Creamy, buttery, and studded with toasted pecans, this Butter Pecan Praline Poke Cake is comfort food at its finest. If you love easy desserts that taste like they took hours to make, this is your new go-to: a moist cake dotted with little syrupy pockets, topped with praline-style pecans for crunch and caramel flavor. Fun fact: poke cakes became popular because they make an ordinary boxed cake look bakery-level with almost no extra fuss. I used a simple trick from our butter pecan praline poke cake recipe archive to create an extra-rich glaze that sinks into the cake and keeps every slice decadently moist. Compared to a classic bundt or layer cake, this requires far less time and effort but delivers the same wow factor. Ready to delight the whole family? Let’s dive in.

What is Butter Pecan Praline Poke Cake?

What’s in a name? Butter Pecan Praline Poke Cake sounds fancy, but it’s really just a joyful mashup of familiar favorites. Ever wondered why we “poke” a cake? It’s so the sweet sauce can sink in and make each bite juicy and irresistible. Why “butter pecan” and “praline”? Because toasted pecans and a buttery caramel-style sauce team up to lend toasty, nutty, melt-in-your-mouth flavors. And yes, is it true that “the way to a man’s heart is through his stomach.”? Absolutely—especially if that stomach gets a warm slice of this cake. Give it a try and see which friend or family member falls in love first.

Why You’ll Love This:

• Decadent main highlight: The star here is the buttery praline sauce that soaks into the cake creating pockets of sweet, luscious flavor balanced by crunchy toasted pecans. The combination of soft cake, sticky sauce, and crisp nuts is irresistible.
• Cost-saving and simple: This recipe uses a boxed cake mix and pantry staples, so it’s budget-friendly and fast. You get bakery taste without bakery prices or long prep times.
• Flavorful toppings: Coconut-pecan frosting mixed right into the batter and extra chopped pecans in the sauce make this cake layered with flavor. The toasted pecans provide texture contrast that keeps every bite exciting.

If you enjoy pecan-forward desserts, try our take on the classic pecan praline cake for another crowd-pleasing option. Now, go make one and treat everyone at the table.

How to Make:

Quick Overview

This recipe is straightforward and perfect for busy bakers. It combines the ease of a boxed cake with a homemade praline-style sauce that is melted and poured over a warm baked cake. Prep time is mostly hands-off: about 10 minutes to combine, 30–40 minutes to bake, and a short finishing time to prepare and pour the sauce. The result: a moist, tender cake with a rich, buttery finish and crunchy pecans.

Ingredients

• 1 (15 oz) box butter pecan cake mix
• 1 (16 oz) can coconut pecan frosting
• 4 large eggs, at room temperature
• 3/4 cup vegetable or canola oil
• 1 cup milk, room temperature
• 1/2 cup chopped pecans, divided (1/2 cup to stir into batter)
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup butter, unsalted, melted
• 1/2 cup chopped pecans, reserved for sauce and topping

Directions

1. Preheat oven to 350°F (175°C) and grease a 9×11-inch baking dish. Use nonstick spray or a thin layer of butter and a dusting of flour to ensure easy slicing.
2. In a large bowl, combine cake mix and the entire can of coconut pecan frosting, then add the eggs, oil, and milk. Beat with an electric mixer on medium speed until smooth, scraping the sides of the bowl once or twice so no dry mix remains.
3. Stir in 1/2 cup chopped pecans by hand so they are evenly distributed, then pour the batter into the prepared baking dish and smooth the top with a spatula.
4. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. Ovens vary—start checking around 30 minutes.
5. Remove the cake from the oven and immediately use the handle of a wooden spoon to poke holes all over the cake. Space the holes evenly so sauce can penetrate.
6. In a saucepan over medium heat, melt the 1/4 cup butter. Add the sweetened condensed milk and stir well to combine.
7. Bring the mixture to a gentle simmer, then stir in the remaining 1/2 cup chopped pecans. Simmer for 1-2 minutes to toast the pecans slightly and thicken the sauce a bit—do not boil vigorously.
8. Remove from heat and slowly pour the sauce over the warm cake, allowing it to fill the holes and run down the sides. Use a spatula to gently help the sauce reach every corner if needed.
9. Let the cake cool completely before slicing and serving. For best texture and flavor, store in the refrigerator and serve chilled or at room temperature.

What to Serve With:

Pair this rich, nutty poke cake with light, refreshing sides to balance the sweetness. Great options:

• A simple mixed greens salad with citrus vinaigrette to cut through the richness
• Vanilla or lightly spiced whipped cream for extra decadence
• A scoop of vanilla or butter pecan ice cream for an indulgent dessert plate
• Hot coffee or a milky latte for cozy flavors that match the cake
• Iced tea with lemon to cleanse the palate between bites

Top Tips for Perfecting:

• Ingredient substitutions: If you don’t have coconut pecan frosting, use plain vanilla frosting and 1/4 teaspoon coconut extract + 1/4 cup shredded coconut for similar notes.
• Toast pecans lightly in a dry skillet for 3-4 minutes to amplify their flavor before chopping.
• Avoid overbaking: remove cake when a toothpick shows moist crumbs. Overbaking will create a dry texture that the sauce can’t fully fix.
• Pour sauce slowly and evenly so every hole gets filled—use the back of a spoon to coax sauce into center holes.
• Common mistake: cooling the cake too long before poking—poke while warm so the sauce sinks in easily.

Storing and Reheating Tips:

• Refrigeration: Store leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 4-5 days. The flavors meld nicely overnight.
• Freezing: You can freeze slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw in the refrigerator overnight.
• Reheating: For a warm slice, microwave an individual piece for 15-20 seconds, or heat in a 300°F oven for 8-10 minutes covered loosely with foil. Add a scoop of ice cream just before serving for a delightful contrast.

FAQs

Can I make this without a boxed cake mix?
Yes. Use a homemade butter pecan cake batter recipe of equal volume, but keep in mind baking times may vary slightly. The poke-and-pour technique remains the same.

Is it necessary to use sweetened condensed milk?
Sweetened condensed milk gives the sauce its thick, caramel-like texture. You can substitute evaporated milk plus extra sugar, but results will differ slightly in sweetness and thickness.

Can I prepare this ahead of time for a party?
Absolutely. Make the cake a day ahead, pour the sauce, then refrigerate. Bring to room temperature or serve chilled—both work well.

How do I prevent the pecans from getting soggy?
Toast the pecans before chopping and reserving some for topping just before serving to maintain crunch.

Can I make this nut-free?
Yes. Omit the pecans entirely and replace with toasted coconut flakes and extra frosting for texture, or use crushed cookies for crunch.

Conclusion

This Butter Pecan Praline Poke Cake is an easy, crowd-pleasing dessert that looks and tastes special without demanding hours in the kitchen. With a simple ingredient list and straightforward steps, you’ll achieve a moist, flavorful cake studded with praline pecans and a buttery sauce that melts into every bite. If you want to compare techniques or see a different version from another source, check out this excellent write-up on Butter Pecan Praline Poke Cake for more inspiration. Share a slice with friends and family—they’ll be asking for the recipe.

Butter Pecan Praline Poke Cake

Creamy, buttery, and studded with toasted pecans, this Butter Pecan Praline Poke Cake is comfort food at its finest.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• Mixing Bowl
• Baking Dish
• Saucepan

Ingredients

  

Cake Ingredients

• 1 box butter pecan cake mix 15 oz
• 1 can coconut pecan frosting 16 oz
• 4 large eggs at room temperature
• 3/4 cup vegetable or canola oil
• 1 cup milk room temperature
• 1/2 cup chopped pecans divided

Sauce Ingredients

• 1 can sweetened condensed milk 14 oz
• 1/4 cup unsalted butter melted
• 1/2 cup chopped pecans reserved for sauce and topping

Instructions

 

• Preheat oven to 350°F (175°C) and grease a 9×11-inch baking dish.
• In a large bowl, combine cake mix and the entire can of coconut pecan frosting, then add the eggs, oil, and milk. Beat with an electric mixer on medium speed until smooth.
• Stir in 1/2 cup chopped pecans by hand, then pour the batter into the prepared baking dish.
• Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and poke holes all over the cake with a wooden spoon handle.
• In a saucepan over medium heat, melt the butter. Add the sweetened condensed milk and stir well.
• Bring the mixture to a gentle simmer, then stir in the remaining chopped pecans. Simmer for 1-2 minutes.
• Remove from heat and pour the sauce over the warm cake, allowing it to fill the holes.
• Let the cake cool completely before slicing and serving.

Notes

Store in the refrigerator for best texture and flavor.

Keyword Easy