Butter Pecan Praline Poke Cake Recipe

Short Description

Butter Pecan Praline Poke Cake is a rich, moist dessert featuring buttery pecan cake soaked with a caramel praline sauce and topped with fluffy whipped cream and crunchy pecans. This indulgent treat is perfect for gatherings, holidays, or anytime you need a comforting dessert.

Why You’ll Love This Recipe

  • Easy to make – Uses a cake mix for convenience with a homemade praline twist.
  • Irresistible texture – Moist cake infused with gooey caramel and crunchy pecans.
  • Perfect for any occasion – Great for holidays, potlucks, or weeknight desserts.
  • Make-ahead friendly – Tastes even better as it sits and absorbs the flavors.
Butter Pecan Praline Poke Cake Recipe 10 Butter Pecan Praline Poke Cake is a rich, moist dessert featuring buttery pecan cake soaked with a caramel praline sauce and topped with fluffy whipped cream and crunchy pecans. This indulgent treat is perfect for gatherings, holidays, or anytime you need a comforting dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Butter pecan cake mix
  • Eggs
  • Vegetable oil
  • Water
  • Sweetened condensed milk
  • Caramel sauce
  • Chopped pecans
  • Heavy whipping cream
  • Powdered sugar
  • Vanilla extract

Directions

  1. Prepare the Cake: Bake the butter pecan cake according to the package instructions in a 9×13-inch pan. Let it cool slightly.
  2. Poke Holes: Using the handle of a wooden spoon, poke holes all over the warm cake.
  3. Add the Praline Sauce: Pour sweetened condensed milk and caramel sauce over the cake, ensuring it seeps into the holes.
  4. Cool Completely: Allow the cake to cool completely before adding the topping.
  5. Prepare the Whipped Topping: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Assemble the Cake: Spread the whipped topping over the cake and sprinkle with chopped pecans.
  7. Chill & Serve: Refrigerate for at least an hour before serving to allow flavors to meld.

Servings and Timing

  • Servings: 12-15 slices
  • Preparation Time: 15 minutes
  • Baking Time: 30-35 minutes
  • Chilling Time: 1 hour

Variations

  • Chocolate Twist: Drizzle chocolate ganache over the top for extra indulgence.
  • Coconut Addition: Sprinkle toasted coconut for added texture and flavor.
  • Bourbon Caramel Sauce: Add a splash of bourbon to the caramel for a deeper, richer taste.
  • Nut-Free Option: Omit pecans or replace with crushed cookies for crunch.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before serving.
  • Reheating: Best served chilled, but can be enjoyed at room temperature.
Butter Pecan Praline Poke Cake Recipe
Butter Pecan Praline Poke Cake Recipe 11 Butter Pecan Praline Poke Cake is a rich, moist dessert featuring buttery pecan cake soaked with a caramel praline sauce and topped with fluffy whipped cream and crunchy pecans. This indulgent treat is perfect for gatherings, holidays, or anytime you need a comforting dessert.

FAQs

Can I make this cake ahead of time?

Yes! This cake tastes even better when made a day in advance.

Do I have to use a butter pecan cake mix?

No, you can substitute with a yellow or vanilla cake mix and add toasted pecans.

How do I keep the cake from getting soggy?

Let it chill in the fridge after adding the caramel and sweetened condensed milk for better absorption.

Can I use store-bought whipped topping?

Yes, but homemade whipped cream adds a fresher taste.

What’s the best way to poke holes in the cake?

Use the handle of a wooden spoon or a large straw to create evenly spaced holes.

Can I use a different nut?

Yes, walnuts or almonds work well as alternatives to pecans.

How do I make the caramel sauce from scratch?

Melt butter, brown sugar, and heavy cream together until thickened for a homemade caramel sauce.

Should I toast the pecans?

Toasting pecans enhances their flavor and crunch—highly recommended!

Can I serve this warm?

It’s best chilled, but you can let it sit at room temperature for 15 minutes before serving.

How can I make this cake extra indulgent?

Drizzle extra caramel sauce or top with toffee bits for a more decadent touch.

Conclusion

Butter Pecan Praline Poke Cake is a delightful dessert with layers of buttery cake, gooey praline sauce, and fluffy whipped topping. Whether for a holiday gathering or a weeknight treat, this easy poke cake is guaranteed to be a hit!

Print
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Butter Pecan Praline Poke Cake Recipe

Butter Pecan Praline Poke Cake Recipe

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

This Butter Pecan Praline Poke Cake is a rich and decadent dessert filled with buttery pecan flavor and topped with a sweet praline caramel glaze. Made with a moist butter pecan cake, soaked in creamy caramel, and topped with a fluffy whipped frosting and crunchy pecans, this cake is a crowd-pleaser perfect for any occasion!


Ingredients

Units Scale
  • Cake
  • 1 box Butter Pecan cake mix
  • 1 cup milk
  • 1/2 cup vegetable oil or melted butter
  • 3 large eggs
  • 1/2 cup chopped pecans
  • Praline Filling
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/2 cup chopped pecans
  • Topping
  • 8 oz whipped topping (Cool Whip) or homemade whipped cream
  • 1/4 cup caramel sauce, for drizzling
  • 1/2 cup chopped pecans, toasted

Instructions

  • Prepare the Cake
  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • In a large bowl, mix the cake mix, milk, oil (or melted butter), and eggs until smooth. Fold in chopped pecans.
  • Pour batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for 10 minutes.
  • Make the Praline Filling
  • While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
  • In a bowl, mix the sweetened condensed milk and caramel sauce. Pour over the cake, making sure it seeps into the holes.
  • Sprinkle with chopped pecans and let the cake cool completely.
  • Add the Topping
  • Spread whipped topping evenly over the cooled cake.
  • Drizzle with extra caramel sauce and sprinkle toasted pecans on top.
  • Chill & Serve
  • Refrigerate for at least 1 hour before serving to allow flavors to meld.
  • Slice and enjoy!

Notes

  • Toasting the pecans enhances their flavor—toast them in a dry pan over medium heat for 2-3 minutes.
  • You can substitute butter pecan ice cream topping for caramel sauce for extra flavor.
  • Store leftovers in the fridge for up to 5 days.

Nutrition

  • Calories: ~380
  • Sugar: ~35g
  • Sodium: ~250mg
  • Fat: ~18g
  • Saturated Fat: ~5g
  • Unsaturated Fat: ~10g
  • Trans Fat: ~0g
  • Carbohydrates: ~50g
  • Fiber: ~2g
  • Protein: ~5g
  • Cholesterol: ~40mg

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