Name: Butter Pecan Praline Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 box butter pecan cake mix (15.25 oz); 1 cup water; ½ cup vegetable oil; 3 large eggs; 1 can (14 oz) sweetened condensed milk; ½ cup butter; ½ cup brown sugar; 1 tsp vanilla extract; 1 tub (8 oz) whipped topping (like Cool Whip), thawed; 1 cup chopped pecans, toasted; Caramel sauce (optional, for drizzling)

Why I Love This Recipe

I love this recipe because it’s easy to put together using a box mix, yet tastes completely homemade thanks to the warm, buttery praline sauce and toasted pecans. The “poke” technique ensures every slice is moist and flavorful, and the whipped topping adds a light contrast to the richness. It’s one of those cakes I can make ahead of time and count on everyone going back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box butter pecan cake mix (15.25 oz)
Ingredients required on the box (eggs, water, oil)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel or butterscotch sauce
1 ½ cups chopped pecans, toasted
1 tub (8 oz) whipped topping, thawed
½ teaspoon vanilla extract (optional, for extra flavor)
Butter pecan or praline-flavored coffee creamer (optional, for richer poke mixture)

Directions

I preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly.
I prepare the butter pecan cake according to the package instructions, then pour the batter into the baking dish and bake as directed, usually around 28–32 minutes.
While the cake is still warm, I use the handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart.
I mix the sweetened condensed milk and caramel sauce together, and pour it slowly over the cake, letting it seep into the holes.
I let the cake cool completely to room temperature.
Once cooled, I spread the whipped topping evenly over the cake.
I sprinkle the top generously with the toasted chopped pecans, and if I want to boost the flavor, I drizzle a little extra caramel sauce or add a splash of vanilla to the whipped topping beforehand.
I chill the cake in the fridge for at least 2 hours before serving to let the flavors meld.

Servings and timing

This cake yields about 12 to 15 servings depending on how I slice it. From start to finish, it takes around 1 hour and 30 minutes including cooling and chilling time. The active prep is about 15 minutes, and the cake bakes in roughly 30 minutes.

Variations

I sometimes use butterscotch pudding mix in the poke mixture for a thicker, more custard-like texture.
For a crunchier topping, I caramelize the pecans in a bit of butter and brown sugar before sprinkling them over the cake.
I swap the whipped topping for cream cheese frosting when I want something richer.
I add a pinch of cinnamon or nutmeg to the cake mix for a warm spice twist.
To make it boozy, I stir a splash of bourbon into the caramel sauce before pouring it on the cake.

Storage/Reheating

I store this cake covered in the refrigerator for up to 5 days. It’s best served cold or at room temperature. I don’t usually reheat it, as the chilled texture works beautifully with the creamy topping and gooey filling. If I want to serve leftovers slightly warm, I heat a slice for 10–15 seconds in the microwave—just enough to soften the caramel.

FAQs

What is a poke cake?

A poke cake is a cake that’s baked and then poked with holes so it can absorb a flavorful filling—like sweetened condensed milk, pudding, or sauce. It makes every bite moist and rich.

Can I use a homemade butter pecan cake?

Absolutely. I use a homemade version if I have time, but the box mix works great and saves time.

What’s the best way to toast pecans?

I toast pecans in a dry skillet over medium heat for about 5 minutes, stirring often, until they smell fragrant and start to brown.

Can I make this cake ahead of time?

Yes, I often make it a day in advance. The longer it chills, the better the flavors soak in and settle.

Can I freeze Butter Pecan Praline Poke Cake?

I can freeze it without the whipped topping. Once thawed, I add fresh topping and toasted pecans just before serving for the best texture.

Conclusion

Butter Pecan Praline Poke Cake is a rich, nutty dessert that’s perfect for sharing and always gets rave reviews. I love how the praline sauce soaks into the cake, making it irresistibly moist, while the toasted pecans add just the right crunch. Whether it’s for a holiday table or just because, this cake never fails to impress.