Butter Pecan Praline Poke Cake: 3 Sweet Secrets Revealed

If you’ve ever craved a dessert that tastes like a warm Southern hug, this Butter Pecan Praline Poke Cake is about to become your new favorite. Imagine the nutty sweetness of butter pecan cake, the gooey goodness of praline sauce, and the creamy cloud of whipped topping—all in one bite. It’s decadent, cozy, and just the kind of treat you bring to a potluck when you want everyone to immediately ask for the recipe.

The best part? It’s simple. We’re leaning on a cake mix shortcut (because life is busy, and no one has time for fussy steps every single night). With just a handful of ingredients and some “poke-and-pour” magic, you’ll have a dessert that feels special enough for holidays but easy enough for a Wednesday night sweet tooth.

Why You’ll Love This Butter Pecan Praline Poke Cake

• Effortless but impressive – Starts with a box mix but ends up tasting homemade.
• Rich, caramel-pecan flavor – Every bite is filled with gooey praline sauce and toasted nuts.
• Perfect for gatherings – A 9×13 pan means plenty to share (or keep… no judgment).
• Make-ahead friendly – It actually gets better as it chills and soaks overnight.

Ingredients You’ll Need

For the Cake

• 1 box butter pecan cake mix (plus ingredients listed on the box)
• 1 can sweetened condensed milk
• 1 jar caramel sauce
• 1 cup chopped pecans, toasted

For the Whipped Cream Topping

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Praline Sauce

• ½ cup butter
• 1 cup brown sugar
• ¼ cup heavy cream
• 1 cup chopped pecans

How to Make Butter Pecan Praline Poke Cake

1. Bake the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan with non-stick spray. Prepare the butter pecan cake mix as directed on the box. Bake until golden and springy to the touch.

2. Poke & Soak

While still warm, use the handle of a wooden spoon to poke holes all over the cake. Slowly pour the sweetened condensed milk over the surface, letting it seep into those cozy little tunnels. (This is the “poke cake” magic at work!)

3. Make the Praline Sauce

In a small saucepan, melt butter over medium heat. Stir in brown sugar and cream until dissolved. Simmer for 3–5 minutes until slightly thickened. Fold in chopped pecans, then remove from heat.

4. Layer the Love

Pour half of the praline sauce over the cake, spreading it evenly so it works its way into the holes. Let the cake cool completely.

5. Whip It Up

Beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Spread this fluffy layer across the cake.

6. Finish with Flair

Drizzle the remaining praline sauce on top, then sprinkle with toasted pecans for crunch. Slice, serve, and bask in the compliments.

Tips for Success

• Toast your pecans – Just 5 minutes in a dry skillet brings out their flavor.
• Make ahead – This cake is even better the next day after the sauce settles in.
• Too sweet? – Balance it with a scoop of vanilla ice cream (yes, really).
• Shortcut alert – Store-bought whipped topping works fine if you’re in a rush.

A Little Story from My Kitchen

This Butter Pecan Praline Poke Cake rescued me on a week when life felt like one giant juggling act—school pickups, late work emails, and a forgotten bake sale. Instead of stressing, I leaned on my trusty cake mix, whipped this up in no time, and showed up with a dessert that looked like I’d been baking all afternoon. The kids called it “caramel magic cake,” and honestly? I didn’t correct them.

FAQs About Butter Pecan Praline Poke Cake

Bring Sweet Comfort to Your Table

If you’re looking for a dessert that’s easy, indulgent, and guaranteed to earn a round of “oohs” at the table, this Butter Pecan Praline Poke Cake is it. With its nutty, caramel-soaked layers and fluffy whipped topping, it’s the kind of recipe that turns ordinary evenings into something special. Go ahead—poke, pour, and enjoy every gooey bite.

More Sweet Recipes You’ll Love

If you enjoyed this Butter Pecan Praline Poke Cake, here are a few more cozy, crowd-pleasing treats you’ll want to try next:

• Start your mornings right with this comforting Blueberry Cottage Cheese Breakfast Bake—a perfect balance of wholesome and sweet.
• For a rich and gooey twist, don’t miss the indulgent Crockpot Gooey Cinnamon Roll Dump Cake that melts in your mouth with every bite.
• Fall flavors shine in these Baked Pumpkin Donuts with Maple Glaze, ideal for pairing with your favorite cup of coffee.
• And if you’re craving a fun, handheld dessert, these Blueberry White Chocolate Chip Cookies are guaranteed to disappear fast.

Butter Pecan Praline Poke Cake

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• Author: Mounia
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

This Butter Pecan Praline Poke Cake is a rich, gooey, and decadent dessert made with butter pecan cake mix, sweetened condensed milk, praline sauce, and a fluffy whipped cream topping. Perfect for holidays, potlucks, or anytime you need a sweet treat that looks impressive but is easy to make.

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Ingredients

Scale 1x2x3x

For the Cake:

• 1 box butter pecan cake mix (plus ingredients listed on the box)

• 1 can sweetened condensed milk

• 1 jar caramel sauce

• 1 cup chopped pecans, toasted

For the Whipped Cream Topping:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

For the Praline Sauce:

• ½ cup butter

• 1 cup brown sugar

• ¼ cup heavy cream

• 1 cup chopped pecans

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Instructions

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

2. Prepare and bake butter pecan cake mix according to package directions.

3. While cake is still warm, poke holes all over the surface using the handle of a wooden spoon.

4. Pour sweetened condensed milk evenly over the cake, letting it soak into the holes. Allow cake to cool.

5. In a saucepan, melt butter over medium heat. Add brown sugar and cream, stirring until sugar dissolves. Simmer 3–5 minutes, then stir in pecans. Remove from heat.

6. Pour half of the praline sauce over the cake, spreading evenly. Let cake cool completely.

7. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread whipped cream on top of cooled cake.

8. Drizzle with remaining praline sauce and sprinkle with toasted pecans before serving.

Notes

For best flavor, toast pecans in a dry skillet for 5 minutes before using.
This cake can be made ahead and stored in the refrigerator; it tastes even better the next day.
Shortcut: Store-bought whipped topping can replace homemade whipped cream.
Serve with vanilla ice cream or coffee for extra indulgence.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Slice
• Calories: 510 kcal
• Sugar: 43 g
• Sodium: 340 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 55 mg