Butter Pecan Praline Poke Cake

If you’ve been craving a dessert that’s buttery, nutty, and dripping with caramel praline goodness, this Butter Pecan Praline Poke Cake is going to be your new obsession.

Imagine this: a soft, buttery pecan cake baked to golden perfection, poked with holes while still warm, and drenched in a rich praline sauce made from brown sugar, butter, and cream. As the sauce seeps into the cake, every bite becomes irresistibly moist and decadent. To finish, we top it all off with a fluffy whipped topping and a generous sprinkle of toasted pecans.

This isn’t just any poke cake. It’s a Southern-inspired masterpiece that combines the comforting flavors of butter pecan ice cream, caramel pralines, and sponge cake all in one. The best part? It’s incredibly easy to make. We’re using a butter pecan cake mix as the base, so you get bakery-quality results without spending hours in the kitchen.

Whether you’re making this for a holiday dessert table, a family gathering, or just because you deserve something sweet, this cake is guaranteed to impress.

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What Makes This Butter Pecan Praline Poke Cake Special?

• Rich & Moist Texture – Thanks to the praline sauce, the cake stays soft, buttery, and melt-in-your-mouth moist.

• Easy Semi-Homemade Recipe – Uses a butter pecan cake mix as the base, so you get amazing flavor with minimal effort.

• Caramelized Pecan Topping – Crunchy toasted pecans add the perfect nutty contrast to the creamy filling.

• Perfect for Any Occasion – Holidays, birthdays, potlucks, or a casual weeknight treat — this cake always steals the spotlight.

• Make-Ahead Friendly – Actually tastes better the next day as the praline sauce soaks deeper into the cake.

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Ingredient Notes

Here’s what you’ll need to make this decadent Butter Pecan Praline Poke Cake:

• Butter Pecan Cake Mix – The base of the recipe. You can substitute yellow cake mix if needed and add ½ cup chopped pecans for flavor.

• Eggs & Oil – Standard cake mix ingredients that keep the cake moist.

• Chopped Pecans – Toast them lightly before adding for an extra nutty crunch.

• Brown Sugar – Forms the rich praline sauce when combined with butter and cream.

• Unsalted Butter – Gives the praline sauce its signature richness.

• Heavy Cream – Essential for a silky, caramel-like sauce. Half-and-half can work in a pinch.

• Whipped Topping – A light, creamy topping that balances the richness. Homemade whipped cream works beautifully too.

• Vanilla Extract – Enhances the caramel and nutty flavors.

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How to Make Butter Pecan Praline Poke Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: ~1 hour 50 minutes
Difficulty: Easy
Servings: 12

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Prepare the butter pecan cake mix according to package instructions.

3. Pour batter into a greased 9×13-inch baking dish and bake for 30-35 minutes or until a toothpick comes out clean.

Step 2: Poke the Cake

4. While still warm, use the handle of a wooden spoon to poke holes all over the cake. Space them about 1 inch apart.

Step 3: Make the Praline Sauce

5. In a medium saucepan, melt ½ cup unsalted butter over medium heat.

6. Add 1 cup brown sugar and ½ cup heavy cream, whisking until smooth and slightly thickened, about 3-4 minutes.

7. Stir in 1 teaspoon vanilla extract.

Step 4: Soak and Chill

8. Pour the warm praline sauce evenly over the poked cake, letting it seep into the holes.

9. Allow the cake to cool completely before adding topping.

Step 5: Add Whipped Topping & Pecans

10. Spread 2 cups whipped topping over the cooled cake.

11. Sprinkle generously with 1 cup toasted chopped pecans.

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Storage Options

• Room Temperature – Keep covered for up to 24 hours if serving the next day.

• Refrigerator – Store in an airtight container for up to 5 days.

• Freezer – Freeze without whipped topping for up to 2 months. Thaw overnight, then add topping before serving.

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Variations and Substitutions

• Butter Pecan Rum Cake – Add 1 tablespoon dark rum to the praline sauce for a boozy kick.

• Salted Caramel Twist – Replace praline sauce with salted caramel sauce for a sweet-salty vibe.

• Chocolate Lovers – Drizzle melted chocolate over the whipped topping before adding pecans.

• Make It Lighter – Use sugar-free cake mix and light whipped topping for a lower-calorie version.

• Holiday Version – Add cinnamon and nutmeg to the praline sauce for festive warmth.

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Frequently Asked Questions

1. Can I make this cake ahead of time?
Absolutely! In fact, it tastes even better after sitting overnight as the sauce soaks into the cake.

2. Can I use a different cake mix flavor?
Yes. Yellow or vanilla cake mix works well; just add ½ cup toasted pecans for a similar flavor.

3. My praline sauce is too thin. What happened?
It likely didn’t cook long enough. Simmer gently for another 2-3 minutes until slightly thickened.

4. Can I make homemade whipped cream instead of using Cool Whip?
Definitely. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form.

5. How do I toast pecans for maximum flavor?
Spread pecans on a baking sheet and bake at 350°F for 5-7 minutes, shaking halfway.

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Conclusion

This Butter Pecan Praline Poke Cake is the ultimate Southern-inspired dessert. It’s sweet, buttery, nutty, and unbelievably moist — the kind of cake people remember long after the last bite.

It’s easy enough for beginners but impressive enough for guests. Try it once, and I promise it’ll become your go-to dessert for holidays, potlucks, and family dinners.

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