Butter Pecan Praline Poke Cake is the ultimate dessert for when you need a showstopping treat that’s deceptively easy to make. Imagine a warm, buttery pecan cake, freshly baked and then transformed. While it’s still warm, you poke holes all over the top, creating little channels for a rich, buttery praline sauce to seep deep into every crumb. The cake is then crowned with a cloud of fluffy whipped cream and a final, glorious drizzle of that same praline sauce.
Each bite is an incredible symphony of moist cake, gooey caramel, and crunchy, toasted pecans. This is the cake that will have everyone asking for the recipe, and you’ll love how simple it is to deliver pure, unadulterated bliss.
WHY THIS BUTTER PECAN PRALINE POKE CAKE IS A LEGEND
You will make this Butter Pecan Praline Poke Cake for every potluck, holiday, and celebration because it is absolutely foolproof and universally adored. You will adore this recipe for so many reasons.
- Firstly, the “poke” method is pure genius; it ensures that every single morsel of cake is infused with the decadent praline sauce, guaranteeing maximum moisture and flavor.
- Secondly, the textural contrast is divine; the soft, soaked cake against the crunchy toasted pecans is a true delight.
- Furthermore, this cake actually gets better as it sits, making it the perfect make-ahead dessert that reduces party-day stress.
- Finally, it combines the cozy, nostalgic flavor of butter pecan with the gooey goodness of praline, creating a dessert that feels both classic and special.
Butter Pecan Praline Poke Cake: The Easiest Irresistible Dessert
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and ultra-moist butter pecan poke cake soaked in warm praline sauce, topped with fluffy whipped topping and caramelized pecans for the ultimate Southern-style dessert.
Ingredients
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup chopped pecans (toasted if desired)
- —
- Praline Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- —
- Topping:
- 1 (8 oz) tub whipped topping, thawed
- 1/2 cup chopped pecans
- Caramel drizzle (optional)
Instructions
- 1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- 2. Prepare the cake mix by combining cake mix, eggs, water, and oil in a large bowl. Mix until smooth.
- 3. Fold in 1 cup chopped pecans.
- 4. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- 5. While cake bakes, make the praline sauce: melt butter in a saucepan over medium heat. Add brown sugar and heavy cream; whisk until smooth.
- 6. Bring mixture to a gentle simmer for 2–3 minutes, then remove from heat and stir in vanilla and salt.
- 7. When the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the surface.
- 8. Slowly pour warm praline sauce over the cake, allowing it to seep into the holes.
- 9. Let the cake cool completely.
- 10. Spread whipped topping evenly over the cooled cake.
- 11. Sprinkle remaining pecans on top and drizzle with caramel if desired.
- 12. Refrigerate for at least 1 hour before serving.
Notes
- Toast pecans in a dry skillet for extra flavor.
- This cake tastes even better the next day as the flavors deepen.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: butter pecan cake, poke cake, praline cake, Southern dessert
WHAT YOU’LL NEED FOR YOUR BUTTER PECAN PRALINE POKE CAKE
This Butter Pecan Praline Poke Cake recipe uses a simple cake base elevated by a spectacular homemade praline sauce.
For the Cake:
- 1 box Butter Pecan Cake Mix: The flavorful foundation of our cake.
- Ingredients listed on the cake mix box: Typically eggs, oil, and water.
- 1 cup Toasted Pecans, finely chopped: Toasting is non-negotiable for the deepest flavor!
For the Praline Sauce:
- ½ cup (1 stick) Unsalted Butter
- ½ cup Packed Light Brown Sugar
- ½ cup Granulated Sugar
- ½ cup Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- A generous pinch of Salt
- 1 (8 oz) tub Cool Whip, thawed OR 2 cups Homemade Whipped Cream
- ½ cup Toasted Pecans, roughly chopped for garnish
- A 9×13 inch baking pan
- A medium saucepan
- A whisk
- The handle of a wooden spoon or a similar-sized round utensil for poking
- A spatula
- Caramel Apple Version: Use a spice cake mix and substitute the praline sauce with a rich caramel sauce. Fold in 1 cup of finely chopped apples into the batter.
- Chocolate Praline: Use a devil’s food cake mix and add 1 teaspoon of instant espresso powder to the praline sauce to deepen the chocolate flavor.
- Bourbon Praline: For an adult twist, add 1-2 tablespoons of bourbon to the praline sauce along with the vanilla extract.
- Refrigerator: Because of the whipped topping and dairy-based sauce, this cake must be stored covered in the refrigerator. It will keep beautifully for 3-4 days.
- Freezing: It’s not recommended to freeze this cake after it’s been topped with Cool Whip, as it can become watery upon thawing.
- “My sauce pooled at the bottom.” This likely means the cake wasn’t warm enough when you poked and poured. The warmth is essential for the cake to actively absorb the sauce.
- “The cake is too soggy.” You may have used too much sauce. Be sure to reserve a portion for drizzling on top. The cake should be moist, not mushy.
- “Can I make this from scratch?” Absolutely! Use your favorite homemade vanilla or butter cake recipe and add 2 teaspoons of butter pecan flavoring or extract to the batter.
- Oven is preheated for the cake.
- Pecans are toasted and chopped.
- Praline sauce ingredients are measured and ready.
- You have a wooden spoon handle ready for poking.
- The cake will have time to cool completely before serving.
For the Topping:
THE ESSENTIAL TOOLS FOR THE JOB
You don’t need anything fancy!
STEP-BY-STEP: HOW TO MAKE PERFECT BUTTER PECAN PRALINE POKE CAKE
This process is simple, but the steps are key to creating the signature soaked texture.
Bake the Cake
First, preheat your oven and prepare the cake mix according to the package directions, folding in the 1 cup of finely chopped toasted pecans. Pour the batter into a greased 9×13 inch pan and bake as directed. Once baked, remove the cake from the oven and immediately place the pan on a wire rack. You will work while the cake is still warm.
Create the Praline Sauce
While the cake is baking, make the praline sauce. In your medium saucepan, melt the butter over medium heat. Whisk in the brown sugar, granulated sugar, heavy cream, and salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3-5 minutes, whisking constantly, until it thickens slightly. Remove it from the heat and stir in the vanilla extract.
The “Poke” and Soak
Using the handle of a wooden spoon, poke holes all over the warm cake, going all the way down to the bottom. Be generous with the holes! Slowly and evenly, pour about two-thirds of the warm praline sauce over the warm cake, aiming for the holes. Use a spatula to gently spread the sauce and encourage it to seep down into the cake.
Cool Completely
This is a crucial step for the perfect texture. Allow the cake to cool completely to room temperature. As it cools, it will absorb all that delicious praline sauce.
Top and Garnish
Once the cake is completely cool, spread the thawed Cool Whip or homemade whipped cream evenly over the top. Drizzle the remaining praline sauce over the whipped topping (you may need to gently re-warm it if it has thickened too much). Finally, sprinkle the top with the remaining ½ cup of roughly chopped toasted pecans.
MY FAVORITE VARIATIONS YOU HAVE TO TRY
Make this Butter Pecan Praline Poke Cake your own with these simple twists!
HOW TO STORE YOUR MASTERPIECE
Keeping your Butter Pecan Praline Poke Cake fresh is simple.
TROUBLESHOOTING COMMON CAKE QUESTIONS
Even easy cakes can have questions. Here are the answers.
A NOTE ON TOASTING PECANS
Toasting the pecans is the secret to unlocking their full, nutty potential. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, until fragrant. Watch them closely to prevent burning!
MY STORY: WHY THIS RECIPE IS A SOUTHERN BELLE
I was first gifted a slice of this Butter Pecan Praline Poke Cake at a church supper in Georgia. It was love at first bite. The hostess, a woman with a warm smile and an even warmer kitchen, shared her “secret” with a wink: “The key is to poke while it’s hot and pour with a generous heart.
” I’ve been making it her way ever since. It’s the cake I bring to welcome new neighbors, to comfort friends, and to celebrate life’s big and small victories. For me, this cake is a slice of Southern hospitality, sweet, rich, and made to be shared.
INDULGENT TREATS: THE EASY WAY
You don’t need to be a professional pastry chef to create a dessert that tastes like it came from a five-star bakery. This Butter Pecan Praline Poke Cake is proof that with a little clever technique and a lot of love, you can turn a simple box mix into a transcendent dessert experience. It’s a celebration of simplicity and flavor.
YOUR FINAL CHECKLIST BEFORE YOU BEGIN
Before you start, do a quick scan:
FREQUENTLY ASKED QUESTIONS
Can I use store-bought caramel sauce instead?
You can, but the flavor won’t be as deep or buttery as the homemade praline sauce. The praline sauce is a key part of what makes this cake special.
My cake stuck to the pan. How can I prevent this?
Grease your pan thoroughly with butter or baking spray. For absolute insurance, you can also line the bottom with parchment paper.
How far in advance can I assemble the whole cake?
You can assemble the entire cake (with topping) up to 24 hours in advance. Keep it covered in the refrigerator. The flavors will meld even more beautifully.