I love this cake because it’s outrageously easy but delivers big flavor. The butter pecan cake is already rich and nutty on its own, but once I add the caramel drizzle and creamy filling, it becomes something special. The whipped topping keeps it light, while the pecans add a satisfying crunch. I can make it ahead, store it in the fridge, and it tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box butter pecan cake mix (plus ingredients listed on the box) 1 can (14 oz) sweetened condensed milk 1 jar (12 oz) caramel sauce 1 tub (8 oz) whipped topping (Cool Whip or similar) ½ cup chopped pecans, toasted ½ teaspoon vanilla extract
Directions
Bake the Cake I prepare the butter pecan cake according to the package directions and bake it in a 9×13-inch pan. Once it’s done, I let it cool just slightly, so it’s still warm but not hot.
Poke the Holes While the cake is still warm, I use the handle of a wooden spoon or a skewer to poke holes evenly across the top. I space them about an inch apart to help the filling soak into every bite.
Pour in the Sweetened Condensed Milk I slowly pour the sweetened condensed milk over the warm cake, letting it seep into the holes. It creates a rich, sweet layer that soaks right into the cake.
Drizzle the Caramel Next, I drizzle the caramel sauce evenly over the top of the cake. It seeps into the surface and adds even more richness and flavor.
Add the Whipped Topping Once the cake has cooled completely, I spread the whipped topping over the entire surface. I like to mix in the vanilla extract first to give it a little extra depth.
Top with Toasted Pecans I sprinkle the toasted chopped pecans over the whipped topping. They add a perfect crunch and balance out the sweetness.
Chill Before Serving I refrigerate the cake for at least 2 hours before serving so everything sets nicely and the flavors come together. It’s even better if I let it chill overnight.
Servings and timing
Yield: 12 servings Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Calories per serving: ~380 kcal
Variations
Sometimes I mix chopped toffee bits or crushed pralines into the whipped topping for extra texture. I’ve also added a sprinkle of sea salt over the caramel layer for a sweet-and-salty twist. If I want to turn it into a layered dessert, I make it in a trifle dish and alternate cake chunks with whipped topping and caramel drizzle.
Storage/reheating
I store this cake covered in the refrigerator for up to 4 days. It gets even better as it sits, making it a great make-ahead dessert. I never reheat this one—it’s best served chilled or at room temperature.
FAQs
Can I use a different cake mix?
Yes, I’ve tried it with yellow cake, vanilla cake, and spice cake—all delicious. The butter pecan mix adds that extra nutty flavor, but other mixes still work well.
Do I have to toast the pecans?
Toasting really brings out their flavor, so I always do it if I have time. Just a few minutes in a dry skillet or oven makes a big difference.
Can I make this cake a day ahead?
Absolutely. I often make it the night before, refrigerate it overnight, and serve it the next day. The texture improves and the flavors meld perfectly.
Is it overly sweet?
It’s definitely a rich dessert, but the whipped topping and nuts help balance the sweetness. If I want to cut down the sugar slightly, I use less caramel sauce or opt for unsweetened whipped topping.
Can I freeze leftovers?
Yes, I’ve frozen individual slices wrapped tightly in plastic wrap. I let them thaw in the fridge before serving. The texture holds up surprisingly well.
Conclusion
This Caramel Butter Pecan Praline Poke Cake is a guaranteed winner when I want something sweet, simple, and seriously satisfying. Every layer—from the moist cake to the caramel drizzle and crunchy pecans—works together to create a dessert that tastes like it took hours, but comes together in under an hour. It’s one of those recipes I keep coming back to, especially when I need a crowd-pleasing treat that never fails.
