Butter Pecan Praline Poke Cake Recipe

Some desserts feel like a celebration even before the first bite, and Butter Pecan Praline Poke Cake is exactly that. I created this recipe one autumn afternoon when I was craving something sweet, rich, and nostalgic—something that brought the cozy warmth of pecans and caramelized brown sugar right into my kitchen.

This cake is inspired by the flavors of old-fashioned Southern pralines, but I wanted something even more indulgent. Enter the poke cake! The rich butter pecan cake soaks up a creamy praline sauce, making every bite impossibly moist and flavorful. It’s a showstopper at family gatherings, potlucks, and holidays, yet simple enough for a weekend baking project.

If you’re looking for a dessert that gets people asking for seconds (and the recipe!), this one is it.

Why I Love This Recipe

Butter Pecan Praline Poke Cake is not just another cake—it’s an experience. I love it because it brings together three things I can never resist: buttery cake, crunchy pecans, and a gooey praline filling that seeps into every forkful.

The magic of a poke cake lies in the way it absorbs flavor. You bake the cake, poke holes all over it, and then pour a rich sauce on top. That sauce finds its way deep into the cake, transforming it into a melt-in-your-mouth dessert. In this recipe, we pour a buttery brown sugar praline sauce into those holes, and it’s like eating pecan pie and cake at the same time.

It’s also surprisingly easy. You don’t need to be an expert baker to make this cake turn out beautifully. It uses simple pantry ingredients, and while it looks impressive, the process is totally approachable. Whether you make it for a family dinner or a holiday party, it’s always the first dessert to disappear.

Ingredients for Butter Pecan Praline Poke Cake

If you’ve ever had butter pecan ice cream or pralines, you already know how irresistible these flavors are. This cake brings them to life with a few simple, yet powerful, ingredients.

Here’s what you’ll need:

For the Cake:

• Butter pecan cake mix (15.25 oz box) – The base of the cake. It’s rich, buttery, and packed with flavor. If you can’t find butter pecan mix, yellow cake mix with added pecans works too.
• Eggs (3 large) – Helps the cake rise and gives it structure.
• Vegetable oil (½ cup) – Keeps the cake moist.
• Water (1 cup) – Activates the cake mix and gives it the right batter consistency.
• Chopped pecans (1 cup) – Toast them beforehand for extra flavor.

For the Praline Sauce:

• Sweetened condensed milk (14 oz can) – Makes the praline sauce thick, sweet, and creamy.
• Brown sugar (¾ cup, packed) – Adds that classic caramel flavor.
• Unsalted butter (½ cup or 1 stick) – Richness in every bite.
• Vanilla extract (1½ teaspoons) – Enhances the praline flavor.
• Chopped pecans (¾ cup) – Extra crunch inside the sauce.

For the Topping:

• Whipped topping (8 oz tub) – Light and fluffy to balance the richness.
• Chopped pecans (½ cup) – Toasted for garnish.
• Caramel sauce (optional) – For drizzling on top for extra decadence.

Each ingredient plays a role: the cake base is buttery and soft, the praline sauce is rich and sweet, and the toppings add a light, crunchy contrast.

How Much Time Will You Need

You can make this cake in about 1 hour and 30 minutes, including baking and cooling. Here’s a breakdown:

• Prep time: 15 minutes
• Bake time: 30-35 minutes
• Cooling time: 20-30 minutes (important for pouring the praline sauce)
• Final assembly & chilling time: 15-30 minutes (if you want it cold before serving)

How to Make This Butter Pecan Praline Poke Cake

Follow this step-by-step guide, and you’ll have a bakery-worthy dessert without leaving your kitchen.

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Set aside.

Step 2: Toast the Pecans

In a dry skillet over medium heat, toast 1 cup of chopped pecans until fragrant, about 3-5 minutes. Stir frequently to avoid burning. Remove from heat and let them cool.

Step 3: Prepare the Cake Batter

In a large mixing bowl, combine the butter pecan cake mix, 3 eggs, ½ cup of vegetable oil, and 1 cup of water. Mix until well combined (about 2-3 minutes with a hand mixer or whisk). Fold in the toasted pecans.

Step 4: Bake the Cake

Pour the batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for 10-15 minutes.

Step 5: Poke the Cake

Using the handle of a wooden spoon, poke holes all over the cake. Space the holes about 1 inch apart, making sure they go nearly to the bottom. This allows the praline sauce to seep in.

Step 6: Make the Praline Sauce

In a medium saucepan over medium heat, melt ½ cup of unsalted butter. Add ¾ cup of brown sugar and stir until dissolved. Pour in the sweetened condensed milk and bring the mixture to a gentle simmer, stirring constantly for 3-4 minutes until thickened slightly. Remove from heat and stir in 1½ teaspoons of vanilla extract and ¾ cup of chopped pecans.

Step 7: Pour the Praline Sauce Over the Cake

While the cake is still warm, slowly pour the warm praline sauce over the top, making sure it fills all the holes. Use a spatula to spread it evenly if needed. Let the cake cool completely.

Step 8: Add the Topping

Once the cake is cool, spread the whipped topping evenly over the surface. Sprinkle ½ cup of toasted chopped pecans over the top. If you like, drizzle caramel sauce over everything for extra flair.

Step 9: Chill and Serve

Refrigerate the cake for 15-30 minutes before serving. This allows everything to set up nicely and makes slicing easier.

Substitutions

If you’re missing an ingredient or want to tweak the recipe, here are some easy swaps:

• Cake Mix: Can’t find butter pecan? Use a yellow or vanilla cake mix. Add 1 teaspoon of butter flavoring and 1 cup of toasted pecans to mimic the flavor.
• Whipped Topping: Homemade whipped cream works beautifully if you prefer something less sweet. Use 2 cups of heavy whipping cream, whipped with 2 tablespoons of powdered sugar and 1 teaspoon vanilla extract.
• Sweetened Condensed Milk: If you want a less sweet filling, try evaporated milk combined with ½ cup brown sugar, but keep in mind it won’t be as thick or rich.
• Butter: You can use salted butter, just reduce the added salt elsewhere in the recipe if you add any.
• Nuts: Walnuts or almonds work, but pecans give it that classic praline flavor.

These substitutions keep the integrity of the cake but allow you to make it your own based on what you have on hand.

Best Side Dishes for Butter Pecan Praline Poke Cake

A dessert this rich pairs well with something light and refreshing. Here are three side dishes that complement it beautifully:

1. Fresh Berry Salad: A mix of strawberries, blueberries, and raspberries with a light honey-lime dressing cuts through the sweetness of the cake.
2. Vanilla Bean Ice Cream: Creamy, cold, and simple. It lets the praline flavors shine without overwhelming the palate.
3. Iced Coffee or Cold Brew: A slightly bitter iced coffee balances the rich sweetness and adds a sophisticated finish to your dessert.

Serving and Presentation Tips

First impressions matter, and this Butter Pecan Praline Poke Cake deserves a presentation that highlights its rich, indulgent flavors.

When it comes time to serve this cake, you’ll want to show off those beautiful layers and textures. The thick, praline sauce soaking into the moist cake beneath a cloud of whipped topping makes every slice irresistible.

• Serve chilled or at room temperature. Chilling gives the praline filling time to set up, which makes slicing neat and clean. But if you prefer a gooier texture, let it sit out for about 20 minutes before serving.
• Use a sharp knife for clean slices. Wipe the blade between cuts to keep things tidy.
• Garnish each slice. Just before serving, sprinkle extra toasted pecans or drizzle caramel sauce on top of each piece for an eye-catching finish. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

For special occasions, serve the slices on white or neutral-colored plates. The contrast makes the golden-brown praline sauce and pecans stand out beautifully.

Tips and Tricks to Make This Recipe Even Better

You’re already working with flavors that are irresistible, but these tips will elevate your Butter Pecan Praline Poke Cake to a whole new level.

• Toast the pecans. Don’t skip this step. Toasting brings out the natural oils in pecans, adding a deep, nutty flavor that makes all the difference.
• Pour the sauce while it’s warm. The cake needs to be slightly warm, and the praline sauce should be hot but not boiling. This ensures it sinks into the holes properly and doesn’t just sit on top.
• Don’t rush the cooling time. After pouring the sauce, let the cake cool completely before adding whipped topping. This prevents the topping from melting and keeps the layers distinct.
• For extra richness, add a caramel drizzle between the praline layer and the whipped topping. It adds another dimension of flavor and makes the presentation even more impressive.
• Use homemade whipped cream if you can. It’s less sweet and offers a lighter texture than store-bought whipped topping, balancing the rich cake and sauce perfectly.

Common Mistakes to Avoid

Even simple recipes can go wrong if you miss key steps. Here’s what to watch out for:

• Skipping the holes or not poking deep enough. The praline sauce won’t absorb properly unless the holes reach near the bottom of the cake.
• Pouring the sauce on a cold cake. It won’t soak in as well. Make sure the cake is still warm (but not hot) when you add the praline mixture.
• Overbaking the cake. It dries out, and you won’t get that ultra-moist, melt-in-your-mouth texture. Stick to the suggested baking time and check for doneness early.
• Using raw pecans. Without toasting, the nuts can taste bland and lack that depth of flavor this recipe needs.
• Adding whipped topping too soon. If the cake isn’t cool, the topping can melt, making it messy and less appealing.

How to Store It

This cake stores beautifully, making it a great make-ahead dessert.

• Refrigerator storage: Cover the cake tightly with plastic wrap or transfer it to an airtight container. It keeps well in the fridge for 4 to 5 days. The flavors meld over time, so it might taste even better on day two!
• Freezer storage: You can freeze the cake, but it’s best to do so before adding the whipped topping. Wrap the cake tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw overnight in the fridge, then top with whipped cream and garnish before serving.
• Serving after storage: If the cake has been refrigerated, let it sit out for 15-20 minutes to take the chill off before serving. This brings out the praline flavor more vividly.

FAQ

1. Can I make this cake ahead of time?

Absolutely. It’s actually better when made a day ahead because the praline sauce has time to soak in completely.

2. What can I use instead of sweetened condensed milk?

You can substitute evaporated milk with added brown sugar, but the texture and sweetness will be different. Sweetened condensed milk gives the richest, creamiest result.

3. Can I use other nuts instead of pecans?

Yes, walnuts or almonds work, but pecans offer the classic praline flavor that makes this cake special.

4. Can I make this cake gluten-free?

Yes! Just use a gluten-free cake mix as the base and double-check all other ingredients for gluten. The results are still delicious.

5. What’s the best way to toast pecans?

Place chopped pecans in a dry skillet over medium heat. Stir constantly for 3-5 minutes until they smell nutty and deepen in color. Let them cool before using.

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