Butter Pecan Praline Poke Cake is Southern comfort in a pan—a buttery, tender cake infused with toasty pecans, drenched in decadent praline caramel, and crowned with silky whipped topping. Every square of this sheet cake delivers gooey, nutty, deeply fragrant flavor, making it the star of potlucks, holidays, or whenever you crave melt-in-your-mouth nostalgia.
The “poke cake” method transforms a simple bake into something truly luxurious as caramel seeps deep into each bite, ensuring every piece is rich, moist, and loaded with pecan praline goodness. This cake is as easy as it is craveable, bringing together pantry staples and fun shortcuts for an irresistible, crowd-pleasing treat.
Why You’ll Love It
This cake marries the old-fashioned Southern flavors of butter, pecan, and brown sugar caramel in a format that’s as easy as it is festive. Baking up a box mix means it’s foolproof for all skill levels, while homemade praline sauce poured into poke holes guarantees a stunningly gooey crumb. The whipped topping softens the decadent sweetness, and every bite includes toasty nuts, creamy caramel, and just enough buttery richness to linger in memory.
It’s a make-ahead marvel, freezes beautifully, and looks as gorgeous on a holiday table as it tastes. If you’re feeding a crowd, this cake delivers maximum effect with minimum stress.
Key Ingredients
For the cake:
- 1 box butter pecan cake mix (or yellow cake mix + 1 cup chopped toasted pecans)
- Eggs, oil, and water as called for on cake mix box
For the praline poke sauce:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2–1 cup chopped toasted pecans
For topping:
- 1 container (8–12 oz) whipped topping (Cool Whip or whipped cream)
- Extra pecans, toffee bits, or caramel sauce for garnish
Preparation
Start by toasting pecans in a dry skillet or 350°F (175°C) oven until fragrant and golden—5–7 minutes; cool and chop. Mix cake batter as directed, stirring in toasted pecans, then spread in a greased 9×13-inch pan and bake according to box directions (usually about 25–30 minutes).
Meanwhile, make the praline sauce: In a saucepan, melt butter over medium heat. Stir in brown sugar and salt, cooking until bubbling. Pour in the sweetened condensed milk and continue stirring until smooth and just thickened, 2–3 minutes. Off heat, add vanilla and most of the toasted pecans (reserve some for topping).
When cake is done and still slightly warm, use the end of a wooden spoon to poke holes every 1–2 inches over the surface. Pour warm praline sauce evenly over the cake, letting it seep into holes and down the sides.
Cool completely. Spread with whipped topping, then sprinkle with extra pecans, toffee bits, or a drizzle of caramel sauce for extravagance. Chill for at least 2 hours—overnight is best for ultimate gooey, flavor-infused results.
Technique, Tips & Tricks
Be generous with the praline sauce, letting it truly soak into the cake for max gooeyness. For neat poke holes, don’t hesitate to poke deep—this creates vertical “wells” for sauce. Always toast pecans before using; it intensifies their buttery aroma.
Use room-temperature ingredients for a level, tender bake. If you’d like a homemade touch with the cake mix, add a splash of vanilla or buttermilk for richness.
Customize the topping: dollop with caramel, pipe whipped cream for drama, or scatter extra toffee or praline pieces over the surface. For best slicing, lift chilled cake from fridge and serve with a hot knife.
Substitutions and Variations
If you can’t find butter pecan cake mix, use yellow, French vanilla, or spice cake—with lots of added pecans.
Make praline sauce with evaporated milk and extra brown sugar if you don’t have sweetened condensed milk (add more sugar, reduce to thick).
Swap pecans for walnuts if preferred; for nut-free, use toffee bits or mini chocolate chips.
Want it less sweet? Use plain whipped cream or tangy Greek yogurt topping instead of store-bought whipped topping.
For extra crunch, fold toffee bits or chopped caramel candies into the topping or sauce.
Turn it festive with bourbon or rum extract in the sauce; top with a sprinkle of cinnamon for autumnal warmth.
Serving Suggestions
Serve Butter Pecan Praline Poke Cake chilled or at cool room temperature—dense, gooey, and cold is best for texture and flavor. It’s perfect for sheet-cake slices at potlucks, buffet tables, or family dinners.
For parties, cut into bite-sized squares and decorate with extra sauce and pecan halves. As a plated dessert, serve with a scoop of vanilla bean ice cream and a dusting of cinnamon or cocoa powder.
Enjoy with strong coffee, spiced chai, or after a holiday meal as a satisfying finish. Leftovers keep beautifully in the fridge and are even better the next day.
Story & Origins
Poke cakes became popular in America in the 1970s as a fun, practical way to add moisture and flavor to boxed cake mixes—made iconic by their colorful gelatin layers or sweetened milks seeping into poked holes. The butter pecan praline twist nods to classic Southern pralines and butter cakes—caramelly, nutty, and lush.
Pairing these traditions together produces a dessert with the heritage flavors of buttered pecan pie and the retro fun of a poke cake—celebrated at church suppers, family reunions, and modern gatherings alike.
Nutrition Notes
This cake is dense, sweet, and rich—perfect for special occasions. For lighter versions, use reduced-fat whipped topping, skim sweetened condensed milk, and less butter. For gluten-free needs, use a GF cake mix.
Pecans provide healthy fat and flavor; to reduce sugar, try half-sweetened condensed milk or cut sugar in caramel sauce.
Serve in small slices—its gooeyness and sweetness go a long way toward satisfaction.
Flavors & Pairings
Butter pecan and praline invite pairings with bourbon, coffee, cider, or spiced teas. Serve alongside apple pie bars, pumpkin flan, or gingerbread for seasonal dessert spreads.
On a brunch table, it’s a surprise hit alongside coffee cake and fresh fruit.
Add a scoop of cinnamon or praline ice cream for full-on luxury.
Frequently Asked Questions
Can I make this ahead?
Yes—ideally, chill overnight for deepest flavor and gooey texture.
How do I store leftovers?
Covered in the fridge up to 5 days. Cake keeps beautifully and may get gooier with time.
Can I freeze it?
Freeze un-topped cake for up to 2 months; thaw and add whipped topping fresh.
What if I don’t have pecans?
Walnuts or toffee bits substitute well—skip nuts entirely for allergies.
The cake seems too sweet!
Go light on the caramel pour or use unsweetened whipped cream to balance flavors.
Can I use homemade caramel?
Yes—just make sure it’s pourable and not too runny.
Final Thoughts
Butter Pecan Praline Poke Cake is a pure delight—gooey, nutty, and buttery with every forkful. It’s the comfort dessert your celebrations, holidays, and family get-togethers have been craving, blending classic Southern flavors and easy weekday preparation for true dessert magic.