Butter Pecan Praline Poke Cake

Few desserts embody Southern comfort and crowd-pleasing flavor quite like a Butter Pecan Praline Poke Cake.

This indulgent treat brings together a rich butter pecan cake base, a sweet praline sauce that soaks into every bite, and a satisfying crunch of toasted pecans on top.

Unlike most poke cakes, this version celebrates from-scratch flavor and textural contrast, turning a simple concept into a memorable centerpiece.

Ingredients Checklist

Before you start, gather and measure these essential ingredients for reliable results and bold flavor in every layer. Each ingredient below serves a specific role, making for a cake that’s never bland or soggy.

For the Cake:

• • 1 box (15.25 oz) butter pecan cake mix (or substitute yellow cake mix + 2 tsp butter extract)

  • 1 cup whole milk (for extra moisture and flavor)

  • ¾ cup vegetable oil or melted unsalted butter (butter will intensify flavor)

  • 4 large eggs, room temperature

  • 1 tub (15 oz) coconut pecan frosting

  • 1 cup pecan halves or pieces, toasted and chopped

For the Praline Sauce:

• • 4 tablespoons unsalted butter

  • 1 can (14 oz) sweetened condensed milk

  • ⅓ cup packed light brown sugar

  • ½ teaspoon fine salt

  • 1 teaspoon pure vanilla extract

  • 1 cup pecans, toasted and coarsely chopped

For Topping:

• • 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or use prepared whipped topping)

  • Extra toasted pecans for garnish

  • Optional: caramel sauce or a sprinkle of flaky sea salt

Equipment:

• • 9×13-inch baking pan

  • Mixing bowls

  • Stand or hand mixer

  • Small saucepan

  • Wooden spoon or skewer (for poking holes)

  • Offset spatula

Step-by-Step Instructions

Each stage matters for creating a moist, flavorful poke cake where every bite is soaked with praline richness. Follow these instructions for foolproof results.

1. Toast the Pecans:
Preheat your oven to 350°F (175°C). Spread all pecans in a single layer on a baking sheet. Toast for 6–8 minutes, stirring once, until aromatic and golden. Cool, then chop. This step amplifies nutty flavor and prevents mushy texture.

2. Prepare the Cake Batter:
In a large bowl, beat together the cake mix, milk, oil or melted butter, and eggs for 2–3 minutes until smooth and slightly thickened. Stir in 1 cup chopped, toasted pecans and all the coconut pecan frosting. This trick blends the frosting into the batter, making the cake extra moist and flavorful.

3. Bake the Cake:
Grease a 9×13-inch pan and pour in the batter, smoothing the top. Bake at 350°F for 35–40 minutes or until a toothpick comes out clean and the cake springs back lightly when pressed. Do not overbake.

4. Cool and Poke:
Let the cake cool in the pan for 10–15 minutes. With a wooden spoon handle or thick skewer, poke holes all over the cake, spacing them about 1 inch apart and going nearly to the bottom. This ensures maximum praline absorption.

5. Make the Praline Sauce:
In a small saucepan over medium heat, melt butter. Stir in sweetened condensed milk, brown sugar, and salt. Bring to a gentle simmer, whisking constantly, until thickened and smooth—about 3–5 minutes. Remove from heat, stir in vanilla and 1 cup toasted pecans.

6. Pour and Soak:
While the cake is still slightly warm, slowly pour the hot praline sauce over the cake, aiming to fill every hole. Gently spread with an offset spatula to ensure even coverage. Let the cake cool completely to absorb the sauce (1–2 hours).

7. Top and Garnish:
Once fully cooled, spread whipped cream or topping evenly over the cake. Sprinkle with extra toasted pecans and, if desired, a drizzle of caramel or a pinch of flaky salt for elevated flavor and contrast.

Tips for Perfect Results

These extra techniques help guarantee a cake that stands out for both flavor and texture.

• Toast, don’t skip. Toasting the pecans brings out depth and prevents sogginess, a key for poke cakes.

• Use whole milk and real butter if possible. They provide the best texture and buttery flavor.

• Blend the frosting into the batter. Unlike simply spreading it on top, mixing it in ensures the entire cake is ultra-moist.

• Don’t skimp on holes. Well-spaced, deep holes allow the sauce to permeate the entire cake.

• Pour the sauce while both are warm. The heat helps the sauce sink in and marry with the cake.

• Cool before topping. Letting the cake come to room temperature ensures whipped cream doesn’t melt.

Serving Suggestions

For the best experience, try these ideas to highlight the flavors and textures.

• Cut generous slices to showcase the layers and the sauce-soaked crumb.

• Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.

• For extra flair, drizzle with additional caramel sauce or sprinkle with cinnamon.

• Pair with strong black coffee, pecan praline liqueur, or a glass of cold milk.

• For potlucks, pre-cut squares and garnish each with a whole pecan for easy serving.

Final Thoughts

Butter Pecan Praline Poke Cake is more than just a quick dessert; it’s a fusion of classic Southern flavors with modern technique, resulting in a cake that’s always moist, never bland, and sure to please any crowd.

By using toasted pecans, a rich praline sauce, and blending frosting into the cake itself, this recipe offers a step up from traditional poke cakes.

Adapt it with bourbon or a hint of cinnamon for your own signature touch, and don’t hesitate to make it ahead—this cake improves as it rests. For birthdays, holidays, or whenever comfort food is needed, this cake delivers every time.

With these expert tips, your Butter Pecan Praline Poke Cake will be remembered long after the last slice disappears. Enjoy sharing a true Southern classic made even better.