If you love indulgent Southern desserts with layers of flavor and texture, then this Butter Pecan Praline Poke Cake is your new go-to treat. With its rich butter pecan base, gooey caramel and sweetened condensed milk filling, and a luscious praline pecan topping, this cake is unapologetically decadent. It’s perfect for holidays, potlucks, family gatherings, or anytime you need a dessert that impresses without being complicated.

Butter Pecan Praline Poke Cake

Why You’ll Love This Recipe

This cake is the definition of comfort food dessert. It’s:

Incredibly moist thanks to the sweetened condensed milk and caramel soak.
Loaded with rich, nutty flavor from toasted pecans and brown sugar butter sauce.
Topped with light, fluffy whipped cream to balance the sweetness.
Simple to make using a boxed cake mix, with gourmet-level results.
Whether you’re a praline lover or just looking for a crowd-pleasing dessert, this one’s guaranteed to be a hit.

Ingredients

(Tip: you can find full ingredient list and measurements in the recipe card below)

For the Cake

Butter pecan cake mix (plus box ingredients)
Sweetened condensed milk
Caramel sauce
Chopped pecans, toasted

For the Whipped Cream Topping

Heavy whipping cream
Powdered sugar
Vanilla extract

For the Praline Sauce

Butter
Brown sugar
Heavy cream
Chopped pecans

Instructions

Bake the Cake
Preheat the oven to 350°F (175°C). Prepare a 9×13-inch cake pan with non-stick spray.
Bake the butter pecan cake according to package directions. Let it cool slightly once baked.
Poke and Soak
While the cake is still warm, poke holes across the surface using a fork or wooden spoon handle.
Pour the sweetened condensed milk over the cake, allowing it to soak into the holes. Let the cake cool completely.
Make the Praline Sauce
In a small saucepan over medium heat, melt the butter.
Add brown sugar and heavy cream, stirring until sugar dissolves. Let simmer for 3–5 minutes.
Stir in chopped pecans, then remove from heat.
Assemble
Pour half the praline sauce over the cake, spreading it evenly. Allow it to fill the holes for added flavor.
Whip the Topping
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Top and Chill
Spread the whipped cream over the cooled cake.
Drizzle the remaining praline sauce on top and sprinkle with additional toasted pecans if desired.
Refrigerate for at least 2 hours before serving.

Variations

Shortcut Topping: Use store-bought whipped topping if you’re short on time.
Make It Boozy: Add a splash of bourbon to the praline sauce for a boozy twist.
Extra Texture: Add a layer of crushed toffee bits or chopped chocolate under the whipped topping.
Alternate Cake Base: Try spice cake mix or yellow cake if butter pecan isn’t available.

Storage and Reheating

Refrigeration: Store the cake covered in the refrigerator for up to 4 days.
Freezing: You can freeze the unfrosted, soaked cake for up to 2 months. Thaw and then add whipped cream and topping fresh.
Serving Tip: Serve chilled or at room temperature. Do not microwave once topped with whipped cream.

FAQ

What is a poke cake?

A poke cake is a cake that’s baked, then “poked” with holes and filled with a sweet liquid (like caramel or condensed milk) to make it ultra-moist and flavorful.

Can I make this ahead of time?

Yes, this cake actually gets better as it chills. You can make it up to 24 hours in advance.

What can I use instead of butter pecan cake mix?

Use yellow or spice cake mix and add 1/2 tsp butter extract and 1/2 cup chopped pecans to the batter for a similar flavor.

Do I have to toast the pecans?

Toasting brings out the nutty flavor, so it’s highly recommended, but not required.

Can I use store-bought whipped topping?

Yes, use an 8 oz tub of whipped topping in place of homemade whipped cream for convenience.

How do I toast pecans?

Spread chopped pecans on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until fragrant.

What’s the best caramel sauce to use?

Any thick store-bought or homemade caramel sauce will work. Choose one labeled “salted caramel” for extra depth of flavor.

Can I use evaporated milk instead of sweetened condensed milk?

No, condensed milk is thicker and sweeter and is essential for this recipe’s texture and flavor.

Can I use regular sugar in the praline sauce?

Brown sugar gives the sauce its caramelized, rich flavor. White sugar won’t produce the same result.

Do I need to refrigerate leftovers?

Yes, because of the whipped cream topping and condensed milk filling, this cake must be stored in the fridge.

Conclusion

The Butter Pecan Praline Poke Cake is pure dessert indulgence. It’s rich, nutty, gooey, and creamy all in one bite, making it a show-stopping centerpiece for any occasion. With layers of buttery flavor, velvety whipped topping, and crunchy pecans, every forkful delivers something special. Serve it cold and let the flavors melt together for an unforgettable dessert experience.