Moist, rich, and decadently sweet—this Butter Pecan Praline Poke Cake is a southern-inspired dessert dream. With buttery cake, a caramel soak, fluffy whipped topping, and a warm praline pecan sauce, it’s an irresistible crowd-pleaser.

Why You’ll Love This Recipe

• Easy but impressive: Uses a cake mix as a base but feels completely homemade.

• Layers of flavor: Caramel, condensed milk, and praline sauce soak into every bite.

• Perfect for gatherings: Make it ahead and chill—it only gets better the next day.

• Buttery, nutty goodness: Toasted pecans and praline sauce give it a warm, southern charm.

Ingredients

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 tablespoons powdered sugar

• 1 teaspoon vanilla extract

For the Praline Sauce:

• ½ cup butter

• 1 cup brown sugar

• ¼ cup heavy cream

• 1 cup chopped pecans

Directions

Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Serves: 12

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

2. Prepare and bake the butter pecan cake according to package instructions.

3. Let the cake cool for 5–10 minutes, then poke holes all over the top using a fork or the handle of a wooden spoon.

4. Pour the sweetened condensed milk over the warm cake, allowing it to soak into the holes.

5. Let the cake cool completely at room temperature.

6. In a saucepan over medium heat, melt the butter. Stir in brown sugar and heavy cream until sugar is dissolved.

7. Simmer the mixture for 3–5 minutes, then stir in pecans and remove from heat.

8. Pour half the praline sauce over the cooled cake, spreading to fill the holes.

9. In a bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

10. Spread whipped cream over the cake.

11. Drizzle with remaining praline sauce and sprinkle with extra toasted pecans if desired.

12. Refrigerate for at least 2 hours before serving to allow flavors to soak in fully.

Tips & Variations

• Make it ahead: This cake is even better the next day after chilling overnight.

• Short on time? Use thawed whipped topping instead of homemade whipped cream.

• Use different nuts: Swap pecans for walnuts if preferred, or omit for a nut-free version.

• Warm up leftover slices: A quick 10-second zap in the microwave makes it gooey and fresh again.

Frequently Asked Questions

Can I use a different cake mix flavor?
Yes, yellow or butter cake mixes work well if you can’t find butter pecan. Add a teaspoon of maple or pecan extract for flavor.

Does the praline sauce harden in the fridge?
It thickens slightly but stays spoonable. If you want a thinner drizzle, warm it for a few seconds before serving.

Can I use store-bought whipped topping instead?
Yes, an 8-ounce container of Cool Whip can replace the homemade whipped cream.

Do I need to toast the pecans?
Toasting enhances flavor and crunch, but it’s optional. Bake pecans at 350°F for 5–7 minutes until fragrant.

Final Thoughts

If you’re a fan of rich, comforting desserts, this Butter Pecan Praline Poke Cake is bound to become a favorite. It’s simple to make yet layered with irresistible textures and flavors—from buttery cake to silky caramel to crunchy pecans. Perfect for potlucks, holidays, or when you just need a little southern-style sweetness in your life.