Butter Pecan Praline Poke Cake: A Southern Comfort Classic.

The Butter Pecan Praline Poke Cake is a celebration of rich, nutty, and caramelized flavors.¹ This dessert takes the traditional concept of a “poke cake”—where holes are made in a baked sponge to allow a sweet liquid to saturate the crumb—and infuses it with the buttery warmth of a New Orleans-style praline.

By using a butter pecan cake base and a homemade praline sauce made with condensed milk and toasted pecans, you create a dessert that is incredibly moist, dense, and aromatic.² It is a reliable recipe for those who appreciate the deep, toasted notes of brown sugar and pecans paired with a velvety finish.

Ingredients

The Cake Base

1 Box (approx. 430g) Butter Pecan Cake Mix: Plus the ingredients called for on the box (typically eggs, oil, and water).
50g Finely Chopped Pecans: Added to the batter for extra texture.

The Praline Filling

1 Can (395g) Sweetened Condensed Milk.
50g Unsalted Butter.
50g Light Brown Sugar.
1 Teaspoon Vanilla Extract.
Pinch of Sea Salt.

The Whipped Topping & Crunch

225g Whipped Topping: (Such as Cool Whip) or stabilized whipped cream.
100g Toasted Pecan Halves: Coarsely chopped.
Optional: A drizzle of caramel sauce for garnish.

Instructions

1. Bake the Foundation

Preheat your oven to 175°C. Grease a 23cm x 33cm (9×13 inch) baking pan. Prepare the butter pecan cake mix according to the package instructions, stirring the 50g of finely chopped pecans into the batter before pouring it into the pan. Bake for the time indicated on the box (usually 28 to 32 minutes).

2. Poke the Holes

Once the cake is removed from the oven, let it cool for only 5 to 10 minutes. Using the handle of a wooden spoon or a large straw, poke holes across the entire surface of the warm cake, spaced about 2cm apart. Ensure you poke about three-quarters of the way down.

3. Prepare the Praline Sauce

In a small saucepan over medium heat, combine the sweetened condensed milk, butter, and brown sugar. Stir constantly until the butter is melted and the sugar has dissolved. Bring to a very gentle simmer for 1 to 2 minutes until slightly thickened. Remove from heat and stir in the vanilla and salt.

4. The Pour

While the sauce is still warm, pour it slowly over the cake, guiding it into the holes. Use a spatula to spread any excess sauce evenly across the top. Let the cake cool completely at room temperature.

5. Final Assembly

Once the cake is cold, spread the whipped topping in an even layer over the surface. Generously sprinkle the toasted chopped pecans over the top. For an extra touch of decadence, drizzle with caramel sauce.

Flavor & Texture Notes

The primary sensation of this cake is caramelized nuttiness. The butter pecan sponge provides a soft, fragrant base, while the praline filling creates a fudge-like interior that keeps the cake moist for days.

The toasted pecans on top provide a necessary savory crunch that breaks up the sweetness of the condensed milk and whipped cream. It is a rich, heavy dessert that feels deeply nostalgic and comforting.

Tips & Variations

Toast Your Pecans: Always toast the pecans for the topping in a dry skillet for 3–5 minutes before adding them. This releases the oils and significantly improves the flavor.
Homemade Whipped Cream: If you prefer it less sweet, use heavy cream whipped with just a touch of powdered sugar to balance the rich praline filling.
Spice it Up: Add 1/2 teaspoon of ground cinnamon to the praline sauce for a “warm spice” profile.

Storage & Maintenance

Refrigeration: This cake must be stored in the refrigerator due to the dairy content. It will stay fresh and moist for up to 4 days.
Make-Ahead: Like most poke cakes, this is better the second day. Making it 24 hours in advance allows the praline sauce to fully migrate into the crumb.
Freezing: You can freeze the cake after the “poke and pour” stage. Add the whipped topping and pecans fresh after thawing for the best texture.

FAQ

Can I use a yellow cake mix instead?

Yes. If you cannot find butter pecan cake mix, use a yellow or French vanilla mix and add 1/2 teaspoon of butter extract and extra chopped pecans to the batter.

The sauce is sitting on top and not going into the holes. What do I do?

If the sauce is too thick, whisk in a tablespoon of milk. Ensure you poke the holes while the cake is still warm, as the crumb is more receptive to absorbing liquid at that temperature.

Is this cake very sweet?

Yes, it is a Southern-style dessert. To temper the sweetness, ensure you use salted pecans or add a generous pinch of sea salt to the praline sauce.

Conclusion

The Butter Pecan Praline Poke Cake is a masterclass in flavor infusion. By combining a nutty cake base with a rich, buttery caramel filling, you create a dessert that is consistently moist and flavorful. It is a reliable recipe for any gathering where a crowd-pleasing, decadent treat is required.