Butter Pecan Praline Poke Cake

I share a rich and decadent Butter Pecan Praline Poke Cake featuring a moist butter pecan cake base infused with pecans, drenched in buttery praline sauce, topped with sweetened condensed milk, caramel, whipped topping, and more pecans—it’s a southern-style dessert that disappears fast.

Why I’ll Love This Recipe

I love how this recipe fixes common poke cake pitfalls—no dry spots or soggy bottoms, just evenly moist cake bursting with buttery praline flavor. The crunchy pecan bits add texture to every bite, and the sauce-soaked cake holds up beautifully for days. It’s perfect for potlucks, holidays, or any time I crave something nostalgic and indulgent.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butter pecan cake mix

• Eggs (usually 3–4 large)

• Vegetable oil

• Water or milk (per cake mix directions)

• Butter extract (optional, for extra flavor)

• Chopped pecans (folded into batter)

• For the sauce: brown sugar, heavy cream, unsalted butter, vanilla extract, a pinch of salt, more chopped pecans, and optionally corn syrup to keep sauce smooth

• For topping: sweetened condensed milk, caramel sauce, whipped cream topping, and extra pecan garnish

directions

1. I preheat the oven to 350 °F and grease a 9×13-inch baking dish. I mix the butter pecan cake mix with eggs, oil, water (or milk), butter extract, and fold in chopped pecans until the batter is smooth.

2. I pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.

3. I let the cake cool for about 15 minutes, so it’s warm but not piping hot. Then I poke holes all over using the handle of a wooden spoon, spacing them about an inch apart.

4. While the cake bakes or cools, I prepare the praline sauce: melt butter in a saucepan, stir in brown sugar and cream, simmer until smooth, then remove from heat and mix in vanilla, salt, chopped pecans, and corn syrup if using.

5. I slowly pour the warm sauce over the poked cake, letting it seep into every hole. I let the cake absorb fully as it cools.

6. Then I mix sweetened condensed milk with caramel sauce, spread it across the cake’s surface, top with whipped topping, and sprinkle extra pecans on top. I chill the cake for at least an hour—or better, overnight.

Servings and timing

This cake makes about 12 servings. Prep time is roughly 20 minutes, bake time 30–35 minutes, then sauce pouring, topping, and chilling—total about 1 hour 50 minutes including chill time.

variations

I like adding personal spins:

• Swap butter pecan cake mix with yellow cake mix plus butter extract if needed.

• Use walnuts or almonds instead of pecans.

• For an adult twist, add a splash of bourbon to the praline sauce.

• Try chocolate cake mix or add cocoa to make a chocolate–pecan version.

• Serve it in cupcake form for personal servings.

storage/reheating

I tightly cover and store leftover slices in the refrigerator for up to 4–5 days. I typically serve it chilled or bring to room temperature before serving. Freezing the assembled cake isn’t recommended, since whipped topping and sauce texture degrade—though you can freeze unfrosted cake base and sauce separately.

FAQs

Can I skip poking the holes?

I don’t—poking is essential! It lets the praline sauce seep in so the cake stays moist and flavorful throughout.

Can I make parts ahead of time?

Yes! The cake actually tastes better the next day as flavors meld. I often bake and pour sauce the day before and add topping right before serving.

Is there a nut‑free option?

Absolutely—I can omit pecans (though I’d miss their crunch!) or substitute walnuts or leave nuts out entirely. The flavor is still rich and buttery.

What if my cake is too soggy on the edges?

If the cake is too hot or you pour sauce too quickly, it can pool at the edges. I let it cool a bit and pour sauce slowly for even absorption.

Can I freeze this?

I prefer not to freeze the assembled cake—it affects texture. But I sometimes freeze just the baked cake base (unfrosted), then add sauce and toppings fresh later.

Conclusion

I find this Butter Pecan Praline Poke Cake to be an absolute showstopper with buttery pecan flavor, gooey sauce, crunchy texture, and southern charm in every bite. It’s easy yet indulgent, perfect for serving a crowd or treating myself. I especially love making it ahead—by the next day, it’s even more irresistible. Let me know if you give it a try or put your own spin on it—I’m always eager to hear how others enjoy this classic treat!

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