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Butter Pecan Praline Poke Cake
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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!
Prep Time15 minutes
Cook Time30 minutes
Chill time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Southern, American
Keyword: Butter Pecan Praline Poke Cake
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 9x13-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.