Dessert

Butter Pecan Praline Poke Cake Recipe

ByCharlotte Montgomery November 22, 2025November 22, 2025

Introduction

Butter Pecan Praline Poke Cake is a deliciously moist dessert that combines the rich flavors of butter pecan cake with a sweet praline sauce. This easy-to-make treat is perfect for gatherings or a special family dessert, topped with whipped cream and toasted pecans for added texture and flavor.

The image shows a large square piece of dessert with multiple layers on a white plate. The bottom layer is crumbly with small nut pieces, light beige in color. Above it is a creamy white layer with some whole pecans mixed inside. The next layer is thick caramel sauce with a shiny, golden-brown color. On top, there is a thick layer of white whipped cream with scattered whole pecans and chopped nuts, all covered with some caramel drizzle. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box butter pecan cake mix (15.25 oz)
1 cup water
½ cup vegetable oil
3 large eggs
1 can (14 oz) sweetened condensed milk
½ cup butter
½ cup brown sugar
1 tsp vanilla extract
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 cup chopped pecans, toasted
Caramel sauce (optional, for drizzling)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Prepare the butter pecan cake mix according to the package instructions using water, oil, and eggs. Pour the batter into a 9×13-inch pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 2: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the surface of the cake.
Step 3: In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, and brown sugar. Stir constantly until the butter melts and the mixture begins to bubble.
Step 4: Remove the saucepan from heat and stir in the vanilla extract.
Step 5: Slowly pour the warm praline sauce over the poked cake, allowing it to seep into all the holes for maximum flavor.
Step 6: Let the cake cool completely. Once cooled, spread the whipped topping evenly over the top.
Step 7: Sprinkle the toasted chopped pecans over the whipped topping.
Step 8 (Optional): Drizzle caramel sauce over the cake just before serving for an extra indulgent touch.

Tips & Variations

Toast the pecans lightly in a dry skillet to bring out their natural flavor before chopping.
For a richer praline sauce, add a pinch of sea salt to balance the sweetness.
You can substitute the whipped topping with homemade whipped cream for a fresher taste.
Try adding chocolate chips to the cake mix for a chocolate-pecan twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. When ready to serve again, you can let it sit at room temperature for 15–20 minutes or serve chilled. The whipped topping is best served cold, so avoid reheating the cake.

How to Serve

The image shows a square slice of dessert with four visible layers on a white plate. The bottom layer is a crumbly, light brown nutty base. Above it is a thick creamy white layer with small nut pieces inside. The third layer is a shiny, dark caramel or syrup layer with whole pecans on top. The top layer is fluffy white whipped cream, sprinkled with whole pecans and drizzled with caramel sauce that flows slightly down the sides. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the cake and prepare the praline sauce a day in advance. Assemble the cake with the whipped topping and pecans just before serving for the best texture.

What can I use instead of sweetened condensed milk?

Sweetened condensed milk is key for the praline sauce’s creamy sweetness, but you can substitute it with evaporated milk mixed with sugar if necessary, though the texture and flavor may vary slightly.