.png){kind=small}
Butter Pecan Praline Poke Cake
About This Recipe
The Butter Pecan Praline Poke Cake is a show-stopping yet easy dessert that combines a tender butter-flavored cake with gooey praline-caramel filling and a cloud of whipped topping studded with toasted pecans. Poking holes in the warm cake and pouring in a sweet sauce ensures each slice is moist and deeply flavored. It’s ideal for family gatherings, potlucks, or any time you want a nostalgic Southern-style dessert without a lot of fuss.
Yield & Time
Makes one 9×13-inch cake (about 12–16 servings).
Active prep: 25–35 minutes. Bake & set time: 40–60 minutes (including chilling).
Ingredients
For the cake
- 1 box white or yellow cake mix (or homemade equivalent; see notes)
- 1 cup milk (or as called for by cake mix)
- 1/3 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon pure vanilla extract
For the praline-caramel filling
- 1 (14 oz) can sweetened condensed milk (or 1 cup heavy cream + 1 cup brown sugar cooked down for homemade)
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter
- 1 cup finely chopped pecans (plus extra for topping)
- 1 teaspoon vanilla extract
- Pinch of salt
For the topping
- 2 cups heavy whipping cream, chilled (or 16 oz container whipped topping)
- 1/4 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Toasted pecan halves or pieces for garnish
- Optional: drizzle of caramel sauce or melted chocolate
Step-by-Step Instructions
Step 1 — Bake the cake
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare the cake batter according to the box directions, substituting melted butter for oil if you want extra richness, and add the vanilla. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25–30 minutes (follow package/homemade recipe times). Remove from oven and let cool for 10 minutes so it’s warm but not hot.
Step 2 — Make the praline-caramel filling
While the cake bakes, combine the sweetened condensed milk, brown sugar, and butter in a small saucepan over medium-low heat. Stir constantly until the sugar dissolves and the mixture thickens slightly and becomes caramel-colored, about 6–8 minutes. Remove from heat and stir in the chopped pecans, vanilla, and a pinch of salt. If you prefer a smoother caramel (no pecans inside the holes), reserve the pecans for the topping and mix only the caramel into the cake.
Step 3 — Poke the cake
Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake at 1–2 inch intervals. The holes should be deep enough to reach the bottom but not so large that the cake falls apart.
Step 4 — Pour in the filling
Spoon the warm praline-caramel mixture slowly over the cake, allowing it to sink into the holes. If you reserved pecans, sprinkle them on top now so some stay visible for texture. Press gently with the back of the spoon to encourage the sauce to penetrate the cake.
Step 5 — Cool and chill
Let the cake cool to room temperature, then refrigerate for at least 1–2 hours (overnight is best) so the filling sets and flavors meld.
Step 6 — Whip the topping and finish
Just before serving, whip the chilled heavy cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream evenly over the chilled cake. Garnish with additional toasted pecans and an optional drizzle of caramel or melted chocolate.
Tips & Variations
- Homemade cake: Use a simple butter cake recipe (flour, sugar, eggs, butter, baking powder, milk) if you prefer from-scratch — keep it tender and not overly dense.
- Make it extra nutty: Fold a handful of toasted pecan pieces into the whipped topping for added crunch in every bite.
- Dairy-free option: Use coconut condensed milk alternative, dairy-free butter, and a stabilized coconut whipping cream substitute.
- Faster shortcut: Use store-bought caramel sauce plus chopped pecans to fill the holes if you’re short on time.
- Chocolate twist: Drizzle melted dark chocolate over the finished cake for contrast.
Make-Ahead & Storage
The cake can be assembled up to 24 hours ahead — keep it covered and chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, add the whipped topping the day you serve. This cake does not freeze well once filled and topped because the sauce and whipped cream change texture after thawing.
Serving Suggestions
Serve slices with extra caramel sauce on the side, a scoop of vanilla ice cream, or a sprinkle of cinnamon. A hot cup of coffee or a milky chai make excellent companions to cut through the sweetness.
FAQ
Can I use evaporated milk instead of sweetened condensed milk?
Evaporated milk is not sweetened, so you’d need to add sugar and reduce it down to thicken — using sweetened condensed milk is the quickest route for reliable sweetness and texture.
How can I prevent the cake from becoming soggy?
Allow the cake to cool slightly before poking and pouring the filling so it soaks in without collapsing. Chill the cake after filling so the sauce sets. Using a slightly denser butter cake base also helps maintain structure.
Can I make this gluten-free?
Yes — substitute a gluten-free cake mix or a one-to-one gluten-free flour blend that is formulated for cakes. Check that any other packaged ingredients are certified gluten-free.
Nutrition (Approximate per serving)
- Calories: ~480–550 (varies with portion size and ingredients)
- Fat: 22–30 g
- Carbohydrates: 60–75 g
- Protein: 4–6 g
- Sodium: varies
Final Thoughts
Butter Pecan Praline Poke Cake is a crowd-pleasing dessert that blends buttery cake, gooey caramel-praline pockets, and whipped cream into a luscious treat. It’s easy to adapt, quick to assemble, and always welcomed at celebrations. Try making it for your next potluck — it’s one of those recipes that disappears fast.