Butter Pecan Praline Poke Cake

Oh wow, you have to try this Butter Pecan Praline Poke Cake! It’s rich, buttery, and dripping with sweet praline sauce. Trust me, it’s a total showstopper for dessert.

The cake is moist and soft, and the praline sauce soaks right in, making every bite melt in your mouth. Plus, it’s topped with crunchy pecans for that perfect finish. It’s super easy to make, too!

I love making this for special occasions or when I just want something indulgent. Everyone’s gonna ask for seconds! Once you taste it, you’ll be hooked.

Let’s bake it together! Grab your cake mix, pecans, and butter—I’ll show you how to make this dreamy cake. You’re gonna love every sweet bite!

Why You’ll Love This Recipe

• Buttery, Nutty Flavor: The cake mix is butter pecan flavored, giving a rich, warm base, while the toasted pecans add natural crunch and nuttiness.
• Moist and Tender: Poking holes in the baked cake and pouring in sweetened condensed milk and caramel sauce creates a tender, almost custard-like texture inside.
• Creamy Topping: A layer of whipped topping smooths over the cake, adding a light, fluffy contrast to the dense, moist cake below.
• Simple Ingredients: No complicated steps or rare ingredients—everything is easy to find and quick to prepare.
• Impressive Presentation: This cake looks like it took hours to make, but it comes together in less than an hour.

What You Need to Know Before You Start

Prep and Cooking Times

• Prep Time: About 20 minutes, including measuring, mixing, and poking the cake
• Cook Time: Roughly 35 minutes to bake the cake until golden and springy
• Cooling and Assembly: Allow about 15 minutes for cooling before poking and pouring in fillings

Servings

This recipe yields a 9×13-inch cake that serves approximately 12 people. It’s great for gatherings or can be stored for several days in the fridge, making leftovers perfect for later.

Difficulty Level

This cake is beginner-friendly but has enough layers and textures to impress even experienced bakers. The key is gentle poking and evenly spreading toppings.

Required Kitchen Tools

• 9×13-inch Baking Pan: Provides the perfect size and depth for this layered cake.
• Mixing Bowls: For combining the cake batter and mixing the topping.
• Electric Mixer or Whisk: Helps blend the whipped topping smoothly.
• Measuring Cups and Spoons: For accurate ingredient amounts.
• Fork or Wooden Skewer: To poke holes in the cake evenly for the filling.
• Spatula or Large Spoon: For spreading the whipped topping and sprinkling pecans.
• Cooling Rack: Optional but helpful to cool the cake evenly before poking.

Ingredients for Butter Pecan Praline Poke Cake

Here’s what you’ll need to create this delicious layered cake. Using a boxed butter pecan cake mix keeps things simple, while the rest of the ingredients add richness and texture.

• 1 box butter pecan cake mix – The buttery, nutty flavor is the base of this dessert.
• 1 cup water – To prepare the cake batter as directed on the box.
• ½ cup vegetable oil – Adds moisture and tenderness to the cake.
• 3 large eggs – For structure and richness.
• 1 (14 oz) can sweetened condensed milk – This thick, sweet milk seeps into the cake for moistness and sweetness.
• ½ cup caramel sauce – Adds a deep, buttery sweetness that complements the pecans perfectly.
• ½ cup chopped pecans, toasted – For crunch and classic praline flavor.
• 1 (8 oz) tub whipped topping (Cool Whip), thawed – Provides a light, creamy layer on top.
• Additional caramel sauce and chopped pecans for garnish – To finish and decorate the cake.

Variations and Tips for Butter Pecan Praline Poke Cake

• Use homemade caramel sauce if you want to avoid store-bought. A simple butter, sugar, and cream caramel can be made in about 10 minutes.
• Swap whipped topping for homemade whipped cream for a fresher taste and fewer preservatives. Whip heavy cream with a little powdered sugar until soft peaks form.
• Add cinnamon or nutmeg to the cake batter for a warm spice twist. Just ½ teaspoon mixed into the dry ingredients works well.
• Mix some of the chopped pecans into the batter for extra texture inside the cake.
• Try drizzling chocolate sauce along with caramel for a richer flavor.

How to Make Butter Pecan Praline Poke Cake — Step-by-Step Instructions

1. Prepare and Bake the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or nonstick spray. In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Mix according to package instructions until smooth and well blended. Pour the batter evenly into the pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for about 15 minutes.

2. Poke the Cake

Once the cake is warm but not hot, use a fork or wooden skewer to poke holes all over the surface, spacing about 1 inch apart. These holes let the filling soak deep into the cake.

3. Add the Filling

In a small bowl, mix the sweetened condensed milk and caramel sauce until smooth. Slowly pour this mixture evenly over the cake, allowing it to seep into the holes. The cake will absorb the liquid, becoming incredibly moist and flavorful.

4. Add the Whipped Topping and Pecans

Spread the thawed whipped topping evenly over the cake using a spatula or the back of a spoon. Don’t press too hard — keep it light and fluffy. Then sprinkle the toasted chopped pecans evenly on top. The nuts add a nice crunch and a classic praline flavor.

5. Garnish and Chill

Drizzle additional caramel sauce over the pecans for extra sweetness and a pretty finish. Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours before serving. Chilling helps the flavors meld and the cake set to the perfect moist, creamy texture.

How to Serve Butter Pecan Praline Poke Cake

Serve this cake chilled or at room temperature. It’s great on its own or with a scoop of vanilla ice cream for extra indulgence. You can also slice it into squares for easy serving at parties or potlucks.

Storing Butter Pecan Praline Poke Cake

Store leftovers in an airtight container in the refrigerator. It will keep well for 3-4 days. The flavors actually improve after a day as the cake continues to soak up the caramel and sweetened condensed milk. For best texture, let the cake sit at room temperature for 15-20 minutes before serving after refrigeration.

Tips and Tricks for Success

• Make sure the cake is slightly warm, not hot, when poking holes and pouring in the filling. This helps it absorb better without the filling running off.
• Toast pecans gently in a dry skillet over medium heat for 3-5 minutes, stirring frequently, to bring out their flavor.
• Use a good-quality caramel sauce for the best taste. Avoid overly sweet or artificial-tasting brands.
• If using homemade whipped cream, add a teaspoon of vanilla extract for extra flavor.
• Don’t skip the chilling step; it’s key for the poke cake’s moist texture.

Nutrition

Nutrient	Amount (per serving)
Calories	370
Total Fat	18g
Saturated Fat	4g
Cholesterol	45mg
Sodium	230mg
Total Carbohydrates	48g
Dietary Fiber	1g
Sugars	33g
Protein	4g

Values are approximate and may vary based on ingredients used.

Butter Pecan Praline Poke Cake FAQs

Q: Can I use homemade cake instead of a box mix?
A: Yes! A homemade butter pecan or yellow cake works well. Just make sure it’s fully cooled before poking and adding fillings.

Q: How far ahead can I make this cake?
A: It’s best made a day ahead so it can chill and the flavors meld nicely.

Q: Can I freeze this cake?
A: Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Q: Can I substitute pecans with walnuts?
A: Walnuts work well, though they have a milder flavor compared to pecans.

Conclusion

Butter Pecan Praline Poke Cake is a simple but elegant dessert that blends buttery cake, sweet caramel, and crunchy pecans. It’s easy enough for beginners yet impressive enough for special occasions. This poke cake’s moist texture and creamy topping make it a favorite for any dessert