Why You’ll Love This Recipe

I love how this recipe gives me a perfect poke cake every time — the sauce soaks evenly through the crumb without making the cake soggy, and the praline flavor is deep and buttery. The texture is incredible, with a soft, melt-in-your-mouth cake contrasted by the crunch of pecans. It’s also very easy to make since it starts with a boxed mix, but tastes completely homemade. Whether I’m baking it for a special gathering or just to treat myself, this cake always feels like something special.

Ingredients

(Note: Exact quantities and measurements are in the recipe card below.)

For the Cake

• 1 box butter pecan cake mix

• 3–4 large eggs (as directed on the box)

• Vegetable oil (per box directions)

• Water or milk (per box directions)

• 1 teaspoon butter extract (optional, for extra richness)

• ¾ cup chopped pecans (folded into batter)

For the Praline Sauce

• ½ cup unsalted butter

• 1 cup brown sugar (light or dark)

• ½ cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

• ½ cup chopped pecans

• 1 tablespoon corn syrup (optional, for a smoother consistency)

For the Topping

• ½ can (7 oz) sweetened condensed milk

• ¼ cup caramel sauce

• 1 tub whipped topping (8 oz, thawed)

• Extra chopped pecans for garnish

Directions

1. Prepare the Cake Base:
   I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish. I combine the cake mix, eggs, oil, water (or milk), and butter extract in a large bowl. Once smooth, I fold in the chopped pecans.

2. Bake:
   I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

3. Poke the Cake:
   I let the cake cool for about 15 minutes, just until warm. Then, using the handle of a wooden spoon, I poke holes all over the cake about 1 inch apart.

4. Make the Praline Sauce:
   While the cake bakes or cools, I melt butter in a saucepan over medium heat. I add brown sugar and cream, stirring until the sugar dissolves. I simmer for 2–3 minutes, then remove from heat and stir in vanilla, salt, pecans, and corn syrup if using.

5. Pour the Sauce:
   I slowly pour the warm praline sauce over the poked cake, letting it seep into the holes. I make sure to spread it evenly so every bite is full of that buttery sweetness.

6. Add the Toppings:
   In a small bowl, I whisk together sweetened condensed milk and caramel sauce. I pour it evenly over the cake, then spread whipped topping across the surface. I finish with a generous sprinkle of chopped pecans.

7. Chill:
   I refrigerate the cake for at least 1 hour, or overnight for best flavor and texture. The chill time allows the flavors to meld and the layers to set beautifully.

Servings and Timing

This recipe makes about 12 servings.

• Prep Time: 20 minutes

• Bake Time: 30–35 minutes

• Assembly & Chill Time: ~1 hour

• Total Time: ~1 hour 50 minutes

Variations

• Butter Swap: Replace part of the oil in the cake mix with melted butter for a richer flavor.

• Nut Options: Substitute walnuts or pecans with toasted almonds or macadamias for a twist.

• Caramel Upgrade: Drizzle extra caramel over the whipped topping just before serving for presentation.

• Coconut Twist: Add a handful of shredded coconut to the topping for a “Southern praline coconut” spin.

• Make It Mini: Bake in individual ramekins or muffin tins for single-serve portions.

Storage & Make-Ahead

I keep the cake covered in the refrigerator for up to 5 days — it actually gets better as it sits, since the sauce continues to soak in. For longer storage, I freeze slices (without whipped topping) for up to 2 months and thaw them overnight in the fridge before adding fresh topping.

FAQs

Can I use homemade cake instead of a mix?

Yes! A homemade yellow or butter cake works beautifully — just make sure it’s sturdy enough to hold the praline sauce.

Why is my sauce grainy?

That happens if the sugar crystallizes — stir continuously and avoid boiling too hard. Adding corn syrup helps prevent this.

Can I make this the night before serving?

Absolutely — I prefer to make it the day before so it can chill overnight and the flavors fully develop.

Can I use store-bought caramel instead of homemade?

Yes, store-bought caramel sauce works great, especially for convenience.

Can I make this nut-free?

Yes, you can skip the pecans entirely or substitute toasted oats for texture.

Conclusion

This Butter Pecan Praline Poke Cake is everything I want in a dessert — buttery, nutty, gooey, and perfectly sweet without being overwhelming. The praline sauce soaks through every layer, creating a cake that’s rich yet soft, and the whipped topping keeps it light. It’s the ultimate Southern comfort dessert and one I love to bring to family gatherings or enjoy as a weekend treat. One slice is never enough!