If you’ve been searching for a show-stopping dessert that blends buttery richness, crunchy nuts, and a sweet praline drizzle, look no further than Butter Pecan Praline Poke Cake. This delightful Southern-inspired cake is simple to put together but tastes like a labor of love, with each bite delivering a glorious combination of soft, moist cake infused with sweetened condensed milk, velvety whipped topping, and a caramel-like praline sauce studded with toasted pecans. Whether you’re making it for the holidays or a special family gathering, this recipe will instantly win fans and requests for seconds!

Butter Pecan Praline Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

What I absolutely love about this Butter Pecan Praline Poke Cake is how straightforward yet essential each ingredient is—every single one works together to create layers of flavor and texture, from the ultra-moist cake to that glossy, nutty praline topping.

Butter pecan cake mix (1 box, 15.25 oz): Instantly gives you a rich, buttery flavor base and a golden crumb, saving time without sacrificing taste.
Large eggs (3): Help the cake set with a perfectly fluffy texture.
Water (1 cup): Keeps the cake moist without making it heavy.
Vegetable oil (½ cup): Adds incredible moisture and tenderness to the cake layers.
Sweetened condensed milk (1 can, 14 oz): Soaks into the cake for a melt-in-your-mouth sweetness that’s simply unforgettable.
Chopped pecans (1 cup): Toast them if you have time for toasty, deep flavor and amazing crunch in the praline.
Unsalted butter (½ cup): Forms the foundation of your praline sauce, making it super rich.
Brown sugar (½ cup): Melds with butter to create a caramelized, sticky praline glaze.
Heavy cream (¼ cup): Adds silkiness so your praline is luscious and pourable.
Vanilla extract (1 teaspoon): Lifts all the other flavors and makes the praline extra aromatic.
Whipped topping (1 tub, 8 oz, thawed): The crowning creamy layer everyone loves—light, airy, and the perfect contrast to the praline.
Additional chopped pecans (for garnish, optional): Sprinkle on top for a beautiful finish and extra crunch in every bite.

How to Make Butter Pecan Praline Poke Cake

Step 1: Prepare Your Pan and Preheat

Start by heating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This ensures the cake releases perfectly and nothing sticks, so those gorgeous praline-soaked slices come out clean and beautiful.

Step 2: Mix and Bake the Cake

In a large bowl, combine the butter pecan cake mix, eggs, water, and oil. Beat according to package instructions until your batter is smooth and luscious. Pour it into your greased dish and bake for 28–32 minutes. You’ll know it’s ready when a toothpick comes out clean with just a few crumbs. Allow the cake to cool for 5 minutes—just enough time to get to the fun part.

Step 3: Poke and Soak

Using the handle of a wooden spoon, poke holes all over your warm cake. There’s something satisfyingly therapeutic about this step! Next, slowly pour the sweetened condensed milk over the top, letting it seep into every nook and cranny. This is what transforms ordinary cake into the signature Butter Pecan Praline Poke Cake experience—super moist, ultra-flavorful, and almost pudding-like in the best way.

Step 4: Make That Buttery Praline Topping

While your cake is cooling and soaking, get started on the praline. In a saucepan, melt the butter gently over medium heat, then stir in brown sugar, heavy cream, and chopped pecans. Keep stirring as it comes to a gentle simmer, thickening just a bit, about 2–3 minutes. Take it off the heat, stir in vanilla, and let it cool slightly so it’s easy to pour but won’t melt your cake. Now, pour this nutty, caramel gorgeousness evenly over your cake—inhaling the aroma is mandatory!

Step 5: Top and Chill

After the cake and praline have cooled completely, spread a thick, dreamy layer of whipped topping over everything. Finish with a sprinkle of extra pecans for maximum wow-factor. Chill your Butter Pecan Praline Poke Cake in the fridge for at least an hour—if you can resist!—so everything sets and the flavors meld together beautifully.

How to Serve Butter Pecan Praline Poke Cake

Garnishes

For that extra flourish, scatter a good handful of chopped pecans right on top just before serving. If you want more pizzazz, try a drizzle of caramel sauce, a dusting of cinnamon, or even some white chocolate curls. Each garnish brings an inviting new texture or a gleam of sophistication to your Butter Pecan Praline Poke Cake.

Side Dishes

This cake is such a star that it shines brightest on its own, but if you want to go the extra mile, pair it with a scoop of vanilla ice cream or serve it alongside fresh, tart raspberries. Both options offer a cool, creamy, or tangy contrast that balances the rich, buttery sweetness of the cake and praline.

Creative Ways to Present

Try cutting your Butter Pecan Praline Poke Cake into small squares for a charming bite-sized treat on dessert platters—perfect for parties! You can also layer cubes of the cake into parfait glasses with extra whipped topping and a sprinkle of pecans for a southern-style trifle. Individual mason jar servings are always a crowd-pleaser for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

Butter Pecan Praline Poke Cake is one of those desserts that almost gets better with time. Store any leftovers tightly covered in the refrigerator; the cake can be enjoyed for up to 4 days. The chill time actually helps those flavors meld, so don’t be surprised if you find it even tastier the next day.

Freezing

If you want to get ahead, this cake freezes fairly well, just don’t add the whipped topping until after thawing. Wrap the cooled cake (with praline) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it overnight in the fridge, and add fresh whipped topping and pecans when ready to serve.

Reheating

While this cake is usually served chilled, you can bring it closer to room temperature for a softer bite, or warm individual pieces very briefly in the microwave (without the whipped topping) to enjoy a cozier, gooier treat. Top with whipped topping and nuts just before digging in!

FAQs

Can I use a different cake mix flavor if I can’t find butter pecan?

Absolutely! Yellow or vanilla cake mix works as a substitute. You can add a handful of extra chopped pecans and a splash of butter extract to mimic the butter pecan flavor in a pinch.

Is it possible to make Butter Pecan Praline Poke Cake nut-free?

While the pecans are a big part of the cake’s charm, you can leave them out or swap in toasted coconut flakes or sunflower seeds for a nut-free version. The cake will still be moist and delicious!

Can I toast the pecans for extra flavor?

Definitely—you’ll bring out even more nutty aroma and a deep, caramelized crunch. Just toast them in a skillet or on a baking sheet at 350°F for a few minutes, watching closely so they don’t burn.

Can I use homemade whipped cream instead of whipped topping?

Homemade whipped cream is a luscious swap and adds a lovely, fresh taste. Just whip heavy cream and a bit of powdered sugar until stiff peaks form, then spread it over the completely cooled cake before serving.

Does Butter Pecan Praline Poke Cake need to chill before serving?

Chilling really helps the flavors come together and ensures the whipped topping sets nicely over the praline, so I highly recommend letting it hang out in the fridge for at least an hour (or even overnight, if you can wait).

Final Thoughts

This Butter Pecan Praline Poke Cake turns any day into a celebration. It’s so easy and yet so impressive, everyone will think you spent hours in the kitchen. Trust me—give it a try, and you’ll have a new go-to dessert that always steals the spotlight!

Butter Pecan Praline Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: admin
Total Time: 45 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, buttery goodness of this Butter Pecan Praline Poke Cake. A decadent dessert that combines the flavors of butter pecan cake, sweetened condensed milk, and a luscious praline topping, finished with a fluffy whipped topping. Perfect for any occasion!

Ingredients

Scale

Cake:

1 box butter pecan cake mix (15.25 oz)
3 large eggs
1 cup water
½ cup vegetable oil

Praline Topping:

1 (14 oz) can sweetened condensed milk
1 cup chopped pecans
½ cup unsalted butter
½ cup brown sugar
¼ cup heavy cream
1 teaspoon vanilla extract

Additional:

1 tub whipped topping (8 oz, thawed)
Additional chopped pecans for garnish (optional)

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Instructions

Preheat oven and prepare cake: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the cake mix according to package instructions using eggs, water, and oil. Bake for 28–32 minutes.
Poke and soak: Once baked, cool for 5 minutes, then poke holes in the cake. Pour sweetened condensed milk over the warm cake.
Make praline topping: In a saucepan, melt butter, add brown sugar, cream, and pecans. Simmer, then stir in vanilla. Pour over the cake.
Add whipped topping: Once cooled, spread whipped topping over the cake. Garnish with pecans. Chill before serving.