Get ready to fall head over heels for this Butter Pecan Praline Poke Cake! Imagine buttery cake studded with toasted pecans, drenched in caramel and silky condensed milk, then crowned with clouds of homemade whipped cream and a dazzling pecan praline sauce. Every bite is a knockout combo of creamy, nutty, and caramel-laced perfection. If you love decadent desserts that are surprisingly easy to make yet guaranteed to impress, this Butter Pecan Praline Poke Cake absolutely deserves a spot on your must-make list.

Butter Pecan Praline Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

One reason this cake is such a showstopper is because each ingredient has a specific part to play, bringing texture, sweetness, and irresistible flavor. Let’s take a quick look at what makes this Butter Pecan Praline Poke Cake truly unforgettable.

Butter pecan cake mix: The foundation of the cake, full of rich, buttery flavor with hints of toasted pecan—make sure to have eggs, oil, and water as called for on the box.
Sweetened condensed milk: Soaks into the cake for that signature moist, melt-in-your-mouth poke cake texture and adds dreamy sweetness.
Caramel sauce: Adds a luscious layer of gooey caramel that twirls perfectly with the pecans and cake.
Chopped pecans, toasted: Bring a warm, nutty crunch that’s a must-have for both the cake layers and topping.
Heavy whipping cream: Whipped fresh for an airy, creamy topping that’s far superior to store-bought alternatives.
Powdered sugar: Sweetens the whipped cream just enough without being cloying.
Vanilla extract: Enhances the flavor of the whipped cream with a touch of fragrant warmth.
Butter: The backbone of the homemade praline sauce, bringing everything together with that classic, rich flavor.
Brown sugar: Caramelizes beautifully in the praline sauce, offering depth and a hint of molasses.
Heavy cream (for praline sauce): Creates the ultra-creamy, velvety praline texture that soaks into each bite.

How to Make Butter Pecan Praline Poke Cake

Step 1: Bake the Cake

Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch cake pan with a generous coating of non-stick spray. Whip up the butter pecan cake mix according to the instructions on the box (don’t forget to gather the eggs, oil, and water if needed). Pour the batter into the pan and bake until golden and the center springs back—your kitchen will smell incredible! Let the cake cool just a bit, but don’t let it get cold.

Step 2: Poke and Soak

While the cake is still warm, use the handle of a wooden spoon or a sturdy fork to poke holes all over the top. This is the secret to all that gooey, irresistible filling! Next, slowly pour the sweetened condensed milk over the cake. Watch as it seeps into every nook and cranny, making the cake ultra-moist and luscious. Add a generous layer of caramel sauce for even more melt-in-your-mouth goodness.

Step 3: Make the Praline Sauce

In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, letting it gently bubble as you stir until the sugar has dissolved completely (about 3-5 minutes). Take in that rich aroma, then stir in the chopped pecans so every bite is packed with crunch and sweet, buttery flavor. Remove from the heat and get ready for some serious drizzle action.

Step 4: Assemble the Butter Pecan Praline Poke Cake

Pour about half of your warm praline sauce over the cake, making sure to spread it evenly so it soaks into the holes. This step is pure magic—the cake absorbs all those warm, sweet, nutty flavors. Let everything cool to room temperature, giving the sauce time to settle and marry into the layers.

Step 5: Whip Up the Topping

Using a hand mixer or stand mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This homemade whipped cream is smooth, rich, and perfectly sweet—exactly what this Butter Pecan Praline Poke Cake deserves. Spread it gently across the top of the cooled cake for a fluffy, cloud-like finish.

Step 6: Garnish and Chill

Drizzle the remaining praline sauce right over the whipped cream, letting some of it cascade down the edges for a dramatic finish. Sprinkle the reserved toasted pecans for texture and presentation. Pop the cake in the fridge for at least 2 hours; this chilling step gives all the flavors time to meld and the layers to set beautifully. When you slice in, every forkful will be layered with joy!

How to Serve Butter Pecan Praline Poke Cake

Garnishes

For a truly spectacular finish, keep things simple but striking. Add a fluffy dollop of whipped cream to each serving and maybe a light sprinkle of extra toasted pecans. If you want to up the ante, a delicate drizzle of caramel or even a tiny pinch of flaky sea salt can bring out the sweetness and elevate the whole slice to new heights.

Side Dishes

Butter Pecan Praline Poke Cake is a star on its own, but if you’re serving it at a gathering, pair it with fresh berries for a burst of tartness or a cool scoop of vanilla bean ice cream. The contrast between the creamy cake and something fresh or cold makes every bite even more delightful. If you’re feeling extra festive, coffee or hot cocoa makes a classic partner.

Creative Ways to Present

Take your presentation up a notch by serving in individual trifle glasses for a fancy party vibe, or cut the cake into perfect little squares and arrange them on a pretty platter. You could also serve the Butter Pecan Praline Poke Cake in rustic mason jars layered with whipped cream and praline sauce—a crowd-pleasing hit at picnics or potlucks!

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps beautifully in the refrigerator! Simply wrap the pan tightly with plastic wrap or transfer individual slices to an airtight container. The flavors of Butter Pecan Praline Poke Cake deepen as it sits, making it a dreamy treat even a day or two later.

Freezing

For longer storage, you can freeze slices of the cake—just wait to add the whipped cream topping until after thawing for best texture. Double-wrap slices in plastic wrap and foil and freeze for up to three months. Thaw overnight in the fridge when you’re ready for a sweet surprise!

Reheating

Although this Butter Pecan Praline Poke Cake is best served chilled, if you love a warm bite, pop a slice (without the whipped cream) into the microwave for about 10-15 seconds. Then, add whipped cream and praline sauce before serving for that just-baked decadence!

FAQs

Can I use homemade cake instead of a boxed mix?

Absolutely! If you have a favorite scratch-made butter pecan cake recipe, feel free to use it as the base. The rest of the Butter Pecan Praline Poke Cake recipe remains the same, and you’ll get an extra punch of homemade flavor.

How do I toast pecans for the recipe?

Simply spread the chopped pecans on a baking sheet and toast them at 350°F (175°C) for about 5-7 minutes, or until fragrant and lightly golden. Watch carefully—they go from golden to burnt quickly!

Can I make Butter Pecan Praline Poke Cake a day ahead?

Yes! In fact, making it a day ahead allows all the flavors to intensify and gives the cake time to set perfectly. Just keep it refrigerated and add the whipped topping and garnishes before serving for the freshest presentation.

Can I use whipped topping instead of fresh whipped cream?

You can substitute store-bought whipped topping in a pinch, but fresh whipped cream gives a richer, more luxurious finish to the Butter Pecan Praline Poke Cake. If you’re short on time, the shortcut still tastes delicious!

What if I don’t have caramel sauce?

No worries! You can skip the caramel layer or substitute with butterscotch sauce or even maple syrup for a slightly different twist. Each will lend its own unique touch, so feel free to get creative.

Final Thoughts

If you’re craving a dessert that’s as fun to make as it is to eat, Butter Pecan Praline Poke Cake never disappoints. With its irresistible mix of creamy, nutty, and caramel-laden flavors, it’s made to make memories—and maybe even become your new go-to celebration cake. Gather your ingredients, grab your favorite spatula, and treat yourself to a slice of pure Southern-inspired joy!

Butter Pecan Praline Poke Cake Recipe

★★★★★

5 from 13 reviews

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

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Description

Indulge in the rich and decadent flavors of this Butter Pecan Praline Poke Cake. A moist butter pecan cake soaked in sweetened condensed milk, topped with a luscious praline sauce, whipped cream, and toasted pecans.

Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
Bake the cake: Prepare the butter pecan cake mix according to package instructions. After baking, let it cool slightly.
Poke the cake: While warm, poke holes all over the cake using a fork or wooden spoon handle.
Add condensed milk: Pour sweetened condensed milk over the cake, allowing it to soak in. Let the cake cool completely.
Make Praline Sauce: In a saucepan, melt butter, add brown sugar and cream, simmer, then stir in chopped pecans. Remove from heat.
Apply Praline Sauce: Pour half of the praline sauce over the cake, ensuring it fills the holes.
Whip cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble cake: Spread whipped cream over the cake, drizzle the remaining praline sauce, and sprinkle with toasted pecans.
Chill and serve: Refrigerate for at least 2 hours before serving for best flavor.

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