Easy Butter Pecan Praline Poke Cake is that dreamy dessert you make when you want everyone at the table to stop talking and start swooning. Maybe you’re craving something sweet but do not want a complicated project. Or you have a family dinner and need a dessert that feels special without needing pastry chef skills. This cake hits all those notes. It is cozy, buttery, and filled with pockets of creamy caramel goodness that seep into every crumb. If you love pecans and praline, this one is your new go to.
Why You’ll Love This Butter Pecan Praline Poke Cake Recipe?
You know those cakes that disappear so fast, you barely catch a slice for yourself? This is that cake. It starts with an easy butter pecan cake base, then you poke holes in it and pour a warm praline sauce over the top so it melts into the cake. The result is soft, moist, and sweet in the best way. It tastes like a bakery treat, but you can make it on a weeknight.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Butter Pecan Praline Poke Cake was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Butter Pecan Praline Poke Cake is that dreamy dessert you make when you want everyone at the table to stop talking and start swooning. Maybe…
Here is why it works so well:
Effortless but impressive. It uses a cake mix shortcut, but the praline topping makes it taste totally homemade.
Moist for days. The sauce soaks in and keeps the cake soft and rich, even on day two or three.
That pecan crunch. Buttery toasted pecans give every bite a little texture that balances the sweetness.
Good warm or cold. You can serve it warm with vanilla ice cream or chilled with whipped cream. Both are fantastic.
If you are already obsessed with praline flavors, you will probably also love this cozy pecan praline sheet cake that gets rave reviews.
“I made this for our Sunday dinner and my dad asked if I bought it from a fancy bakery. The praline sauce soaked in like magic and the pecans on top were perfect.”
Ingredient Notes For Butter Pecan Praline Poke Cake
Simple pantry staples make this cake happen. A few smart swaps can help you get the best flavor and texture.
- Butter pecan cake mix: It is the base that brings buttery flavor and a hint of nuttiness. If you cannot find it, yellow cake mix works in a pinch. Add a teaspoon of butter extract to boost flavor.
- Eggs and oil: Follow the box directions. I like using neutral oil for moisture. If you want a richer taste, swap half the oil for melted butter.
- Milk: Using milk instead of water in the cake batter makes the crumb tender and more flavorful.
- Brown sugar: Dark brown sugar makes the praline sauce deeper and more caramel-like. Light brown sugar also works.
- Butter: Real, salted butter for the sauce. The salt balances the sweetness. If you use unsalted, add a small pinch of salt.
- Evaporated milk: This makes the praline sauce silky but not too heavy. Do not swap with sweetened condensed milk, which is much sweeter.
- Vanilla: A little vanilla rounds out the caramel flavor.
- Pecans: Toast them for extra flavor. You can toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
Quick note on texture: This cake is meant to be moist. If you prefer a firmer crumb, let it chill longer after adding the sauce.
How To Make Butter Pecan Praline Poke Cake
Equipment You’ll Need
Use a 9×13 baking pan, a wooden spoon or chopstick to poke the cake, and a medium saucepan for the sauce. A rubber spatula helps spread the sauce evenly.
Step By Step
- Step 1 Make the cake: Preheat the oven and prepare the butter pecan cake mix according to package directions, swapping milk for water if you like. Bake in a greased 9×13 pan until a toothpick comes out clean.
- Step 2 Poke the cake: Let it cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spaced about 1 inch apart. Go almost to the bottom, but do not break through.
- Step 3 Cook the praline sauce: In a saucepan, melt butter over medium heat. Stir in brown sugar and evaporated milk. Bring to a gentle simmer and cook 3 to 4 minutes, stirring, until it is smooth and slightly thickened. Take off the heat and stir in vanilla and a pinch of salt.
- Step 4 Pour and cover: Slowly pour the warm sauce over the cake, letting it sink into the holes. Sprinkle toasted chopped pecans over the top and lightly press them in.
- Step 5 Set and serve: Let the cake cool at room temperature for at least 30 minutes. For extra clean slices, chill it for an hour. Serve warm or cold with whipped cream or a scoop of vanilla ice cream.
Poking and Soaking Tips
Make the holes when the cake is still warm so the sauce sinks in beautifully. If the sauce sits too long and gets thick, warm it gently and stir. Do not skimp on the holes. That is what gives this cake its signature texture. If you want more praline flavor, drizzle a little extra sauce over each slice before serving.
If you are in a praline mood, try making a small batch of these easy pecan pralines on the side. They make a crunchy topping for the cake and a fun snack while you bake.
Storage Options
This cake stores like a dream, which makes it perfect for make ahead plans. Once the cake cools, cover the pan tightly. It will keep in the fridge for up to 4 days. The praline sauce keeps the crumb moist, so it tastes just as good on day three.
Freezing is also an option. Wrap slices in plastic, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge and warm in the microwave for 15 to 20 seconds to soften the sauce again. If you want a dessert that travels well, this one does great for potlucks and family nights. And if you are stocking your dessert list, you might also love my quick no bake lemon eclair cake for a cool treat that sets in the fridge.
Variations & Substitutions
Flavor Twists You Can Try
I am a big fan of keeping a recipe flexible. Here are some easy ways to change it up without breaking the magic.
Swap the nuts: Pecans are classic, but walnuts or toasted almonds work too. For a nut free version, use crushed toffee bits or graham cracker crumbs for crunch.
Add chocolate: Stir mini chocolate chips into the batter or sprinkle on top with the pecans. The sweet praline and a little chocolate make a rich combo.
Spice it up: Add a teaspoon of cinnamon to the cake batter for warm bakery vibes. A tiny pinch of nutmeg in the sauce is really nice too.
Bourbon twist: Stir a tablespoon of bourbon into the cooled sauce for adults only dessert nights. It deepens the caramel flavor.
More caramel: Drizzle store bought caramel sauce over the chilled cake for extra gloss before serving.
Love quick desserts with big flavor? You might enjoy this buttery classic French butter cake or the cozy comfort of an easy pecan pie cobbler on your next baking day.
Common Questions
Can I make this cake the day before?
Yes. In fact, it gets even better after it rests. Make it the day before, cover, and chill. Serve cold or let it sit at room temp for 20 minutes.
What if I cannot find butter pecan cake mix?
Use yellow cake mix and add a teaspoon of butter extract plus a half cup of finely chopped pecans in the batter.
Do I have to poke the cake?
For the classic poke cake texture, yes. The holes let the praline sauce soak in so the cake is soft and flavorful throughout.
How do I toast pecans quickly?
Spread them in a dry skillet over medium heat and stir for 3 to 5 minutes until fragrant. Watch closely so they do not burn.
Can I use a different pan size?
A 9×13 is best. Two 8 inch round pans also work. Reduce bake time slightly and keep an eye on doneness.
Let’s Wrap This Up With Something Sweet
If you want a dessert that feels special without complicated steps, this Easy Butter Pecan Praline Poke Cake delivers every time. It is buttery, caramelly, and just the right mix of tender and crunchy. I hope these tips help you nail it on the first try and keep it in your regular rotation. For more inspiration and another take on this flavor, check out this version of Butter Pecan Praline Poke Cake and the reader loved twist from Butter Pecan Praline Poke Cake | 12 Tomatoes. Happy baking, and save me a corner piece.
Butter Pecan Praline Poke Cake
Ingredients
Method
- Preheat the oven and prepare the butter pecan cake mix according to package directions, using milk instead of water. Bake in a greased 9×13 pan until a toothpick comes out clean.
- Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spaced about 1 inch apart.
- In a saucepan, melt butter over medium heat. Stir in brown sugar and evaporated milk. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring, until smooth and slightly thickened.
- Remove from heat and stir in vanilla and a pinch of salt.
- Slowly pour the warm praline sauce over the cake, letting it sink into the holes. Sprinkle toasted pecans over the top and lightly press them in.
- Let the cake cool at room temperature for at least 30 minutes. For cleaner slices, chill it for an hour before serving.
- Serve warm or cold with whipped cream or vanilla ice cream.
