This butter pecan praline poke cake is decadent and full of Southern charm.
It features a rich, buttery cake made with a box mix and sweet coconut pecan frosting.
The cake is then drenched in sweetened condensed milk, making it irresistibly moist.
Each forkful is soft, gooey, and crunchy with caramelized pecans. It’s perfect for gatherings, but so good you might not want to share!
Why You’ll Love This Butter Pecan Praline Poke Cake
Quick & Easy: This recipe uses boxed cake mix and canned frosting as shortcuts to create a luxurious dessert with minimal effort. It’s both convenient and decadent.
Incredible Taste & Texture: Soft, moist cake, crunchy pecans, and gooey praline sauce create a delightful variety of textures in every bite.
Crowd-Pleaser: Perfect for potlucks, family gatherings, or special occasions, this cake is guaranteed to impress.
Make-Ahead Magic: The cake’s flavors improve as it sits, making it an ideal dessert to prepare in advance for stress-free entertaining.
Ingredients
- Butter Pecan Cake Mix: The shortcut to this tasty cake. Use whatever brand you like best.
- Coconut Pecan Frosting: A sweet and creamy frosting infused with coconut and pecan flavors. It adds moisture and flavor to the cake.
- Large Eggs: Provide structure, moisture, binding, and a tender texture.
- Vegetable Oil: Adds moisture and tenderness to the cake, ensuring it stays soft and fresh.
- Whole Milk: Adds creamy richness.
- Chopped Pecans: Toasted pecans add a delightful crunch and a deep, nutty flavor.
- Sweetened Condensed Milk: The key to the sticky-sweet topping.
- Unsalted Butter: Adds smooth richness to the topping.
- Vanilla Extract: Adds sweetness and depth.
How to Make Butter Pecan Praline Poke Cake
This cake is incredibly moist and tender.
The secret? That canned frosting mixed right into the batter! It adds an extra layer of flavor and texture that takes this cake to the next level.
Here’s how to make it:
1. PREHEAT the oven to 350°F and grease a 9×13-inch baking pan.
2. MIX the cake mix, frosting, eggs, oil, and milk. Beat until smooth, then fold in the chopped pecans and pour the batter into the pan.
3. BAKE for 35-40 minutes until a toothpick comes out clean.
4. POKE holes in the cake with the handle of a wooden spoon.
5. SIMMER the sweetened condensed milk and butter in a saucepan, mixing constantly until smooth. Remove from the heat and stir in the pecans and vanilla.
6. POUR the warm sauce over the cake, letting it sink into the holes. Add the extra chopped nuts on top.
7. CHILL for at least an hour before serving. Enjoy!
Tips For the Best Butter Pecan Praline Poke Cake
This butter pecan praline poke cake is a dessert you’ll want to make again and again.
It’s perfect for Sunday dinner with the family or your next game night.
Check out these tips, and it’ll be flawless every time.
- Get toasty! Toast the chopped pecans for enhanced flavor and texture. Bake them at 350°F for 5-10 minutes, shuffling them every few minutes.
- Poke holes strategically. Space out the holes evenly to allow for uniform sauce distribution.
- Warm sauce is best. Pour the sauce while still warm to help it seep into the holes more effectively.
- Don’t skip the chill time. Refrigerate the cake for at least an hour after pouring on the sauce to let the flavors meld together.
- Variations. Try walnuts, pistachios, or hazelnuts; add a dash of bourbon or rum for a more flavorful sauce; or drizzle caramel syrup over the cake for an extra flavor layer.
- Serve creatively. For added indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store
Want to make this ahead? You can!
To Store: Cover the cake tightly with plastic wrap and refrigerate for 4-5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
To Freeze: Wrap the cake (whole or slices, without toppings) tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, then thaw the cake overnight in the refrigerator before serving.
More Poke Cakes Your Family Will Love
German Chocolate Poke Cake
Pina Colada Poke Cake
Oreo Poke Cake
Chocolate Poke Cake
Butter Pecan Praline Poke Cake
12
servings15
minutes40
minutes638
kcalButter pecan praline poke cake is rich, moist, loaded with nutty pecan flavor, and topped with a sweet praline sauce for an indulgent Southern treat!
Ingredients
- For the Cake
1 (15.25 ounce) box butter pecan cake mix
1 (15.5 ounce) can coconut pecan frosting
4 large eggs
3/4 cup vegetable oil
1 cup whole milk
1/2 cup toasted chopped pecans
- For the Praline Sauce
1 (14 ounce) can sweetened condensed milk
1/4 cup unsalted butter
1/2 cup toasted chopped pecans
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°Fahrenheit and grease a 9×13-inch baking pan.
- Make the cake: In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, vegetable oil, and milk. Beat with an electric mixer until smooth and well blended.
- Fold the chopped pecans into the batter by hand with a spatula, then pour into the baking dish.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven. Immediately, using the handle of a wooden spoon, poke holes all over the surface, only about halfway down the cake.
- Make the topping: While the cake cools slightly, combine the sweetened condensed milk and butter in a medium saucepan. Warm over medium heat, stirring constantly, until the mixture begins to simmer. Remove from the heat and stir in the chopped pecans and vanilla extract.
- Pour the warm sauce over the warm cake. Spread it evenly over the top, then gently tap the baking dish on the counter to help it sink into the holes. Sprinkle with the chopped pecans and set aside to cool before serving.
- For best results, refrigerate for at least an hour to allow the flavors to meld. Serve and enjoy!
Notes
- Toast the chopped pecans for enhanced flavor and texture. Bake them at 350°F for 5-10 minutes, shuffling them every few minutes.
- Space out the holes evenly to allow for uniform sauce distribution.
