Butter Pecan Praline Poke Cake is a delightful treat that combines soft, moist cake with the crunchy sweetness of pecans and a rich buttery praline sauce. This cake is filled with gooey goodness thanks to the “poke” technique, where you create little holes in the cake to drizzle in that amazing praline flavor. The topping of buttery pecans adds a nice crunch to every bite, making this cake a perfect balance of textures and tastes.
I love making this cake when I want to impress friends or family with something that feels special but is still really easy to put together. One of my favorite tips is to use warm praline sauce when pouring it over the cake—it seeps right into those holes and makes every slice extra moist and flavorful. Also, topping it with whipped cream and a few more chopped pecans always adds a nice finishing touch that everyone appreciates.
Whenever I serve Butter Pecan Praline Poke Cake, it brings back memories of cozy weekend gatherings and sharing dessert around the table. It’s one of those recipes that people ask for again and again because the combination of buttery sweetness and nutty crunch never fails to satisfy. If you’re a fan of pecans and sweet butterscotch flavors, this cake is definitely a winner in my book.
Key Ingredients & Substitutions
Yellow Cake Mix: Using a yellow cake mix gives this dessert a sweet, buttery base. If you prefer homemade, a simple vanilla or butter cake recipe works great too. For gluten-free needs, try a gluten-free yellow cake mix.
Pecans: Pecans are the star nut here, adding crunch and a warm, nutty flavor. If you’re allergic or don’t have pecans, walnuts or almonds make good substitutes.
Sweetened Condensed Milk: This adds smooth sweetness and moisture. You could use evaporated milk with extra sugar, but condensed milk is easiest and gives the best texture.
Butter, Brown Sugar & Heavy Cream: These combine to make the rich praline sauce. Using real butter is key for flavor—avoid margarine here. Dark brown sugar gives a deeper taste but light brown sugar works fine.
Whipped Topping: Cool Whip or similar whipped topping adds light creaminess. To keep it more natural, you can whip heavy cream with a bit of sugar and vanilla instead.
How Do I Make the Cake So Moist and Full of Praline Flavor?
After baking, poke holes evenly all over the warm cake—about every inch. This lets the praline sauce soak deep inside so every bite is moist and flavorful.
- Use something rounded like a wooden spoon handle to avoid tearing the cake.
- Poke gently but deeply so sauce reaches below the surface.
- Pour the warm praline sauce slowly, allowing it to seep into the holes rather than just running off the top.
- Let the cake cool before adding whipped topping to keep it fluffy and prevent melting.
This step turns a simple cake into a rich, buttery dessert that’s soft inside with crunchy pecans on top.
Equipment You’ll Need
- 9×13 inch baking pan – I suggest using this size for even baking and easy handling.
- Mixing bowls – for preparing the cake batter and praline sauce, keeping things organized.
- Hand or stand mixer – makes mixing the cake batter and whipped topping much easier.
- Wooden spoon or skewer – perfect for poking holes in the warm cake to let the sauce soak in.
- Saucepan – for making the flavorful praline sauce, I like a medium-sized one for easy stirring.
- Measuring cups and spoons – to measure out ingredients accurately and keep things simple.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or almonds for a different nutty crunch.
- Add a layer of sliced bananas or berries before topping with whipped cream for fresh fruit flavor.
- Swirl in some caramel or chocolate sauce into the praline mixture for a richer taste.
- Mix in a splash of bourbon or whiskey to the praline sauce for an adult twist.
Butter Pecan Praline Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix (plus ingredients called for on box—usually eggs, oil, and water)
- ¾ cup chopped pecans
For the Praline Sauce:
- 1 can (14 oz) sweetened condensed milk
- 1 cup butter (2 sticks), melted
- 1 cup packed brown sugar (light or dark)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- ¼ cup chopped pecans, for garnish
How Much Time Will You Need?
Expect about 45 minutes to prepare and bake the cake, plus an additional 2 hours of chilling time to let the flavors come together and the cake to become fully moist. Total time is roughly 2 hours and 45 minutes.
Step-by-Step Instructions:
1. Bake the Cake:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan. Prepare the yellow cake mix according to the package instructions and stir in ¾ cup of chopped pecans. Pour the batter into your pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
2. Poke and Prepare the Praline Sauce:
Right after baking, use the handle of a wooden spoon or similar tool to poke holes all over the warm cake about every 1 inch. In a medium saucepan over medium heat, combine the sweetened condensed milk, melted butter, brown sugar, and heavy cream. Stir constantly for 5-7 minutes until the sauce thickens slightly and turns smooth and golden. Remove from heat and stir in the vanilla extract.
3. Soak and Finish:
Slowly pour the warm praline sauce evenly over the cake, letting it soak into all the holes. Allow the cake to cool to room temperature. Spread the thawed whipped topping evenly over the top, and sprinkle the remaining ¼ cup chopped pecans as garnish. Refrigerate for at least 2 hours before serving.
Serve chilled or at room temperature. For extra indulgence, spoon some of the leftover praline sauce from the pan onto each plate. Enjoy your moist, buttery, and nutty Butter Pecan Praline Poke Cake!
Can I Use Homemade Cake Instead of Cake Mix?
Absolutely! A homemade yellow or butter cake works perfectly. Just bake it in a 9×13 pan and follow the same poking and sauce steps for best results.
What Can I Substitute for Whipped Topping?
You can whip heavy cream with a little powdered sugar and vanilla extract until soft peaks form. This makes a fresh, creamy topping without the store-bought preservatives.
How Do I Store Leftovers?
Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator. It stays fresh for up to 3 days. Bring to room temperature before serving for the best taste.
Can I Make This Cake Ahead of Time?
Yes! Make the cake and praline sauce, then refrigerate after adding the whipped topping and pecans. It actually tastes better after a few hours as the flavors meld.
