Butter Pecan Praline Poke Cake Recipe

If you ever find yourself dreaming of a truly decadent, Southern-inspired dessert, this Butter Pecan Praline Poke Cake is the friend you never knew you needed. Imagine a moist butter pecan cake, made even richer by letting pools of caramel and sweetened condensed milk sink deep inside. Then crown it all with a nutty, brown sugar praline sauce, a cloud of whipped cream, and a finish of toasted pecans. It’s the perfect mix of gooey, crunchy, sweet, and creamy that turns an ordinary gathering into a real celebration. This Butter Pecan Praline Poke Cake is an absolute showstopper—and you won’t believe how easy it is to make!

Ingredients You’ll Need

Every component in this cake comes together to build layers of flavor and texture, yet the ingredient list stays refreshingly simple. Each addition, from box cake mix to pecans, plays a role in making this Butter Pecan Praline Poke Cake uniquely irresistible.

• Butter pecan cake mix: The hero of this recipe! It provides that classic, nutty flavor and keeps the cake wonderfully moist.
• Ingredients listed on cake box: Usually oil, eggs, and water—follow the box for the best results!
• Sweetened condensed milk: Pours directly into the cake holes for an extra level of luscious, melt-in-your-mouth sweetness.
• Caramel sauce: Adds a silky, buttery caramel note that blends perfectly with the pecans and cake.
• Chopped pecans, toasted: Brings delightful crunch and that deep, signature nutty flavor—don’t skip toasting!
• Heavy whipping cream: Whipped up for the cloudlike topping that balances the richness below.
• Powdered sugar: Sweetens the whipped cream without grittiness, for a smooth finish.
• Vanilla extract: Boosts flavor and adds that homey bakery aroma to the whipped cream topping.
• Butter: The base of your praline sauce, yielding a rich, decadent flavor.
• Brown sugar: Melts with butter to make the praline layer irresistibly gooey and sweet.
• Heavy cream (for sauce): Helps the praline sauce become beautifully glossy and pourable.

How to Make 

Step 1: Prepare the Cake

Start by preheating your oven to 350°F (175°C) and coating your 9×13-inch pan with non-stick spray. Mix and bake the butter pecan cake mix as directed on the box. It’ll fill your kitchen with a cozy aroma that will have everyone sneaking peeks into the oven!

Step 2: Poke and Soak

While the cake is still warm, grab a fork or the handle of a wooden spoon and gently poke holes all across the cake. This is where the magic really happens—drizzle the sweetened condensed milk all over so it seeps down, making every bite moist and flavorful. Don’t rush this step, and let the cake cool completely to avoid melting the next layers.

Step 3: Prepare the Praline Sauce

In a saucepan over medium heat, melt the butter first, then stir in the brown sugar and heavy cream. Keep stirring until the sugar fully dissolves, creating a golden, bubbling mixture—this takes about 3 to 5 minutes. Fold in the chopped, toasted pecans, then take it off the heat. Pour half over the cooled, soaked cake for that signature Butter Pecan Praline Poke Cake layer.

Step 4: Whip the Cream

In a mixing bowl, add the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat using a hand mixer or stand mixer (or a serious whisking arm workout!) until stiff peaks form. This fluffy, homemade topping is so much fresher than store-bought, and the subtle sweetness is exactly what this rich cake needs.

Step 5: Layer and Decorate

Gently spread the whipped cream all over the cooled cake, reaching every corner. Next, drizzle the remaining praline sauce across the top and finish with a playful extra sprinkle of toasted pecans. Pop the whole thing in the fridge and let it chill for at least two hours so all the flavors can meld and the cake sets to its perfect, sliceable state.

How to Serve 

Garnishes

A finishing flourish can make each slice feel extra special! I love topping the Butter Pecan Praline Poke Cake with a handful of toasted pecan halves, a drizzle of leftover caramel sauce, or even a sprinkle of flaky sea salt. These little details add an inviting visual contrast and a final layer of flavor.

Side Dishes

This cake is naturally the star of any dessert table. To round things out, try pairing it with a scoop of vanilla ice cream or some fresh berries on the side. For a party-ready spread, serve it alongside coffee, tea, or a creamy after-dinner liqueur for a truly indulgent treat.

Creative Ways to Present

To wow your guests, cut the cake into individual squares and serve in cupcake liners for easy handling at buffets and picnics. For a festive look, add tiny flags or edible gold leaf on top. You can also build a trifle by layering slices of Butter Pecan Praline Poke Cake with whipped cream and extra praline sauce in individual glasses—perfect for a stunning party dessert.

Make Ahead and Storage

Storing Leftovers

Leftovers are one of the best perks of this cake—just cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge, where the Butter Pecan Praline Poke Cake will stay moist and delicious for up to four days.

Freezing

If needed, you can absolutely freeze Butter Pecan Praline Poke Cake. Wrap individual slices (or the whole cake) tightly in plastic wrap and then foil. To serve, thaw slices overnight in the fridge. Note that the texture of the whipped cream may soften, but the flavors stay luscious!

Reheating

You usually want to savor this cake chilled, as the flavors and textures are best when cold from the fridge. If you’d like a slightly warmer bite, set a slice at room temperature for 15–20 minutes before serving. Avoid microwaving, as the whipped topping can melt and become runny.

FAQs

Can I make Butter Pecan Praline Poke Cake ahead of time?

Yes! This cake only improves as it sits because the sauces soak in even more. Just assemble as instructed, cover well, and chill in the fridge up to a day before serving for the best flavor and texture.

What if I can’t find butter pecan cake mix?

No worries! Use yellow or vanilla cake mix and stir 1 teaspoon maple extract plus extra toasted pecans into the batter. You’ll get a wonderfully nutty result similar to the original Butter Pecan Praline Poke Cake.

Can I use store-bought whipped topping instead of homemade?

Absolutely! While homemade whipped cream offers a fresh, airy finish, non-dairy whipped toppings work just fine. This can also save you a few minutes if you’re in a pinch.

How do I toast pecans for this recipe?

Preheat your oven to 350°F (175°C). Spread chopped pecans in a single layer on a baking sheet. Bake for about 6–8 minutes, stirring once or twice, until fragrant and lightly golden. Keep an eye on them, as nuts can burn quickly!

Is Butter Pecan Praline Poke Cake suitable for vegetarians?

Yes, this cake is vegetarian as written. There are no meat products, and most commercially available cake mixes fit vegetarian diets. Always check ingredient labels to be sure.

Final Thoughts

If you want a showstopping dessert that’s both easy and unforgettable, Butter Pecan Praline Poke Cake is calling your name. It has everything you love in a sweet treat—moist cake, gooey sauce, fluffy cream, and a dose of nutty crunch. I hope you’ll give it a try soon and share it with friends or family—it’s one of those recipes that turns any day into a celebration!

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