If you’re looking for a dessert that’s guaranteed to steal the show at any gathering, let me introduce you to Butter Pecan Praline Poke Cake. This is the kind of cake dreams are made of: supremely moist, layered with gooey caramel and sweetened condensed milk, and crowned with clouds of homemade whipped cream plus a decadent, buttery praline sauce. Every forkful is packed with nutty, toasty pecans, waves of caramel, and a texture that’s out-of-this-world tender. It’s pure comfort and celebration in one bite — and it’s about to become your new go-to for special occasions or just because you crave something unforgettable.

Butter Pecan Praline Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Butter Pecan Praline Poke Cake is just how simple and trustworthy the ingredients are. Every item has a job to do: some bring rich flavor, others keep things perfectly moist, and a couple add that signature pecan crunch. Let’s break down what you’ll need and why each element matters.

Butter pecan cake mix: The backbone of the cake, packing in warm, nutty flavor and a fluffy, tender crumb with minimal effort.

Eggs, oil, and water: Use the amounts specified on your cake mix—these keep things rich and help the cake rise just right.
Sweetened condensed milk: The secret to irresistible moisture and that lush, melt-in-your-mouth texture.

Caramel sauce: Lusciously sweet with notes of toasted sugar, this heightens the poke cake’s gooey center.
Chopped pecans, toasted: These provide the golden crunch in every slice; don’t skip the toasting—it intensifies their buttery flavor.

Heavy whipping cream: The foundation for the dreamiest homemade whipped cream topping.
Powdered sugar: Adds gentle sweetness and soft structure to your cream.
Vanilla extract: Just a splash brings warm, fragrant undertones to the whipped topper.

Butter: Essential for that indulgently smooth praline sauce—only the real stuff will do.
Brown sugar: A deep, molasses-like sweetness, crucial for authentic Southern praline flavor.
Heavy cream (for praline sauce): This enriches the praline, creating that signature silky finish.

How to Make Butter Pecan Praline Poke Cake

Step 1: Bake the Butter Pecan Cake

Start by preheating your oven to 350°F (175°C) and prepping a 9×13-inch cake pan with non-stick spray—easy cleanup is always a win. Prepare your butter pecan cake mix exactly as directed on the box, adding eggs, oil, and water in the amounts specified. Pour the batter into your pan, then bake it off until golden and a toothpick comes out clean. This cake bakes up fragrant, soft, and just the right shade of caramel brown.

Step 2: Poke and Soak

Once you pull your warm cake from the oven, waste no time: grab a fork or the handle of a wooden spoon, and poke holes all over the surface—really go for it! Those pockets will catch everything delicious that comes next. Slowly pour the sweetened condensed milk over the cake, letting it soak luxuriously into every nook. Next, drizzle on the caramel sauce, letting it seep right down into the holes. Allow your cake to cool completely so all those flavors can settle in.

Step 3: Make the Praline Sauce

While your cake cools, move to the stovetop. In a small saucepan, melt the butter over medium heat, then add the brown sugar and heavy cream. Stir constantly, dissolving the sugar until the sauce turns glossy and smooth—it will smell amazing already. Let it bubble gently for 3–5 minutes to thicken just a bit, then stir in the chopped pecans. Remove from the heat, marvel at your handiwork, and get ready for the magic.

Step 4: Praline Layer

Pour half of your warm praline sauce over the poked cake, using a spatula to spread it evenly and nudge it into every poke hole. The sauce adds a buttery, toasty richness to every bite, and those pecans sneak down into the cake for the ultimate treasure hunt.

Step 5: Whip the Cream

In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer and whip until stiff peaks form—the end goal is sturdy, cloudlike perfection. Resist the urge to overwhip or you’ll cross into butter territory.

Step 6: Assemble and Chill

Spread that whipped cream generously over the cooled cake, swirling it into festive peaks. Drizzle the rest of your praline sauce over the top. Sprinkle a generous handful of toasted pecans to make it look truly irresistible. Let the whole Butter Pecan Praline Poke Cake rest in the fridge for at least 2 hours—this is when all the flavors meld, and the texture becomes even dreamier.

How to Serve Butter Pecan Praline Poke Cake

Garnishes

A final flurry of toasted pecans is a must—they catch the light and add an eye-catching bit of crunch. For an extra wow, a light sprinkle of sea salt or even a delicate dusting of powdered sugar brings out the cake’s flavor contrasts beautifully.

Side Dishes

While Butter Pecan Praline Poke Cake easily steals the spotlight, it pairs perfectly with a scoop of creamy vanilla ice cream or a dollop of cinnamon-spiced whipped cream. If you want to keep things light and fresh, offer bowls of mixed berries alongside the cake to cut the sweetness and add a pop of color.

Creative Ways to Present

Get playful by cutting the cake into individual squares, then serving in cupcake liners or on rustic wooden boards for a cozy, homey vibe. For a more formal look, serve in parfait glasses with layers of whipped cream and extra pecans. You can even drizzle warm caramel sauce over each piece tableside for dramatic flair that makes guests swoon.

Make Ahead and Storage

Storing Leftovers

Wrap the pan tightly with plastic wrap or foil, or transfer individual cake pieces to airtight containers. Stored properly in the refrigerator, Butter Pecan Praline Poke Cake keeps beautifully for up to four days—if you can resist it that long.

Freezing

This cake actually freezes like a champ! Simply cut into squares, wrap each piece well with plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the refrigerator so it stays moist and flavorful when you’re ready for seconds (or thirds).

Reheating

While this cake is a stunner cold, you can gently warm slices (especially if you crave that praline waterfall!) in the microwave for about 10–15 seconds. Just don’t microwave the whipped cream topping too long—if you want it warm and fresh, consider adding freshly whipped cream right before serving.

FAQs

Can I make Butter Pecan Praline Poke Cake in advance?

Absolutely! In fact, making this cake a day in advance is encouraged, as the flavors meld and the texture actually improves overnight in the fridge. Just hold off on adding the whipped cream topping until just before serving for optimal fluffiness.

Do I have to toast the pecans?

Toasting the pecans intensifies their flavor and brings extra nuttiness and crunch. It’s a small step that delivers a huge payoff, but if you’re short on time, raw pecans are perfectly fine in a pinch.

Can I use store-bought whipped cream?

You can, but homemade whipped cream really elevates the dish, adding a fresh, silky finish that’s less sweet than canned versions. If you do substitute, go for a high-quality whipped topping and layer it on just before serving.

What other nuts can I use?

If you’re not a pecan fan or have allergies, feel free to try walnuts, almonds, or even hazelnuts. Each will bring its own unique flavor twist to the classic Butter Pecan Praline Poke Cake.

How do I keep the cake moist?

The sweetened condensed milk poured over the hot cake ensures it stays moist for days. Just make sure not to overbake the cake initially, and always cover leftovers tightly in the fridge.

Final Thoughts

If you’re looking for a dessert that’s indulgent but also utterly soul-soothing, give Butter Pecan Praline Poke Cake a spot on your table. The mix of caramel, buttery pecans, and pillowy whipped cream is impossible to resist. Trust me, everyone will be begging you for the recipe—so make sure you print a few copies!

Butter Pecan Praline Poke Cake Recipe

★★★★★

4.9 from 6 reviews

Author: lina

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

Print Recipe

Description

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

Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch cake pan.
Bake the Cake: Prepare and bake the butter pecan cake mix as per package instructions. Once baked, let it cool slightly.
Poke Holes: While the cake is still warm, poke holes using a fork or wooden spoon handle.

Add Condensed Milk: Pour sweetened condensed milk over the cake, ensuring it fills the holes. Let the cake cool.
Make Praline Sauce: In a saucepan, melt butter, add brown sugar and cream. Simmer, then stir in pecans. Pour half over the cake.
Whip Cream: Whip cream, powdered sugar, and vanilla until stiff peaks form.

Assemble: Spread whipped cream over the cake, drizzle remaining praline sauce, and top with toasted pecans.
Chill and Serve: Refrigerate for 2 hours before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380

Sugar: 28g
Sodium: 270mg
Fat: 24g

Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g

Carbohydrates: 39g
Fiber: 1g
Protein: 4g

Cholesterol: 45mg

Keywords: Butter Pecan, Praline, Poke Cake, Dessert, Sweet, Whipped Cream