If you love butter pecan, pralines, and cake, then this recipe is about to become your new favorite dessert! This Butter Pecan Praline Poke Cake is a rich, moist, and buttery cake soaked in a luscious caramel praline sauce and topped with crunchy toasted pecans. Every bite is pure Southern comfort—sweet, nutty, and downright irresistible!
The best part? It’s incredibly easy to make, thanks to a simple cake mix base. Whether you’re baking for a holiday gathering, potluck, or just to satisfy your sweet tooth, this cake is guaranteed to impress.
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Why You’ll Love This Butter Pecan Praline Poke Cake
- Ultra moist & flavorful – The praline sauce soaks into every bite, making it rich and indulgent.
- Easy to make – Uses a cake mix for convenience but tastes completely homemade.
- Crunchy pecan topping – Adds the perfect texture to balance the softness of the cake.
- Perfect for any occasion – Great for holidays, birthdays, or an everyday treat!
- Southern-inspired decadence – A true taste of buttery, caramelized praline goodness.
What Does Butter Pecan Praline Poke Cake Taste Like?
Imagine a warm, buttery cake soaked with caramel praline sauce, making it extra soft and moist. The cake has a deep buttery-vanilla flavor with hints of caramel, while the toasted pecans add a nutty crunch. It’s sweet, rich, and melt-in-your-mouth delicious—like a cross between butter pecan ice cream and a gooey caramel cake!
Ingredients for Butter Pecan Praline Poke Cake
The Cake:
- 1 box Butter Pecan cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 teaspoon vanilla extract (for extra flavor)
The Praline Sauce:
- 1 cup sweetened condensed milk
- ½ cup butter (1 stick), melted
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
The Topping:
- 1 cup chopped pecans, toasted
- ½ cup caramel sauce (store-bought or homemade)
- Whipped cream or Cool Whip (optional, for serving)
Tools You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Hand mixer or whisk
- Wooden spoon or skewer (for poking holes)
- Small saucepan (for praline sauce)
How to Make Butter Pecan Praline Poke Cake
S1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the Butter Pecan cake mix according to the package instructions, adding vanilla extract for extra flavor.
- Pour the batter into the prepared baking dish and bake according to the box instructions (about 25–30 minutes), or until a toothpick inserted in the center comes out clean.
- Remove from oven and let the cake cool for 10 minutes.
S2: Poke the Cake & Make the Praline Sauce
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake, making sure they go almost to the bottom.
- In a small saucepan, combine sweetened condensed milk, melted butter, brown sugar, and vanilla extract over medium heat. Stir until the sugar dissolves and the sauce is smooth.
- Slowly pour the warm praline sauce over the cake, ensuring it seeps into the holes.
S3: Add the Toppings
- Sprinkle toasted pecans evenly over the cake.
- Drizzle caramel sauce on top.
- Let the cake cool completely, then refrigerate for at least 1 hour (this helps the flavors meld together).
S4: Serve & Enjoy!
- Serve chilled or at room temperature.
- Top with whipped cream or Cool Whip for an extra creamy finish.
- Drizzle more caramel sauce before serving for a gooey touch.
What to Serve with Butter Pecan Praline Poke Cake
This cake is rich and sweet, so it pairs beautifully with:
- A scoop of vanilla ice cream – The cold ice cream balances the warm caramel flavors.
- A cup of coffee or tea – Helps cut through the sweetness.
- A drizzle of chocolate sauce – Because chocolate + caramel = heaven!
How to Store & Freeze Butter Pecan Praline Poke Cake
Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature before serving, or enjoy it chilled!
Freezing:
- Wrap the cake (without whipped topping) tightly in plastic wrap, then in foil.
- Freeze for up to 2 months.
- Thaw overnight in the fridge, then add toppings before serving.
Final Thoughts
This Butter Pecan Praline Poke Cake is the ultimate dessert for anyone who loves rich, buttery, caramel goodness. It’s easy to make, insanely delicious, and always a crowd-pleaser. Whether for holidays, potlucks, or a weeknight treat, this cake will have everyone coming back for seconds!
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Looking for more delicious desserts? Try these:
- Mini Pineapple Upside Down Cakes – Sweet, Buttery & Perfectly Caramelized – A bite-sized tropical treat!
- Pineapple Cake – A Moist, Sweet Tropical Delight – Bursting with juicy pineapple flavor!
- Strawberry Shortcake – A classic, light, and fruity dessert!
Happy baking! 🍰✨
Butter Pecan Praline Poke Cake
This Butter Pecan Praline Poke Cake is a rich, buttery cake soaked in a sweet praline sauce and topped with crunchy toasted pecans. Every bite is pure Southern comfort—moist, caramelized, and absolutely irresistible! Made with a simple cake mix base and a homemade praline drizzle, this dessert is easy to make yet impressively delicious. Perfect for holidays, potlucks, or anytime you need a decadent treat!
Calories: 350kcal
Ingredients
- For the Cake:
- 1 box Butter Pecan cake mix plus ingredients listed on the box: eggs, oil, water
- 1 teaspoon vanilla extract
- For the Praline Sauce:
- 1 cup sweetened condensed milk
- ½ cup butter 1 stick, melted
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup chopped pecans toasted
- ½ cup caramel sauce store-bought or homemade
- Whipped cream or Cool Whip optional, for serving
Instructions
- Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the Butter Pecan cake mix according to the package instructions, adding vanilla extract for extra flavor.
- Pour the batter into the prepared baking dish and bake according to the box instructions (about 25–30 minutes), or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes.
- Step 2: Poke the Cake & Make the Praline Sauce
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake, making sure they go almost to the bottom.
- In a small saucepan, combine sweetened condensed milk, melted butter, brown sugar, and vanilla extract over medium heat. Stir until the sugar dissolves and the sauce is smooth.
- Slowly pour the warm praline sauce over the cake, ensuring it seeps into the holes.
- Step 3: Add the Toppings
- Sprinkle toasted pecans evenly over the cake.
- Drizzle caramel sauce on top.
- Let the cake cool completely, then refrigerate for at least 1 hour (this helps the flavors meld together).
- Step 4: Serve & Enjoy!
- Serve chilled or at room temperature.
- Top with whipped cream or Cool Whip for an extra creamy finish.
- Drizzle more caramel sauce before serving for a gooey touch.
Notes
- Poke deep holes so the praline sauce fully soaks in.
- Use warm praline sauce to help it seep into the cake.
- Toast the pecans for extra crunch and nuttiness.
- Store cake in the fridge for up to 4 days, or freeze for later.