Butter Pecan Praline Poke Cake

Butter Pecan Praline Poke Cake is the kind of dessert that feels like it should take far more effort than it actually does. It has a soft butter pecan cake base, a sweet praline-style soak that settles into every little hole, a cloud of whipped topping, and a crunchy finish of toasted pecans.

This is the cake that belongs at potlucks, holiday tables, backyard gatherings, birthdays, and quiet family dinners when dessert needs to feel special without turning into a full-day project. It starts with a boxed butter pecan cake mix, which means the hardest part of the cake layer is stirring the batter together.

The real magic happens after baking. While the cake is still warm, holes are poked across the top so the praline sauce can sink down into the crumb.

That sauce is made with sweetened condensed milk, caramel sauce, and chopped pecans. It is rich, creamy, sweet, and nutty, and it turns a simple cake into something that tastes deeply moist and indulgent.

Once the cake cools completely, it gets covered with thawed whipped topping. That fluffy layer softens the richness of the caramel and gives the cake a cool, creamy finish.

Toasted pecans on top add crunch, and an extra caramel drizzle makes it look like the kind of dessert people assume came from a bakery. The whole cake stays easy, but the finished pan looks generous, layered, and party-ready.

Butter Pecan Praline Poke Cake is sweet, buttery, nutty, creamy, and wonderfully crowd-friendly. It is a low-stress dessert with big comfort-food energy, and every chilled slice tastes like caramel pecan cake soaked in pure celebration.

Why You’ll Love This Butter Pecan Praline Poke Cake

This cake starts with boxed cake mix. The butter pecan base gives you flavor without complicated prep.

The praline sauce soaks into every bite. Sweetened condensed milk, caramel sauce, and pecans make the cake extra moist.

It is perfect for gatherings. A 9×13-inch pan feeds a crowd without needing fancy serving.

It looks impressive with very little effort. Whipped topping, toasted pecans, and caramel drizzle make it party-ready.

It can be made ahead. The cake becomes even better after chill time.

It is flexible. Try cinnamon, toffee bits, chocolate chips, butterscotch, walnuts, almonds, or a salted finish.

Recipe Details

This recipe bakes at 350°F (175°C). Use a greased 9×13-inch baking pan.

The cake layer uses 1 box Butter Pecan cake mix, 1 cup milk, ½ cup melted butter, and 3 large eggs. Whole milk gives the richest flavor, but any kind of milk can work in a pinch.

The melted butter should cool slightly before mixing with the eggs. Hot butter can affect the eggs.

The cake bakes for 25 to 30 minutes. It is done when the edges are golden and a toothpick inserted in the center comes out clean.

The praline sauce uses 1 can or 14 oz sweetened condensed milk, ½ cup caramel sauce, and ½ cup chopped pecans. Do not use evaporated milk instead of sweetened condensed milk.

The holes are made while the cake is warm. Use the round end of a wooden spoon, about ¼-inch thick.

The holes should be spaced about 1 inch apart. Poke about halfway down into the cake, not all the way to the bottom.

The topping is 1 tub or 8 oz whipped topping, thawed, plus ½ cup chopped toasted pecans and optional extra caramel drizzle. Chill for at least 1 hour before serving.

Ingredients

For the Cake

• 1 box Butter Pecan cake mix
• 1 cup milk
• ½ cup butter, melted
• 3 large eggs

For the Praline Sauce

• 1 can sweetened condensed milk, 14 oz
• ½ cup caramel sauce
• ½ cup chopped pecans

For the Topping

• 1 tub whipped topping, 8 oz, thawed
• ½ cup chopped pecans, toasted
• Extra caramel drizzle, optional

Optional Swaps, Add-Ins, and Serving Ideas

• Whole milk
• Unsalted butter
• Salted butter
• Toasted pecans
• Butterscotch sauce
• Coconut whipped topping
• Walnuts
• Almonds
• 1 teaspoon cinnamon
• Toffee bits
• 1 cup mini chocolate chips
• Melted chocolate
• Reduced-sugar caramel sauce
• Heavy cream
• Flaky salt
• Sour cream
• Greek yogurt

Ingredient Notes

Butter Pecan cake mix gives the dessert its base flavor. Betty Crocker or Duncan Hines both work well here.

Milk adds moisture to the cake batter. Whole milk gives the richest flavor, but other milk can work.

Melted butter makes the cake taste richer than a basic mix. Unsalted butter is a good choice, while salted butter adds contrast to the sweetness.

Large eggs help the cake bake with structure. Room-temperature eggs blend smoothly, but cold eggs can still work.

Sweetened condensed milk is important for the praline sauce. It is thick, sweet, and creamy, and evaporated milk should not be used as a replacement.

Caramel sauce adds the gooey caramel flavor. Store-bought sauce works, and homemade can be used if available.

Chopped pecans give the praline sauce nutty texture. Toasting them first makes them crunchier and more fragrant.

Whipped topping creates the cool, fluffy top layer. It should be thawed before spreading.

Toasted pecans on top give the cake contrast. The soft cake and creamy topping need that crunch.

Extra caramel drizzle is optional. It gives the cake a finished, bakery-style look.

Optional Swaps, Variations, and Flavor Ideas

Classic Butter Pecan Praline Poke Cake

Use butter pecan cake mix, milk, melted butter, eggs, sweetened condensed milk, caramel sauce, chopped pecans, whipped topping, toasted pecans, and optional caramel drizzle. This gives the full sweet, creamy, nutty poke cake.

Chill before serving. The flavors settle beautifully as the cake rests.

Butterscotch Praline Poke Cake

Swap the caramel sauce for butterscotch sauce. This gives the cake a deeper, slightly different sweetness.

The flavor stays rich and buttery. Pour the sauce slowly so it soaks into the cake.

Cinnamon Butter Pecan Poke Cake

Add 1 teaspoon cinnamon to the cake batter. This gives the dessert a warmer, cozier flavor.

Cinnamon pairs well with pecans and caramel. Bake as directed.

Toffee Praline Poke Cake

Sprinkle a handful of toffee bits into the praline sauce. The bits add buttery crunch.

This version feels extra indulgent. Stir the sauce well before pouring.

Chocolate Chip Butter Pecan Cake

Fold 1 cup mini chocolate chips into the cake batter before baking. This adds little chocolate pockets.

The chocolate works beautifully with caramel and pecans. Do not overmix the batter.

Chocolate-Caramel Topped Cake

Drizzle melted chocolate over the whipped topping instead of extra caramel. This creates a chocolate-caramel finish.

Let the chocolate cool slightly before drizzling. Serve chilled.

Walnut Poke Cake

Use walnuts instead of pecans. The flavor will be different, but still nutty.

Toast the walnuts if possible. This improves crunch.

Almond Poke Cake

Use almonds instead of pecans. The buttery praline feeling will not be exactly the same, but the cake will still be delicious.

Chop the almonds well. Smaller pieces are easier to slice.

Dairy-Free Inspired Version

Use plant-based butter, almond milk, dairy-free caramel, and coconut whipped topping. The flavor will change slightly.

This version can still be rich and sweet. Choose toppings that fit your needs.

Salted Praline Poke Cake

Add a pinch of flaky salt on top before serving. This helps balance the sweetness.

Use a light hand. The salt should enhance, not overpower.

Tangy Whipped Topping Version

Fold a spoonful of sour cream or Greek yogurt into the whipped topping if it tastes too sweet. This adds a gentle tang.

Spread the topping after the cake is completely cool. Chill before serving.

Why This Recipe Works

This recipe works because the cake base is soft enough to absorb the praline sauce without falling apart. The boxed butter pecan mix gives dependable flavor and texture.

Milk, melted butter, and eggs enrich the cake. The butter especially makes the cake taste more homemade.

Poking holes while the cake is warm helps the sauce travel deeper. Warm cake absorbs better than cold cake.

The hole size matters. A wooden spoon handle makes holes large enough for sauce, but not so large that the cake breaks.

The praline sauce combines sweetened condensed milk, caramel, and pecans. It becomes the rich, gooey layer that makes the cake feel decadent.

Cooling completely before topping keeps the whipped topping from melting. This step protects the final texture.

Chilling the cake before serving lets the sauce settle. The cake becomes more flavorful and easier to slice.

The toasted pecans on top add crunch. They keep the soft cake from feeling one-note.

Directions

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Let the oven heat fully before the cake goes in.

A properly heated oven helps the cake bake evenly. This keeps the texture soft but set.

Step 2: Prepare the Pan

Grease a 9×13-inch baking pan. Use butter or nonstick spray.

Make sure the corners are coated. This helps prevent sticking when you slice and serve.

Step 3: Cool the Melted Butter Slightly

Melt ½ cup butter. Let it cool briefly before adding it to the batter.

The butter should still be liquid but not hot enough to affect the eggs. This small pause helps the batter mix smoothly.

Step 4: Mix the Cake Batter

In a large bowl, combine 1 box Butter Pecan cake mix, 1 cup milk, ½ cup melted butter, and 3 large eggs. Stir until smooth.

Make sure no dry spots remain. Do not overmix once the batter is combined.

Step 5: Pour Into the Pan

Pour the batter into the greased 9×13-inch pan. Spread it evenly.

Give the pan a gentle shake to level the batter. This helps the cake bake in an even layer.

Step 6: Bake the Cake

Bake for 25 to 30 minutes. The edges should look golden.

Insert a toothpick into the center. It should come out clean when the cake is done.

Step 7: Avoid Overbaking

Pull the cake as soon as the toothpick comes out clean. Do not leave it in too long.

Residual heat continues to cook the cake slightly. Overbaking can make a poke cake dry.

Step 8: Poke the Warm Cake

While the cake is still warm, use the round end of a wooden spoon to poke holes across the top. Space the holes about 1 inch apart.

Use a handle about ¼-inch thick. Poke about halfway into the cake, not all the way through.

Step 9: Mix the Praline Sauce

In a bowl, stir together 1 can or 14 oz sweetened condensed milk, ½ cup caramel sauce, and ½ cup chopped pecans. Mix until evenly combined.

The sauce should look thick, sweet, and pourable. Do not use evaporated milk.

Step 10: Pour the Sauce Slowly

Pour the praline sauce slowly over the warm cake. Move across the whole surface as you pour.

The goal is for the sauce to soak into the holes, not pool heavily on top. Spread gently if needed.

Step 11: Encourage Even Soaking

Use a spatula to guide the sauce into the holes. Work gently so you do not tear the cake.

Let the cake absorb the sauce. This step creates the signature poke cake texture.

Step 12: Cool Completely

Let the cake cool completely to room temperature. Be patient with this step.

If the cake is warm, the whipped topping can melt. The topping needs a cool surface.

Step 13: Add the Whipped Topping

Spread 1 tub or 8 oz thawed whipped topping evenly over the cooled cake. Cover the top from edge to edge.

Use a gentle hand. The cake is moist from the sauce underneath.

Step 14: Toast the Pecans for the Topping

Toast ½ cup chopped pecans if they are not already toasted. A dry skillet over medium heat for about 5 minutes works well.

Let them cool slightly before adding to the cake. Toasting gives them a smoky crunch.

Step 15: Finish the Cake

Sprinkle the toasted pecans over the whipped topping. Add extra caramel drizzle if desired.

This final layer gives the cake crunch and a pretty finish. Keep the drizzle light enough to slice cleanly.

Step 16: Chill Before Serving

Refrigerate the cake for at least 1 hour before serving. This helps the whipped topping set and the flavors mingle.

The cake slices better when chilled. The praline sauce also settles deeper into the crumb.

Step 17: Slice and Serve

Slice the cake straight from the pan. No fancy plating is needed.

The gooey praline layer, fluffy topping, and toasted pecans make each square look rich and inviting. Serve chilled.

Step 18: Store Leftovers

Cover the pan tightly with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 3 days.

The whipped topping may weep a little by day two. The cake will still taste delicious.

Serving Ideas

Serve Butter Pecan Praline Poke Cake chilled. The texture is best after at least 1 hour in the refrigerator.

Slice it straight from the pan for potlucks and parties. This dessert is made for easy serving.

Add an extra caramel drizzle just before serving if desired. It makes each slice look more finished.

Sprinkle with flaky salt for a sweet-salty balance. This is especially helpful if you find the cake very sweet.

Serve it after holiday dinners. Butter pecan, caramel, and whipped topping feel rich and festive.

Bring it to backyard barbecues. It is easy to transport in the pan.

Serve smaller squares because the cake is sweet and rich. Guests can always come back for another slice.

Keep it cold until serving. The whipped topping holds better when chilled.

Storage

Store the cake covered in the refrigerator. Use plastic wrap over the pan or an airtight container for slices.

It keeps well for up to 3 days. The flavor stays rich and sweet.

The whipped topping may weep slightly by day two. This does not ruin the taste.

Keep the cake chilled because of the whipped topping. Do not leave it sitting out for long stretches.

Slice only what you need if serving over time. This helps keep the rest of the cake neat.

If adding extra caramel drizzle, you can add it right before serving. This keeps the top looking fresh.

The cake becomes softer as it sits. That is normal for a poke cake.

Freezing

Freezing the fully topped cake is not recommended. The whipped topping can turn weepy, and the texture may suffer.

If you must freeze it, freeze just the cake without the whipped topping. Wrap it well.

The untopped cake can be frozen for up to 1 month. Add fresh topping after thawing.

Thaw before adding whipped topping and pecans. The topping should go on after the cake is ready to serve.

The texture will not be quite the same as fresh. Chilled, freshly topped cake is best.

Do not freeze with extra caramel drizzle on top. Add any final drizzle after thawing.

For best results, make it ahead in the refrigerator rather than freezing. The cake benefits from chill time.

Make-Ahead

This cake is excellent for making ahead. You can assemble the cake through the praline soak a day before serving.

Let the sauce soak into the cake overnight in the refrigerator. This creates an extra moist texture.

Wait to add the whipped topping and toasted pecans until closer to serving. This keeps the topping fresh.

If adding caramel drizzle, add it after the whipped topping and pecans. It looks best fresh.

Make-ahead chilling helps the flavors mingle. The cake becomes richer as it rests.

This is a great dessert for holidays or parties because the hard part can be done early. You only need to finish the top before serving.

Keep the cake covered while it chills. This protects the texture and flavor.

Helpful Notes for Best Results

Do not overbake the cake. Pull it when the toothpick comes out clean.

Poke the cake while it is warm. Warm cake absorbs the praline sauce better.

Use the round end of a wooden spoon for the holes. About ¼-inch thick is a good size.

Do not poke all the way to the bottom. Stop about halfway so the base stays sturdy.

Pour the praline sauce slowly. It should soak in, not flood the cake.

Cool the cake completely before adding whipped topping. Warm cake will melt the topping.

Toast the pecans for the topping. About 5 minutes in a dry skillet over medium heat gives better crunch.

If the cake tastes too sweet, use flaky salt on top or fold a spoonful of sour cream or Greek yogurt into the whipped topping.

Variations

Classic Butter Pecan Praline Poke Cake

Use butter pecan cake mix, milk, melted butter, eggs, sweetened condensed milk, caramel sauce, chopped pecans, whipped topping, toasted pecans, and optional caramel drizzle. This gives the classic rich poke cake.

Chill before serving. The sauce needs time to settle.

Cinnamon Butter Pecan Poke Cake

Add 1 teaspoon cinnamon to the cake batter. This makes the cake warmer and cozier.

The cinnamon pairs beautifully with caramel and pecans. Bake as directed.

Butterscotch Poke Cake

Use butterscotch sauce instead of caramel sauce. The flavor becomes deeper and more buttery.

Pour slowly over the warm cake. Let it soak well.

Toffee Pecan Poke Cake

Add a handful of toffee bits to the praline sauce. They add little bursts of buttery crunch.

This version is extra sweet and rich. Serve chilled.

Chocolate Chip Butter Pecan Poke Cake

Fold 1 cup mini chocolate chips into the batter. This gives the cake small pockets of chocolate.

The chocolate pairs well with caramel. Do not overmix.

Chocolate Drizzle Poke Cake

Drizzle melted chocolate over the whipped topping instead of extra caramel. This creates a chocolate-caramel finish.

Let the cake chill before slicing. The topping should be set.

Walnut Praline Poke Cake

Use walnuts instead of pecans. The flavor changes but stays nutty and rich.

Toast the walnuts if possible. This improves texture.

Almond Praline Poke Cake

Use chopped almonds instead of pecans. The cake will be slightly different from the classic butter pecan flavor.

Keep the almond pieces small. This makes slicing easier.

Dairy-Free Inspired Poke Cake

Use plant-based butter, almond milk, dairy-free caramel, and coconut whipped topping. The flavor will change slightly.

This variation can still taste rich. Keep the same poke and soak method.

Reduced-Sugar Caramel Version

Use reduced-sugar caramel sauce if desired. This can soften the sweetness.

You can also swap half the sweetened condensed milk with heavy cream for a lighter praline soak. The texture and flavor will change.

Tangy Whipped Topping Version

Fold a spoonful of sour cream or Greek yogurt into the whipped topping. This gives the topping a little tang.

It helps cut through the caramel sweetness. Spread on fully cooled cake.

Salted Praline Cake

Finish the top with a pinch of flaky salt. This balances the caramel and condensed milk.

Use only a little. The salt should brighten the sweetness.

Troubleshooting

The Cake Turned Out Dry

It may have been overbaked. Pull the cake as soon as the toothpick comes out clean.

The praline sauce adds moisture, but the cake base should still start soft. Watch the 25-to-30-minute bake window.

The Cake Turned Soggy

Too much sauce may have pooled instead of soaking in. Pour slowly and guide it into the holes.

The cake also needs to cool completely before topping. Warm topping can add extra moisture.

The Sauce Stayed on Top

The holes may not have been large enough or evenly spaced. Use the round end of a wooden spoon.

Poke while the cake is warm. Warm cake absorbs better.

The Cake Fell Apart

The holes may have gone too deep or been too close together. Poke only halfway down.

Leave about 1 inch between holes. This keeps the cake sturdy.

The Whipped Topping Melted

The cake was probably still warm. Always cool completely before topping.

If needed, refrigerate the cake before adding whipped topping. A cool cake gives the best result.

The Pecans Taste Flat

Toast them before topping. A dry skillet over medium heat for about 5 minutes brings out flavor.

Let them cool before sprinkling over whipped topping. Warm nuts can soften the topping.

The Cake Is Too Sweet

Add a pinch of flaky salt on top. You can also fold sour cream or Greek yogurt into the whipped topping.

Reduced-sugar caramel sauce can help next time. Another option is swapping half the sweetened condensed milk with heavy cream.

The Cake Did Not Slice Neatly

It may not have chilled long enough. Refrigerate at least 1 hour before serving.

Use a clean knife between slices. Chilled cake slices more cleanly.

The Cake Lost Texture After Freezing

Fully topped poke cake does not freeze well. The whipped topping can weep.

Freeze only the untopped cake if needed. Add fresh topping after thawing.

The Praline Sauce Was Too Thick to Spread

Stir it well before pouring. Pour slowly over the warm cake.

Use a spatula to guide it gently into the holes. Do not tear the cake surface.

Frequently Asked Questions

Can I use homemade cake mix instead of boxed?

Yes, use your favorite butter pecan cake recipe scaled for a 9×13-inch pan. The bake time may need adjustment.

Start checking at 20 minutes. The cake is done when a toothpick comes out clean.

Why did my cake turn out soggy?

The sauce may have been poured too quickly or pooled instead of soaking in. Pour slowly and help it settle into the holes.

The cake also needs to cool completely before the whipped topping is added. Warm cake can affect the topping texture.

Can I freeze this cake?

Freezing the fully topped cake is not recommended because the whipped topping can become weepy and the texture suffers. The cake is best chilled, not frozen.

If needed, freeze just the cake without topping for up to 1 month. Add fresh topping after thawing.

Can I make this dairy-free?

Yes, use plant-based butter, almond milk, dairy-free caramel, and coconut whipped topping. The flavor will change slightly.

The poke and soak method stays the same. Chill before serving.

Why poke holes while the cake is warm?

Warm cake absorbs the sauce better. The praline mixture seeps deeper without making the cake mushy.

Think of it like syrup soaking into something warm. Warmth helps absorption.

Can I make it ahead?

Yes, assemble the cake without the whipped topping a day ahead. Let it soak overnight in the refrigerator.

Add whipped topping and toasted pecans right before serving. This keeps the top fresh.

What can I use instead of pecans?

Walnuts or almonds can be used. The flavor will not be exactly the same, but they still add crunch.

Toast whichever nuts you use. Toasting improves flavor and texture.

How long does it last in the fridge?

It keeps in the refrigerator for up to 3 days. Cover the pan tightly or store slices in an airtight container.

The whipped topping may weep slightly by day two. The cake will still taste good.

Why This Recipe Works So Well

Butter Pecan Praline Poke Cake works because every layer has a purpose. The butter pecan cake provides a soft, nutty base.

The praline sauce adds sweetness, moisture, caramel flavor, and pecan crunch. It sinks into the warm cake and changes the texture.

The holes create pathways for the sauce. This is what makes a poke cake so moist.

The whipped topping lightens the dessert. It gives the rich cake a cool, creamy finish.

Toasted pecans on top bring back crunch. They balance the soft cake and fluffy topping.

Chilling helps everything come together. The cake slices better and tastes more settled.

The recipe also works because it is easy to scale for gatherings. A 9×13-inch pan makes enough to share.

Most of all, this cake works because it tastes far more impressive than the effort required. It is buttery, caramel-soaked, nutty, creamy, and perfect for dessert tables.

Final Thoughts

Butter Pecan Praline Poke Cake is made with Butter Pecan cake mix, milk, melted butter, eggs, sweetened condensed milk, caramel sauce, chopped pecans, whipped topping, toasted pecans, and optional caramel drizzle. The warm cake is poked, soaked with praline sauce, cooled, topped, chilled, and sliced into a rich crowd-friendly dessert.

Serve it chilled after at least 1 hour in the refrigerator, store leftovers covered for up to 3 days, or make the cake a day ahead without the whipped topping so the praline sauce can soak overnight. With its 350°F bake, 25-to-30-minute oven time, 9×13-inch pan, 1-inch poke spacing, halfway-depth holes, toasted pecans, optional cinnamon, butterscotch, toffee bits, mini chocolate chips, melted chocolate, walnuts, almonds, dairy-free swaps, reduced-sugar caramel, heavy cream, flaky salt, sour cream, and Greek yogurt topping twist, this poke cake is rich, flexible, easy, and full of buttery praline comfort.

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Butter Pecan Praline Poke Cake

Moist, sweet, nutty, and filled with rich praline flavor, this Butter Pecan Praline Poke Cake starts with butter pecan cake mix and gets soaked with a sweetened condensed milk, caramel, and pecan sauce. A fluffy whipped topping layer, toasted pecans, and optional caramel drizzle make each slice creamy, buttery, and perfect for an easy dessert.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Course: Dessert
• Cuisine: American
• Servings: 12 slices

Equipment

• Mixing bowl
• 9×13-inch baking pan

Ingredients

For the Topping

• extra caramel drizzle optional
• ½ cup chopped pecans, toasted
• 1 tub whipped topping (Cool Whip), thawed

For the Praline Sauce

• ½ cup chopped pecans
• ½ cup caramel sauce
• 1 can (14 oz) sweetened condensed milk

For the Cake

• 3 eggs
• ½ cup butter, melted
• 1 cup milk
• 1 box Butter Pecan cake mix

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.

Make sure the pan is ready before mixing the cake batter. This helps the batter go straight into the pan once it is smooth and fully combined.

Step 2: Mix the Butter Pecan Cake Batter

In a large bowl, mix the Butter Pecan cake mix, milk, melted butter, and eggs until well combined. The batter should look smooth and evenly blended.

Pour the batter into the prepared 9×13-inch baking pan. Spread it evenly so the cake bakes consistently from edge to center.

Step 3: Bake the Cake

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven once it is baked through.

Let the cake cool slightly before poking the holes. It should still be warm when the praline sauce is added.

Step 4: Poke the Cake

Use the handle of a wooden spoon to poke holes all over the cake. Space the holes across the surface so the sauce can soak into the cake evenly.

Do this gently so the cake stays intact. The holes help the sweet praline sauce reach down into each slice.

Step 5: Make the Praline Sauce

In a bowl, mix the sweetened condensed milk, caramel sauce, and chopped pecans. Stir until the sauce is evenly combined.

The sweetened condensed milk and caramel create a rich, creamy sauce, while the chopped pecans add praline-style texture and flavor.

Step 6: Fill the Cake

Pour the praline sauce mixture over the warm cake. Spread it evenly so it fills the holes and covers the top.

Let the sauce settle into the cake before adding the topping. This step gives the cake its moist poke-cake texture.

Step 7: Cool and Top the Cake

Let the cake cool completely. Once cooled, spread the thawed whipped topping over the top.

Sprinkle with toasted chopped pecans. Drizzle with extra caramel if desired for a sweeter finished look.

Step 8: Slice and Serve

Slice the cake into 12 servings. Serve chilled or after the cake has fully cooled and the topping is set.

Each slice should have moist butter pecan cake, praline sauce, whipped topping, toasted pecans, and optional caramel drizzle.

Notes

• Store the cake in the refrigerator for up to 3 days.

Serving Suggestions

Serve Butter Pecan Praline Poke Cake after it has cooled completely and the whipped topping has been spread over the top. The butter pecan cake, sweetened condensed milk, caramel sauce, chopped pecans, whipped topping, and toasted pecans create a rich dessert with creamy, nutty flavor.

This recipe makes 12 slices, making it easy to serve for holidays, potlucks, family dinners, or casual dessert tables. Add the optional extra caramel drizzle if you want a sweeter, more decorative finish.

For the best texture, let the praline sauce soak into the warm cake before adding the topping. Make sure the cake is completely cool before spreading the whipped topping so it stays smooth and fluffy.

Storage

How to Store

Store the cake in the refrigerator for up to 3 days. Keep it covered so the whipped topping and cake stay fresh.

Cake Tip

Use 1 box Butter Pecan cake mix with milk, melted butter, and eggs. Mix until well combined before pouring into the greased pan.

Poke Cake Tip

Use the handle of a wooden spoon to poke holes all over the warm cake. This helps the praline sauce soak into the cake evenly.

Sauce Tip

Mix sweetened condensed milk, caramel sauce, and chopped pecans before pouring over the warm cake. Spread it evenly to fill the holes.

Topping Tip

Let the cake cool completely before adding the whipped topping. This keeps the topping from melting into the cake.

Pecan Tip

Use ½ cup chopped pecans in the praline sauce and ½ cup toasted chopped pecans on top. The toasted pecans give the finished cake extra nutty flavor.

Baking Tip

Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.