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Butter Pecan Praline Poke Cake

This Butter Pecan Praline Poke Cake is a Southern-inspired dessert that combines a nutty, buttery cake with a luscious, warm praline sauce. The cake is elevated by toasted pecans, a caramel drizzle, and a layer of whipped topping, making it even better the next day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box (15.25 oz) butter pecan cake mix
  • 1 cup finely chopped pecans
  • 3 large eggs
  • 1 cup whole milk or evaporated milk use evaporated milk for a richer flavor
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
For the Praline Sauce
  • ½ cup unsalted butter for the sauce
  • ½ cup packed light brown sugar
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract for the sauce
For the Topping
  • 1 container (8 oz) whipped topping, thawed
  • ½ cup caramel sauce
  • ¼ cup chopped toasted pecans for topping

Equipment

  • Baking sheet
  • Large mixing bowl
  • 9x13 inch baking pan
  • Saucepan
  • Wooden spoon

Method
 

  1. Preheat your oven to 350°F. Spread 1 cup of finely chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Remove from the oven and let cool.
  2. In a large mixing bowl, combine the butter pecan cake mix, 3 large eggs, 1 cup of whole milk (or evaporated milk), ½ cup melted unsalted butter, and 1 teaspoon vanilla extract. Beat for about 2 minutes until smooth. Fold in half of the toasted pecans (reserve the other half for later).
  3. Pour the batter into a greased 9×13-inch baking pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake is still warm, use a wooden spoon handle to poke holes all over the surface of the cake.
  5. Prepare the praline sauce by melting ½ cup unsalted butter in a saucepan. Stir in ½ cup of packed light brown sugar, ½ cup heavy cream, and ½ teaspoon salt. Bring to a simmer, stirring constantly until the mixture thickens slightly. Remove from heat and stir in 1 teaspoon vanilla extract.
  6. Pour the warm praline sauce evenly over the cake, ensuring it seeps into all the holes.
  7. After the cake has completely cooled, spread the thawed whipped topping over the top. Drizzle with ½ cup caramel sauce and sprinkle the remaining ¼ cup toasted pecans evenly over the surface.
  8. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Notes

This Butter Pecan Praline Poke Cake features a well-balanced mix of textures and flavors—from the moist cake with folded-in toasted pecans to the warm, thick praline sauce that soaks into every bite. The whipped topping, caramel drizzle, and additional pecans create a beautiful finish that pairs perfectly with vanilla ice cream, fresh berries, or a cup of coffee. For an extra twist, consider adding a splash of bourbon to the praline sauce or experimenting with different nuts if pecans aren’t available.