Butter Pecan Praline Poke Cake

Why You’ll Love This Recipe

I love this cake because it feels like a bakery-level treat made with pantry staples. It starts with a boxed cake mix, but once the praline sauce seeps into the warm cake, you’d never guess it wasn’t completely homemade. It’s creamy, rich, and has that perfect balance of crunch and sweetness. And honestly, I enjoy it even more the next day after the flavors have had time to meld.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 1 box butter pecan cake mix

• 1 cup milk

• ½ cup butter, melted

• 3 eggs

For the Praline Sauce

• 1 can (14 oz) sweetened condensed milk

• ½ cup caramel sauce

• ½ cup chopped pecans

For the Topping

• 1 tub whipped topping (Cool Whip), thawed

• ½ cup chopped pecans, toasted

• Extra caramel drizzle (optional)

Directions

1. I preheat the oven to 350°F (175°C) and generously grease a 9×13-inch baking dish.

2. In a large bowl, I mix the cake mix, milk, melted butter, and eggs until the batter is smooth.

3. I pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

4. While the cake is still warm, I use the handle of a wooden spoon to poke holes all over the surface.

5. In a separate bowl, I stir together the sweetened condensed milk, caramel sauce, and chopped pecans.

6. I pour the praline sauce over the cake, making sure it seeps into every hole.

7. I let the cake cool completely before spreading the whipped topping evenly across the top.

8. I sprinkle with toasted pecans and drizzle extra caramel on top if I’m feeling fancy (which is most of the time).

9. I chill the cake for at least an hour before serving to let all the flavors come together.

Servings and Timing

This recipe serves 12 generous portions and takes about 15 minutes to prep, 25–30 minutes to bake, plus at least 1 hour of chill time, for a total time of around 1 hour 45 minutes. It’s great for making ahead for events or holidays.

Variations

Sometimes I swap the pecans for walnuts or almonds when I want a different nutty flavor. When I can’t find butter pecan cake mix, I use yellow cake mix and stir in ½ cup finely chopped pecans for a similar effect. I’ve also tried it with homemade caramel sauce, and it brings even more richness. And if I want a more decadent topping, I’ll use homemade whipped cream in place of the Cool Whip.

Storage/Reheating

I store this cake covered in the fridge for up to 5 days. It tastes even better the next day as the sauce soaks in deeper. I don’t usually freeze it once topped, but I’ve frozen the cake (before topping) for up to 2 months, thawed it overnight, then added the topping just before serving.

FAQs

Can I make this cake ahead of time?

Yes, and I actually prefer it that way. Making it a day ahead allows the praline sauce to soak fully into the cake, making it even more delicious.

Do I need to refrigerate leftovers?

Yes, I keep it chilled because of the whipped topping. Just cover it tightly and it keeps well.

Can I use homemade caramel sauce?

Definitely! I use it when I want a more personal touch or a richer caramel flavor.

What can I use instead of pecans?

Walnuts or slivered almonds work well. The flavor changes slightly, but the crunch is still perfect.

Can I use fresh whipped cream instead of Cool Whip?

Yes, I whip heavy cream with a little powdered sugar until stiff peaks form and use it in place of Cool Whip. It’s fresher and just as fluffy.

Conclusion

Butter Pecan Praline Poke Cake is the kind of dessert that feels like a warm Southern hug. Rich, moist, and overflowing with praline flavor, it’s simple to make but impressive enough for any gathering. Whether it’s a holiday, potluck, or just a cozy night in, this cake always hits the sweet spot—and then some.

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