Butter Pecan Praline Poke Cake is the kind of dessert that draws everyone to the table with its rich, nutty flavor and dreamy caramel-infused center. If you love buttery pecans, gooey praline, and melt-in-your-mouth cake, this recipe is a must-try. The cake starts with an easy boxed mix, gets a shower of sweetened condensed milk and caramel sauce soaked straight into every bite, and ends with a homemade praline topping and toasted pecans. It’s an irresistible combination—perfect for family gatherings, holiday parties, or just treating yourself to something special!
Ingredients You’ll Need
You’ll be amazed at how just a handful of familiar ingredients build such depth of flavor and irresistible texture in this Butter Pecan Praline Poke Cake. Let’s take a closer look at the star players and how each one contributes its magic to every slice.
- Butter pecan cake mix: The base of our cake, this mix brings warmth, rich nutty essence, and saves loads of time in the kitchen.
- Eggs, oil, and water: These pantry staples help create a light yet moist crumb—the perfect vehicle for all the gooey fillings.
- Sweetened condensed milk: Adds luscious creamy sweetness and ensures every bite is perfectly moist after it soaks into the poked cake.
- Caramel sauce: A swirl of caramel infuses the cake with deep, buttery caramel notes that pair beautifully with pecans.
- Chopped pecans (toasted): Toasting enhances their flavor and brings a craveable crunch that contrasts the gooey layers.
- Unsalted butter: The star of the praline topping, it creates a rich, silky base for maximum indulgence.
- Brown sugar: Gives the praline that classic southern flavor and a gentle molasses undertone.
- Heavy cream: Ensures a smooth, decadent praline topping that sets just right over the cake.
- Vanilla extract: A dash rounds out all the flavors with fragrant warmth.
- Salt: Just a pinch perfectly balances all the sweetness and draws out the caramel and nutty flavors.
How to Make Butter Pecan Praline Poke Cake
Step 1: Bake the Cake
Begin by preheating your oven to 350°F. Prepare the butter pecan cake mix exactly as the box instructs, mixing in the eggs, oil, and water. Pour the batter into a greased 9×13-inch baking pan and slide it into the oven. Bake until a toothpick inserted in the center comes out clean, which usually takes about 30 minutes. Let your kitchen fill with that tempting buttery-pecan aroma—seriously, try to resist sneaking a taste!
Step 2: Poke and Soak
As soon as the cake comes out of the oven and is still warm, grab the handle of a wooden spoon and poke generous holes all over the surface, making sure to go almost to the bottom. Whisk together the sweetened condensed milk and caramel sauce in a bowl until well blended. Pour this dreamy concoction evenly across the entire surface of the cake, letting it drizzle into every nook and cranny. This step guarantees that every forkful is extra moist and decadent.
Step 3: Cool Completely
Set your cake aside and allow it to cool to room temperature. This gives the sweet sauce time to fully absorb and mingle with the cake, making each slice gloriously gooey. Patience is key here—rushing can make the topping melt off.
Step 4: Make the Praline Topping
While your cake cools, melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, vanilla, and salt. Bring the mixture to a gentle boil; let it bubble away for 2 to 3 minutes, stirring constantly, until it thickens up just a bit. Take the saucepan off the heat and let the topping cool for a minute, so it’s warm but not piping hot when you pour it over the cake.
Step 5: Pour, Top, and Chill
Once the cake has cooled, pour your praline topping evenly over the surface, gently spreading to reach all corners. Sprinkle the toasted chopped pecans on top, pressing them in lightly so they stick. Chill your Butter Pecan Praline Poke Cake in the refrigerator for at least 1 hour (longer if you have time)—this is when all those flavors meld together and the texture becomes positively swoon-worthy.
How to Serve Butter Pecan Praline Poke Cake
Garnishes
A drizzle of extra caramel sauce right before serving brings another layer of decadence to your Butter Pecan Praline Poke Cake. Sprinkle a handful of flaky sea salt or even a dusting of powdered sugar for an elegant finish. For those who love added crunch, a few additional toasted pecan halves on each slice look downright bakery-quality.
Side Dishes
Since this dessert is undeniably rich, a scoop of vanilla ice cream or a dollop of lightly-sweetened whipped cream on the side offers a cool, creamy contrast. If you’re hosting a crowd, fresh berries or a citrus fruit salad can lighten things up and provide a lovely pop of color on the dessert table.
Creative Ways to Present
Turn this Butter Pecan Praline Poke Cake into irresistible parfaits by layering cubes of cake, whipped cream, and more caramel in individual glasses. For special occasions, cut the cake into neat squares and serve on a tiered tray, garnished with piped whipped cream and a pecan half on top. You can even make mini poke cakes using muffin tins for cute, individual portions—just decrease the baking time.
Make Ahead and Storage
Storing Leftovers
Store any leftover Butter Pecan Praline Poke Cake tightly covered in the refrigerator. The flavors keep developing as it sits—some say it’s even better the next day! Stored properly, the cake will stay delicious and moist for up to 5 days.
Freezing
If you need to extend the life of your cake, you can absolutely freeze it. Simply wrap individual slices (or the whole cake) tightly in plastic wrap and aluminum foil. The texture holds up well, and you can freeze for up to 3 months. Thaw overnight in the fridge before serving for best results.
Reheating
If you like your Butter Pecan Praline Poke Cake a little warm, pop a slice in the microwave for 10-15 seconds. This softens the praline topping and revives that just-baked taste. If reheating from the fridge or after freezing, be sure to uncover the cake and heat briefly so it doesn’t dry out.
FAQs
Can I make Butter Pecan Praline Poke Cake ahead for a party?
Absolutely! In fact, making it a day ahead allows the sweetened condensed milk and praline topping to soak in even more, making the cake extra moist and flavorful. Just keep it chilled until serving.
What if I can’t find butter pecan cake mix?
You can substitute yellow or vanilla cake mix and stir in 1/2 teaspoon butter extract and an extra 1/2 cup chopped toasted pecans to mimic that signature buttery-pecan flavor. It’ll still taste amazing with the praline and caramel layers.
How do I toast pecans for this recipe?
Spread chopped pecans in a single layer on a baking sheet and bake at 350°F for 6-8 minutes, stirring once, until they’re golden and smell toasty. Watch closely—they can go from perfect to burnt quickly.
Can I use store-bought praline topping?
Homemade praline topping is easy and gives the best flavor, but in a pinch, a good-quality jarred caramel or praline sauce works. Warm it slightly and pour over the cooled cake before adding the pecans.
Is Butter Pecan Praline Poke Cake gluten-free?
Not as written, since the boxed cake mix contains wheat. However, you can use your favorite gluten-free cake mix and follow all the same steps for a gluten-friendly variation.
Final Thoughts
If you’re looking for a dessert guaranteed to impress, I can’t recommend Butter Pecan Praline Poke Cake enough. Every batch disappears in record time, and it’s as easy as it is indulgent. Whether you’re sharing with friends or sneaking a piece after dinner, this recipe is pure comfort with a dash of showstopper. Don’t be surprised if it becomes a new family tradition!
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Butter Pecan Praline Poke Cake Recipe
- Total Time: 50 minutes plus chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty, and caramel flavors of this decadent Butter Pecan Praline Poke Cake. A moist butter pecan cake is soaked in a sweetened condensed milk and caramel mixture, topped with a luscious praline sauce, toasted pecans, and chilled to perfection. This Southern-inspired dessert is a guaranteed crowd-pleaser.
Ingredients
Cake:
- 1 box butter pecan cake mix (plus ingredients listed on the box: eggs, oil, and water)
Poke Cake Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup caramel sauce
Pecan Topping:
- 1/2 cup chopped pecans (toasted)
Praline Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven and prepare the cake: Preheat oven to 350°F. Prepare the butter pecan cake mix according to package instructions and bake in a 9×13-inch pan.
- Poke the cake: Once baked, remove from oven and use the handle of a wooden spoon to poke holes evenly across the warm cake.
- Prepare the filling: In a small bowl, combine sweetened condensed milk and caramel sauce, then pour mixture evenly over the cake, letting it seep into the holes.
- Cool and prepare the praline topping: Let cake cool completely. For the praline topping, melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, vanilla, and salt. Bring to a gentle boil until slightly thickened, then remove from heat.
- Finish the cake: Pour warm praline topping over the cooled cake and spread evenly. Sprinkle toasted pecans on top.
- Chill and serve: Chill for at least 1 hour before serving to allow flavors to meld.
Notes
- Toasting the pecans enhances the nutty flavor.
- For a richer dessert, drizzle extra caramel sauce over the praline layer before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 48 g
- Sodium: 330 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
