Looking for a dessert that delivers rich, buttery flavor, nutty crunch, and an irresistibly gooey caramel finish — all without hours in the kitchen? Meet your new favorite: Butter Pecan Praline Poke Cake. This easy-to-make, wildly indulgent cake is the perfect recipe for anyone who wants showstopping results with minimum stress.
Whether you’re hosting Thanksgiving dinner, planning a cozy Sunday brunch, or just craving a midweek treat, this butter pecan cake brings the wow factor with effortless ease. It’s made from pantry staples, requires no special skills, and is moist, flavorful, and visually stunning.
🍰 Why You’ll Love This Cake
This isn’t just another cake—it’s comfort food disguised as a gourmet dessert. Here’s why you’ll fall head over heels for it:
- Easy to Make: Uses a boxed cake mix and a few staple ingredients.
- Incredibly Moist: Thanks to the magic of sweetened condensed milk soaking into every bite.
- Decadent Flavor: Butter pecan, toasted nuts, caramel drizzle… need we say more?
- Perfect for Any Occasion: Elegant enough for parties, simple enough for a weekday craving.
- Customizable: Add bananas, chocolate, or coconut for fun variations.
❓ What is a Poke Cake?
If you’re new to poke cakes, you’re in for a treat. A poke cake is baked normally, then poked with holes all over the surface while still warm. These holes are filled with liquid or sauce — usually something rich like sweetened condensed milk, pudding, or syrup — to soak into the sponge.
This process creates:
- Extra moisture
- Flavor pockets in every bite
- A gooey, melt-in-your-mouth texture that feels almost like tres leches cake but with endless flavor possibilities
Our butter pecan praline version takes this concept up a notch by adding caramel sauce, whipped topping, and crunchy toasted pecans.
🛒 Ingredients You’ll Need
Here’s everything required to create your masterpiece — all easily found at any grocery store:
For the Cake:
- 1 box butter pecan cake mix
(You can also use yellow cake mix with added pecans if butter pecan isn’t available.) - 1 can (14 oz) sweetened condensed milk
(This soaks into the cake for ultra-moist texture.) - 1 jar (about 12 oz) caramel topping or sauce
(For the rich, buttery praline layer.)
For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
(Light and fluffy – balances the richness.) - 1 cup chopped pecans, toasted
(Toasty, crunchy perfection.)
👩🍳 Step-by-Step Instructions
Step 1: Bake the Cake
Prepare your cake mix as directed on the box. Use a 9×13-inch baking pan and follow the temperature and baking time provided.
Pro Tip: Grease your pan well or line it with parchment paper to avoid sticking.
Step 2: Poke the Cake
Let the cake cool for about 5–10 minutes, then grab a wooden spoon handle or thick fork. Poke holes evenly all over the top of the cake, about 1–2 inches apart.
Be generous — the more holes, the more flavor will soak in!
Step 3: Add Sweetened Condensed Milk
While the cake is still warm, pour the entire can of sweetened condensed milk slowly over the surface. Let it sink into the holes.
This is where the moist magic happens. Take your time!
Step 4: Drizzle Caramel
Warm the caramel sauce slightly if needed, then pour it over the cake, ensuring every inch gets coated.
Reserve a few tablespoons for garnish if desired.
Step 5: Chill the Cake
Place the cake in the refrigerator for at least 1 hour, or until completely cool and the liquids are absorbed.
Step 6: Add Whipped Topping
Spread a generous layer of whipped topping over the cooled cake. Use a spatula to create soft, swoopy peaks.
Step 7: Sprinkle Toasted Pecans
Scatter the toasted pecans across the top of the cake. For extra flavor, toast them on a baking sheet at 350°F (175°C) for 5–7 minutes until fragrant.
Step 8: Serve and Enjoy
Cut into squares and serve chilled or at room temperature. For a beautiful finish, drizzle a little extra caramel on each slice just before serving.
📝 Tips for Success
Here’s how to take your Butter Pecan Praline Poke Cake from “delicious” to “legendary”:
- Toast your pecans: It intensifies their nutty flavor and adds crunch.
- Poke holes deep: Let the cake absorb as much filling as possible.
- Chill thoroughly: Don’t rush the cooling process — it helps the layers meld.
- Use homemade caramel: If you have time, making your own sauce adds gourmet flair.
- Avoid overmixing: When making the cake batter, mix just until combined to keep the cake tender.
🕰️ Make-Ahead & Storage Guide
Can I make this cake ahead of time?
Yes! In fact, it’s even better when made a day in advance, as the flavors have time to soak and settle.
- Make-Ahead Tip: Bake and poke the cake the night before, then top with whipped topping and pecans the next day before serving.
How do I store leftovers?
- In the fridge: Store covered with plastic wrap or in an airtight container. Keeps well for 4–5 days.
- Freezing not recommended: Due to the whipped topping and condensed milk, this cake doesn’t freeze well.
🌈 Variations & Flavor Twists
Want to experiment? Try these easy twists:
- Add bananas: Layer thin banana slices under the whipped topping.
- Chocolate swirl: Drizzle melted chocolate over the caramel layer.
- Coconut twist: Add shredded toasted coconut with the pecans.
- Pudding layer: Before whipped topping, add a layer of vanilla or butterscotch pudding.
- Homemade whipped cream: Replace Cool Whip with lightly sweetened whipped cream for a fresher taste.
🍽️ Serving Suggestions
Pair your poke cake with:
- Coffee or hot cocoa on cold nights
- Vanilla ice cream for an extra creamy touch
- Berries to balance the sweetness
- Pecan praline lattes for a flavor match made in dessert heaven
Great for:
- Holiday tables
- Potlucks
- Family birthdays
- Bake sales
- Dessert bars at weddings or parties
📋 Recipe Card
🧾 Butter Pecan Praline Poke Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12 slices
Ingredients
- 1 box butter pecan cake mix
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel topping
- 1 tub (8 oz) whipped topping (Cool Whip)
- 1 cup pecans, toasted and chopped
Instructions
- Prepare cake according to package directions in a 9×13-inch pan.
- Let cool for 5–10 minutes. Poke holes all over the cake.
- Pour condensed milk evenly over the surface.
- Drizzle caramel topping on top.
- Chill for 1 hour or until fully cooled.
- Spread whipped topping evenly.
- Sprinkle toasted pecans generously.
- Serve cold with optional caramel drizzle.
🔢 Nutrition Breakdown (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Sugar | 38g |
| Fat | 22g |
| Saturated Fat | 8g |
| Carbs | 58g |
| Protein | 4g |
| Sodium | 320mg |
| Cholesterol | 35mg |
| Fiber | 1g |
Note: Nutrition values are estimates based on generic ingredients.
❓ Frequently Asked Questions (FAQs)
Can I use homemade cake mix instead of boxed?
Yes! Use your favorite butter pecan or yellow cake recipe as a base.
Can I use evaporated milk instead of sweetened condensed milk?
No. Condensed milk is thick and sweet, essential for soaking and flavor.
How do I keep the whipped topping from melting?
Chill the cake fully before spreading, and keep refrigerated until ready to serve.
Is this cake overly sweet?
It’s rich, but the whipped topping balances the sweetness. You can reduce the caramel slightly if you prefer.
What can I use instead of pecans?
Try chopped walnuts, hazelnuts, or leave them off if there are nut allergies.
🍰 More Cake Recipes to Love
- Cinnamon Swirl Coffee Cake
- Peach Cobbler Poke Cake
- Southern Chocolate Cobbler
- Vanilla Tres Leches Cake
- Caramel Banana Upside Down Cake
💬 Final Thoughts
There’s just something magical about Butter Pecan Praline Poke Cake. It’s humble in its simplicity yet unforgettable in taste. The combination of soft cake, sticky-sweet fillings, creamy topping, and crunchy nuts makes every bite feel like a celebration.
Whether you’re a seasoned baker or a complete beginner, this recipe will deliver gourmet-level flavor with pantry-level effort.
