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Butter Pecan Praline Poke Cake

This Butter Pecan Praline Poke Cake features a rich butter pecan cake base saturated with a warm, homemade praline sauce that fills every nook and cranny. The cake is then crowned with a cloud of whipped topping, caramel drizzle, and crunchy toasted pecans, making it a dessert that’s both comforting and impressive for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 box butter pecan cake mix (15.25 oz)
  • 3 large eggs
  • 1 cup whole milk or evaporated milk for richer flavor
  • 1/2 cup unsalted butter melted
  • 1 teaspoon non-alcoholic vanilla extract
  • 1 cup finely chopped pecans toasted; divided
Praline Sauce
  • 1/2 cup unsalted butter for praline sauce
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon non-alcoholic vanilla extract for sauce
Topping
  • 1 container (8 oz) whipped topping thawed
  • 1/2 cup caramel sauce store-bought or homemade
  • 1/4 cup chopped toasted pecans for topping

Equipment

  • Baking sheet
  • Large mixing bowl
  • 9x13 inch baking pan
  • Saucepan
  • Wooden spoon

Method
 

  1. Preheat your oven to 350°F.
  2. Toast 1 cup of finely chopped pecans on a baking sheet for 5–7 minutes until they are fragrant and slightly darkened. Remove from the oven and let them cool.
  3. In a large mixing bowl, combine the butter pecan cake mix, 3 large eggs, 1 cup whole milk (or evaporated milk), 1/2 cup melted unsalted butter, and 1 teaspoon non-alcoholic vanilla extract. Beat the mixture for about 2 minutes until smooth.
  4. Fold in half of the toasted pecans into the batter.
  5. Pour the batter into a greased 9×13-inch baking pan.
  6. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. These holes will absorb the praline sauce later.
  8. For the praline sauce, melt 1/2 cup unsalted butter in a saucepan. Add 1/2 cup packed light brown sugar, 1/2 cup heavy cream, and 1/2 teaspoon salt. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes until it thickens slightly.
  9. Remove the saucepan from heat and stir in 1 teaspoon non-alcoholic vanilla extract.
  10. Pour the warm praline sauce evenly over the poked cake, ensuring it fills all the holes.
  11. Once the cake has completely cooled, spread the thawed whipped topping evenly over the cake.
  12. Drizzle 1/2 cup caramel sauce on top and sprinkle with the remaining 1/4 cup chopped toasted pecans.
  13. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Notes

This cake is a true crowd-pleaser that combines the familiar comfort of a butter pecan cake with the unexpected indulgence of a rich praline sauce. Toasting the pecans beforehand really brings out their flavor, and the layered textures make every bite exciting. For a twist, you can add a splash of bourbon to the sauce (it cooks off) or swap pecans for walnuts if desired. The cake also benefits from being made ahead of time and chilled, ensuring the flavors meld beautifully.