If you are searching for a showstopping dessert that turns any occasion into an unforgettable memory, look no further than Butter Pecan Praline Poke Cake. This deeply indulgent cake combines the buttery richness of pecan cake, layers of gooey caramel and praline sauce, clouds of homemade whipped cream, and a final sprinkle of toasted pecans. Every slice is dreamy and full of Southern flavor, sure to make your family and friends swoon! Whether you’re an avid baker or a casual weekend treat-maker, this recipe will quickly become your go-to for potlucks, birthdays, and whenever you need a little sweet magic in your life.

Butter Pecan Praline Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Butter Pecan Praline Poke Cake are straightforward, but each one brings something essential to the party—whether it’s flavor, texture, or that irresistible gooeyness that sets this cake apart. Trust me, you won’t want to skip a single component!

Butter pecan cake mix: The shortcut star, offering deep, nutty flavor and a moist crumb as the foundation for the cake.
Eggs, oil, and water (as called for on cake mix box): These bind the mix together and provide structure and moisture to the cake base.
Sweetened condensed milk: The secret to luscious, dense pockets of sweetness that soak into every bite.
Caramel sauce: Adds a sweet, buttery note, making the cake moist and decadently rich.
Chopped pecans, toasted: For a delightful crunch and earthy flavor that complements the silky fillings.
Heavy whipping cream: Whips up into a cloud-like topping, balancing out all the rich flavors with freshness.
Powdered sugar: Sweetens and stabilizes the whipped cream without grittiness.
Vanilla extract: Perks up the whipped cream with a little aromatic warmth.
Butter: The backbone of the praline sauce, lending a rich, nutty finish.
Brown sugar: For deep, caramel notes in the praline sauce—think toffee, but even better.
Additional heavy cream (for praline sauce): Makes the praline pourable and velvety smooth.

How to Make Butter Pecan Praline Poke Cake

Step 1: Bake the Butter Pecan Cake

Preheat your oven to 350°F (175°C) and grab a trusty 9×13-inch cake pan. Give it a generous spritz of non-stick spray—nobody wants to lose a single crumb! Prepare the butter pecan cake mix according to the directions on the box (usually mixing it with eggs, oil, and water), then pour the batter into your pan. Slide it into the oven and bake until golden and fragrant. Remember, this is the foundation of your Butter Pecan Praline Poke Cake, so let it bake up beautifully.

Step 2: Poke and Pour

Once the cake is done but still slightly warm (not piping hot!), use the handle of a wooden spoon or a hefty fork to poke holes all over the cake’s surface. This is where the poke cake magic happens: slowly pour the sweetened condensed milk, letting it seep deep into the cake. Then, for a touch of dreamy decadence, follow up with a drizzle of caramel sauce. Let the cake cool completely to lock in all that gooey flavor.

Step 3: Prepare the Praline Sauce

In a small saucepan over medium heat, melt butter until it starts to bubble and turn aromatic. Swirl in the brown sugar and heavy cream, stirring constantly until the sugar dissolves and it begins to thicken—usually 3 to 5 minutes. Next, add in the chopped pecans for the classic crunch. Remove from heat and try not to sneak too many tastes—you’ll need this for both the filling and topping!

Step 4: Pour the Praline Sauce

Pour about half of the praline sauce over the cake, making sure to spread it evenly so it oozes into all the little holes you poked earlier. This is what gives Butter Pecan Praline Poke Cake those rich, sticky ribbons of flavor in every slice!

Step 5: Make the Whipped Cream Topping

Get your mixing bowl and beaters nice and cold, then whip together the heavy cream, powdered sugar, and vanilla extract until you have big, fluffy, shiny peaks. This sweet whipped cream isn’t just a topper—it balances all the rich flavors and textures with its light, creamy finish.

Step 6: Assemble and Chill

Spread the fresh whipped cream evenly over your cooled cake. Drizzle with the remaining praline sauce, and finish with a generous sprinkle of toasted pecans. Pop the whole cake in the fridge for at least two hours so everything can meld together. When it’s time to serve, every bite of this Butter Pecan Praline Poke Cake will be packed with flavor and texture—no dry cake in sight!

How to Serve Butter Pecan Praline Poke Cake

Garnishes

Take your Butter Pecan Praline Poke Cake to the next level with a shower of extra toasted pecans, a pretty swirl of caramel drizzle, or even a pinch of flaky sea salt on top. If you’re feeling fancy, a little freshly grated nutmeg or a sprinkle of edible gold dust adds a festive sparkle for the holidays.

Side Dishes

This cake is decadently rich on its own, but a scoop of vanilla bean ice cream transforms each slice into a sundae-worthy treat. For a lighter touch, fresh raspberries or sliced strawberries add a flash of color and subtle tartness that beautifully balances the sweetness. Coffee, chai tea, or a small glass of bourbon make fitting companion drinks.

Creative Ways to Present

For parties, cut the Butter Pecan Praline Poke Cake into neat squares and serve them in festive cupcake liners or parfait glasses layered with extra praline sauce and whipped cream. You could even jar up individual trifle portions for a picnic or potluck—guaranteed to impress every guest!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Butter Pecan Praline Poke Cake tightly with plastic wrap or store in an airtight container in the fridge. The cake stays moist and flavorful for up to 4 days, with the flavors growing richer each day as they meld—if you can resist eating it all right away!

Freezing

You can freeze the cake for longer storage, though it’s best to freeze just the base (without whipped cream topping). Wrap the cooled, poke-filled cake tightly, then thaw in the fridge overnight before adding fresh toppings and praline sauce so everything tastes as fresh as possible.

Reheating

If you prefer your Butter Pecan Praline Poke Cake slightly warm, simply let a slice come to room temperature or give it a brief (10-15 second) zap in the microwave before serving. Take care not to overheat, or the whipped cream will melt and lose its dreamy texture.

FAQs

Can I use homemade cake instead of a mix?

Absolutely! If you have a favorite homemade butter pecan cake recipe or even a simple vanilla cake recipe, feel free to swap it in. Just keep in mind that the base should be sturdy enough to handle all the delicious fillings and toppings.

Is it possible to make this cake nut-free?

While pecans are central to the classic Butter Pecan Praline Poke Cake flavor, you can omit them if allergies are a concern. The cake will still be rich and tasty, just without the signature crunch and nuttiness.

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

Yes, and it actually tastes even better after chilling! You can bake and assemble the cake a day in advance, letting it rest in the fridge so all those layers of flavor can meld beautifully together.

What’s the best way to toast pecans?

For quick, even toasting, spread chopped pecans on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, checking often to avoid burning. Let them cool before adding to your cake for extra crunch and aroma.

Does this cake need to be refrigerated?

Yes—because of the whipped cream topping and the rich, moist fillings, Butter Pecan Praline Poke Cake should always be stored in the refrigerator until ready to serve. This keeps everything fresh, safe, and scrumptious!

Final Thoughts

If you’re ready for a dessert that’s as comforting as it is decadent, bake up this Butter Pecan Praline Poke Cake and share it with someone you love. Every time I make it, it’s all smiles around the table. I can’t wait for you to taste just how special (and easy) this cake truly is—enjoy every last bite!

Butter Pecan Praline Poke Cake Recipe

★★★★★

4.8 from 29 reviews

Author: Olivia
Total Time: 2 hours 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the irresistible flavors of Butter Pecan Praline Poke Cake. This decadent dessert features a moist butter pecan cake infused with sweetened condensed milk and caramel, topped with a luscious whipped cream and a rich praline sauce.

Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch cake pan.
Bake the Cake: Prepare and bake the butter pecan cake mix as per package instructions. Let it cool slightly.
Poke Holes: While the cake is warm, poke holes on top using a fork or wooden spoon handle.
Add Condensed Milk: Pour sweetened condensed milk over the cake, allowing it to seep into the holes. Cool completely.
Make Praline Sauce: In a saucepan, melt butter, add brown sugar and cream. Simmer, then add pecans. Remove from heat.
Layer the Cake: Pour half the praline sauce over the cake. Spread evenly.
Whip Cream: Whip cream, sugar, and vanilla until stiff peaks form.
Finish Cake: Spread whipped cream over cake, drizzle with remaining praline sauce, and sprinkle with toasted pecans.
Chill and Serve: Refrigerate for at least 2 hours before serving. Enjoy!

Notes

For added crunch, consider adding a layer of crushed pecans between the cake and whipped cream.
This cake is best served chilled for a refreshing treat.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American