Butter Pecan Praline Poke Cake brings together everything people adore about Southern desserts—rich butter flavor, warm pecans, caramel sweetness, and melt-in-your-mouth tenderness. This cake is unbelievably moist thanks to the signature “poke cake” technique, where luscious streams of sweetened condensed milk and caramel seep into every bite.
The base is soft, nutty, and warmly spiced, while the topping creates a glossy blanket of creamy praline decadence crowned with toasted pecans. It’s simple to prepare yet tastes like a bakery masterpiece, making it perfect for potlucks, celebrations, or cozy evenings when you want something deeply comforting. Each slice offers a blissful combination of buttery cake, velvety sauce, and crunchy pecans that turns an ordinary dessert into an unforgettable treat.
Equipment You Will Need
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Wooden spoon or spatula
- Skillet (for toasting pecans)
- Whisk (for topping)
- Measuring cups and spoons
- Toothpick or wooden skewer
- Oven mitts
Ingredients List
- Cake Base
- 1 box butter pecan cake mix
- 1 cup chopped pecans
- 3 large eggs
- ½ cup vegetable oil
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
- Poke Filling
- 1 can (14 oz) sweetened condensed milk
- ½ cup caramel sauce
- Praline Topping
- ½ cup butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (extra for topping)
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C). Grease your 9×13-inch baking dish or line it with parchment for easy removal. In a dry skillet, toast the pecans for a few minutes until fragrant, being careful not to burn them.
Set aside to cool. In a large mixing bowl, combine the butter pecan cake mix, milk, eggs, oil, and vanilla extract. Mix until the batter becomes smooth and creamy without overmixing. Fold in the toasted pecans gently, ensuring even distribution throughout the batter.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for five to ten minutes.
While the cake is still warm, use the handle of a wooden spoon or a thick skewer to poke holes evenly across the surface. Space the holes about an inch apart to ensure the filling sinks beautifully into every bite.
Stir together the sweetened condensed milk and caramel sauce, whisking until fully combined. Pour the mixture slowly over the warm cake, allowing it to seep into each hole. Tilt the pan gently if needed to help the filling spread evenly.
The warm cake will absorb the mixture, becoming incredibly moist and rich. Let the cake sit and soak while you prepare the praline topping.
To make the topping, melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir until it dissolves completely into the butter, forming a glossy caramel base. Pour in the heavy cream and continue stirring until the mixture begins to bubble gently and thicken. Remove from heat and add vanilla extract and chopped pecans.
Stir well to coat the nuts in the warm praline mixture. While still warm, pour the topping over the cake, spreading gently with a spatula to ensure even coverage. Sprinkle with extra toasted pecans for added crunch and visual appeal.
Expert Tips for Success
Toast the pecans to bring out their natural oils and boost flavor in both the cake and topping. When poking the cake, reach deep into the cake so the condensed milk mixture penetrates well, creating pockets of sweet creaminess throughout.
Pour the filling while the cake is warm—cooling too much prevents proper absorption. If the filling pools on top, give the cake a few minutes and it will gradually soak in.
When making the praline topping, stir constantly to prevent burning, as sugar can caramelize quickly. The moment it bubbles and thickens, remove it from heat so it doesn’t overcook and harden.
Pour the topping while it’s still warm and spreadable; once it cools, it will be more difficult to work with. If you prefer a lighter topping, reduce the brown sugar slightly or thin the praline with a splash more cream.
Variations and Substitutions
Use chopped walnuts or almonds instead of pecans for a different flavor and texture. Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm spice twist.
For coconut lovers, fold shredded coconut into the batter or sprinkle toasted coconut on top of the praline glaze. A maple version can be made by swapping caramel sauce for maple syrup in the filling.
To reduce sweetness, use only half the condensed milk or drizzle lightly instead of saturating the cake. Replace the caramel with dulce de leche for a richer, deeper caramel flavor. Want extra creaminess? Spread a thin layer of whipped cream or cream cheese frosting over the praline topping once cooled. For a holiday twist, add bourbon or rum extract to the praline sauce.
Serving Suggestions and Pairings
Serve slices with a scoop of vanilla ice cream to balance the warm praline richness. A dollop of whipped cream adds lightness and creaminess that complements the dense texture of the cake. For brunch gatherings, pair this cake with coffee, chai tea, or caramel lattes. Its sweetness matches beautifully with bold, roasted flavors in beverages.
For festive occasions, decorate with whole pecans arranged in patterns across the top. A sprinkle of sea salt enhances the caramel flavor and provides a sophisticated finish.
Serve chilled for a firmer texture or warm for a gooier, melt-in-your-mouth experience. This cake also works wonderfully as a potluck dessert because it slices easily and serves many people.
Storage, Freezing, and Reheating
Store the cake covered in the refrigerator for up to five days. Because it’s so moist, refrigeration helps maintain structure and freshness. To serve warm, microwave individual slices for 10–15 seconds until soft and melty again. The praline topping will soften with heat, restoring its glossy, creamy texture.
To freeze, cut the cake into squares and wrap each piece tightly in plastic wrap, then foil. Store in an airtight container or freezer bag for up to two months.
Thaw slices in the refrigerator overnight before reheating. Freezing doesn’t compromise the texture of the cake thanks to its moisture-rich structure. Add a drizzle of fresh caramel after reheating for extra indulgence.
Frequently Asked Questions
Can I use homemade caramel instead of jarred?
Yes—homemade caramel elevates the flavor wonderfully.
Can I replace the boxed mix with homemade cake?
Absolutely, just ensure it’s a butter-based cake.
Why didn’t my filling soak in?
The cake may have cooled too much; poke deeper holes next time.
Can I reduce sweetness?
Use half the condensed milk or a lighter praline glaze.
