Butter Pecan Praline Poke Cake Recipe Recipe – A Cozy, Caramel-Kissed Crowd-Pleaser

There’s something about the smell of butter and toasted pecans warming the house that makes me slow down and smile. Right away, this Butter Pecan Praline Poke Cake Recipe brings me back to Sunday suppers and porch conversations, and it fills the kitchen with a sweet, nutty perfume. If you love homey desserts, then you’ll feel it too — and if you want a similar twist, check out this old favorite for a simple butter pecan cake while you’re here.

Why You’ll Love It

• Quick and easy to make, yet rich and indulgent.
• Comforting homemade flavor with a sticky, praline finish.
• Made with simple ingredients you probably already have.
• Great for any occasion — from potlucks to cozy weeknights.
• Always a crowd-pleaser with crunchy pecan crunch and soft whipped topping.

Ingredients You’ll Need

• 1 box Butter Pecan cake mix
• 1 cup milk
• ½ cup butter, melted — use unsalted butter so you can control the salt
• 3 eggs
• 1 can (14 oz) sweetened condensed milk
• ½ cup caramel sauce
• ½ cup chopped pecans — for the inside layer, use fresh pecans if possible for better crunch
• 1 tub whipped topping (Cool Whip), thawed — thaw in the fridge so it holds texture
• ½ cup chopped pecans, toasted — to sprinkle on top for extra crunch
• Extra caramel drizzle (optional)

Tip: If you like depth, try swapping in a little browned butter for half the melted butter; it adds a toasty aroma. Also, for a coconut twist, see this coconut pecan topped cake for inspiration.

How to Make It

1. Preheat oven to 350°F and grease a 9×13-inch baking pan. The warm oven smell always feels like coming home.
2. In a large bowl, whisk the cake mix, milk, melted butter, and eggs until smooth. The batter should be silky and pourable, not lumpy.
3. Pour the batter into the prepared pan, then smooth the top with a spatula. You’ll notice the batter is thick but spreads easily.
4. Bake for 25–30 minutes, or until a toothpick comes out clean from the center. You’ll see the edges turn golden and hear that gentle sizzle when it’s almost done.
5. Let the cake cool slightly, about 10 minutes, and then poke holes all over it with the handle of a wooden spoon or a fork. Make deep but not through-and-through holes so the sauce soaks in.
6. In a bowl, whisk together the sweetened condensed milk and caramel sauce until blended. This is your praline sauce — rich, glossy, and sweet.
7. Pour the praline sauce over the warm cake, spreading gently so the sauce fills the holes and covers the top. The cake will drink up most of it, leaving a sticky, buttery surface.
8. Sprinkle the ½ cup chopped pecans evenly over the sauce. They’ll sink a bit and become part of the layer.
9. Refrigerate the cake for at least 2 hours so everything sets and the flavors marry.
10. Before serving, spread the whipped topping across the chilled cake into an even, cloud-like layer. Then top with toasted pecans and an extra caramel drizzle if you like. For a fun variation, try a few flakes of sea salt on top for contrast, or serve with warm coffee.

If you want a seasonal spin, add a thin ribbon of apple butter for a tart counterpoint, inspired by this apple butter cake idea.

Kitchen Tips

• Time-saver: Bake the cake the night before, then poke and pour the sauce in the morning. Chill, top with whipped cream, and you’re ready.
• Fix for a soggy top: If your whipped topping slips, chill the cake longer before adding it so the sauce firms up.
• Flavor twist: Stir a teaspoon of bourbon or vanilla into the praline sauce for grown-up depth, or sprinkle toasted coconut with the pecans.

Also, if you’re serving a savory main, this dessert pairs nicely after something classic like buttermilk fried chicken — the contrast is splendid.

Serving Ideas

Serve this cake chilled or at room temperature for family dinners, Sunday brunch, or a cozy night in. Because it’s rich, small squares go far, and yet guests always come back for seconds. Garnish with extra toasted pecans and a ribbon of caramel. For a playful spread, offer vanilla ice cream or a small pot of espresso on the side. If you want to serve it with cookies, try pairing with these butter pecan cookies for a pecan-forward dessert table.

Storing & Leftovers

• Refrigerate: Keep covered in the fridge for up to 4 days so the whipped topping stays fresh.
• Freezing: You can freeze un-topped slices for up to 2 months; thaw overnight in the fridge and then add fresh whipped topping.
• Leftover idea: Turn chilled squares into decadent sandwiches with a thin layer of jam or a smear of caramel between two pieces for a fun treat.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It actually firms up and tastes even better after a few hours, so make it the day before a party.

Q: Can I swap any ingredients?
A: Of course! This Butter Pecan Praline Poke Cake Recipe is forgiving — use evaporated milk instead of regular milk, or try a different nut if you must.

Q: What’s the best way to serve it?
A: I like it slightly chilled, with a warm cup of coffee so the caramel feels extra cozy beside the cool topping.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a clean toothpick, and trust your nose — that buttery, nutty aroma is the real signal.

Final Thoughts

This cake has become my go-to when I want something comforting but simple. It’s buttery, sweet, and nutty; plus, it carries memories of family tables and small celebrations. I hope you make this Butter Pecan Praline Poke Cake Recipe, share it with people you love, and then tweak it so it becomes your own signature dessert. Happy baking — and don’t forget to savor a quiet forkful with a warm drink on the side.

Conclusion

If you’d like another take from a fellow home baker, here’s a lovely version: Butter Pecan Praline Poke Cake. Also, for a visually gorgeous, tried-and-true write-up, see this feature: Butter Pecan Praline Poke Cake | 12 Tomatoes.

Butter Pecan Praline Poke Cake

A rich and indulgent poke cake with buttery pecan flavor and a sticky praline finish, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Base

• 1 box Butter Pecan cake mix
• 1 cup milk
• ½ cup butter, melted use unsalted butter to control the salt
• 3 large eggs eggs

Praline Sauce

• 1 can sweetened condensed milk 14 oz
• ½ cup caramel sauce
• ½ cup chopped pecans fresh pecans for better crunch

Toppings

• 1 tub whipped topping (Cool Whip), thawed thaw in the fridge to hold texture
• ½ cup chopped pecans, toasted for extra crunch
• to taste Extra caramel drizzle optional

Method

 

Preparation

1. Preheat oven to 350°F and grease a 9x13-inch baking pan.
2. In a large bowl, whisk the cake mix, milk, melted butter, and eggs until smooth.
3. Pour the batter into the prepared pan and smooth the top with a spatula.

Baking

1. Bake for 25–30 minutes, or until a toothpick comes out clean from the center.
2. Let the cake cool slightly, about 10 minutes, then poke holes all over it with the handle of a wooden spoon or a fork.

Making Praline Sauce

1. In a bowl, whisk together the sweetened condensed milk and caramel sauce until blended.
2. Pour the praline sauce over the warm cake, spreading gently to fill the holes.
3. Sprinkle the chopped pecans evenly over the sauce.

Finishing Touch

1. Refrigerate the cake for at least 2 hours.
2. Spread the whipped topping over the chilled cake, then top with toasted pecans and an extra caramel drizzle if desired.

Notes

For a richer flavor, consider using half browned butter. Chill the cake longer before adding whipped topping to avoid slips. Enjoy with coffee or a light dessert pairing.