Butter Pecan Praline Poke Cake

 

Imagine a moist butter pecan cake soaked with warm caramel praline sauce that seeps into every bite, then topped with fluffy whipped cream and crunchy toasted pecans. That’s the Butter Pecan Praline Poke Cake — a true Southern-inspired dessert that’s indulgent, sweet, and irresistibly nutty.

This cake draws its roots from classic Southern praline traditions, where brown sugar, butter, and cream come together to create that deep caramel flavor loved across the South. Here, it’s transformed into a decadent poke cake that’s easy to make yet rich enough to impress at any gathering.

Whether you’re celebrating a family dinner, a holiday, or just craving something spectacular, this Butter Pecan Praline Poke Cake is pure comfort in every bite.

Ingredients

For the Cake

• 1 box Butter Pecan Cake Mix (15.25 oz)

• 3 large eggs

• 1 cup milk (whole or 2%)

• ½ cup unsalted butter, melted

• ½ cup chopped pecans (optional, for extra crunch)

For the Praline Sauce

• ½ cup unsalted butter

• 1 cup brown sugar (packed)

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

For the Topping

• 1 tub (8 oz) Cool Whip (or homemade whipped cream)

• ½ cup caramel sauce (store-bought or homemade)

• ½ cup chopped toasted pecans

Instructions

Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.

In a large mixing bowl, combine the cake mix, eggs, milk, and melted butter. Beat on medium speed for 2–3 minutesuntil smooth and creamy. Stir in chopped pecans, if desired, for added crunch.

Pour the batter evenly into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes while you prepare the praline sauce.

Step 2: Make the Praline Sauce

In a medium saucepan over medium heat, melt butter and stir in brown sugar. Cook until the mixture begins to bubble. Add heavy cream, vanilla extract, and a pinch of salt, stirring constantly until smooth and slightly thickened (about 3–5 minutes).

Remove from the heat and let the sauce cool slightly — it should still be warm and pourable.

Step 3: Poke and Soak

Using the handle of a wooden spoon, poke holes all over the warm cake, about 1 inch apart.
Slowly pour the warm praline sauce over the cake, allowing it to soak into the holes and spread across the top. Let the cake cool completely — the sauce will set inside, creating a gooey caramel layer throughout.

Step 4: Top It Off

Once the cake has cooled, spread Cool Whip evenly over the surface. Drizzle with caramel sauce and sprinkle generously with toasted pecans. The combination of creamy, nutty, and caramel flavors is simply divine.

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Step 5: Chill and Serve

Refrigerate the cake for at least 1 hour before serving to let everything set and chill. Serve cold or slightly cool — each bite is soft, buttery, and melts in your mouth.

Methods & Tips

• Toast your pecans: Toasting pecans in a dry pan for 5 minutes enhances their flavor and adds an irresistible crunch.

• Extra sweetness: Add an extra drizzle of caramel sauce before serving for a rich, glossy finish.

• Homemade touch: Swap out the Cool Whip for stabilized whipped cream if you prefer a more natural topping.

• Storage: Store leftovers covered in the refrigerator for up to 4 days. The flavors deepen and the cake becomes even more delicious the next day!

A Southern Sweet Treat

The Butter Pecan Praline Poke Cake is everything you love about Southern desserts — sweet, buttery, and deeply comforting. It’s a nostalgic treat that’s both simple to make and impressive enough to share. Every bite offers layers of moist cake, rich praline caramel, and creamy topping — a dessert that turns any occasion into something special.