table, Tony’s will always bring the flavor your family won’t be able to resist.
Tony Chachere’s® Famous Creole Cuisine was founded in 1972 by Tony Chachere. Tony Chachere’s® continues to be family-owned and operated and is located in Opelousas, Louisiana. Employing more than 75 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades, and sauces for both pantry and table.