Butter Pecan Praline Poke Cake is a sweet treat that combines buttery cake, crunchy pecans, and creamy praline goodness all in one. It’s a moist, soft cake with little pockets of rich, caramel-like praline sauce that soak right into every bite. Plus, those toasted pecans add a wonderful nutty crunch that makes this cake feel extra special.
I love how this cake feels like a little celebration every time I make it. The best part is poking holes in the cake and pouring the buttery praline mixture over it, so the cake absorbs all that tasty flavor. It’s such an easy way to turn a simple cake into something so comforting and full of flavor. I always think it’s the perfect dessert to share with family or friends because it’s a crowd-pleaser.
When I serve this cake, I like to add a dollop of whipped cream on top or even a scoop of vanilla ice cream. The cool creaminess plays so nicely against the warm caramel and crunchy pecans. It’s one of those desserts that feels cozy and fancy all at once. If you love buttery, nutty flavors and a touch of sweetness, this Butter Pecan Praline Poke Cake is definitely a must-try!
Key Ingredients & Substitutions
Yellow cake mix: This is the base for a moist and buttery cake. You can bake it from scratch if you prefer, but the mix saves time. For gluten-free, look for a dedicated gluten-free yellow cake mix.
Pecans: Toasting pecans brings out their nutty flavor and crunch. If you’re allergic or don’t have pecans, walnuts or almonds work well too.
Praline sauce: Butter, brown sugar, and cream create that rich caramel flavor. Light or dark brown sugar can be used, but dark gives a deeper taste.
Glaze: Powdered sugar mixed with milk and vanilla adds a sweet, smooth drizzle. You can swap milk for any plant-based milk for a dairy-free option.
How Do I Get the Sauce to Soak Into the Cake Perfectly?
Timing and poking holes right after baking are key. Follow these steps:
- Use the handle of a wooden spoon or a skewer to poke holes about 1-2 inches apart all over the warm cake.
- Pour the praline sauce slowly over the cake, letting it seep into each hole.
- Don’t wait too long after baking—warm cake soaks sauce much better than cool cake.
- Let the cake cool fully so the sauce sets and the topping stays crunchy.
This technique ensures every bite is moist and flavorful with pockets of buttery praline goodness!
Equipment You’ll Need
- 9×13 inch baking pan – I like a standard pan because it bakes evenly and fits the ingredients perfectly.
- Mixing bowls – for mixing the pecan topping and glaze without making a mess.
- Saucepan – to make the praline sauce; I find it easy to control the heat and stir smoothly.
- Wooden spoon or skewer – essential for poking holes in the cake so the sauce soaks in well.
- Measuring cups and spoons – to get the perfect balance of ingredients for the sauce, topping, and glaze.
- Toaster or skillet – to toast the pecans; it enhances their flavor and crunch.
Flavor Variations & Add-Ins
- Use chopped walnuts or almonds instead of pecans if you prefer a different nut flavor or want a change in texture.
- Add a splash of bourbon or rum to the praline sauce for a warm, boozy twist.
- Stir in some chopped chocolate or caramel bits into the glaze for extra sweetness and richness.
- Top with whipped cream or vanilla ice cream when serving to make it even more indulgent.
Butter Pecan Praline Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix (plus ingredients called for on box: eggs, oil, water)
For the Praline Sauce:
- 1 cup unsalted butter
- 1 1/2 cups packed brown sugar (light or dark)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For the Pecan Topping:
- 1 1/2 cups chopped pecans, toasted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
Overall, this recipe takes about 15 minutes to prepare and assemble, 30-35 minutes to bake, plus about 30 minutes cooling time. You’ll spend some hands-on time making the praline sauce and pecan topping while the cake bakes, making the process smooth and fuss-free.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to keep your cake from sticking.
2. Bake the Cake
Follow the yellow cake mix directions on the box. Pour your batter into the prepared pan and bake for 30-35 minutes, until a toothpick poked in the center comes out clean.
3. Toast Pecans
While the cake bakes, toast the chopped pecans. Heat a dry skillet on medium and stir the pecans often for 4-5 minutes until they smell nutty and look lightly browned. Set aside to cool.
4. Make the Praline Sauce
In a saucepan over medium heat, melt the butter. Stir in brown sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly, then cook for 3-4 minutes until smooth and slightly thickened. Remove from heat and stir in vanilla extract.
5. Poke the Cake
Once the cake is done, remove it from the oven and quickly use a wooden spoon handle or skewer to poke holes all over the warm cake, spacing about 1-2 inches apart.
6. Pour the Praline Sauce
Pour the warm praline sauce evenly over the cake, letting it seep into all the holes. This makes the cake super moist and full of buttery sweetness.
7. Add the Pecan Topping
In a small bowl, mix the toasted pecans with granulated sugar and cinnamon. Sprinkle this mixture evenly over the top of your cake.
8. Cool the Cake
Allow your cake to cool completely on a wire rack. This helps the flavors settle and the topping to get a little crunchy.
9. Prepare the Glaze
Mix powdered sugar, milk or cream, and vanilla extract in a bowl until smooth. Add more milk a little at a time if you want a thinner, more drizzle-friendly glaze.
10. Drizzle and Serve
Drizzle the glaze over the cooled cake. Cut the cake into squares and enjoy! For an extra special treat, serve with whipped cream or a scoop of vanilla ice cream.
Can I Use Frozen Pecans for This Cake?
Yes, you can use frozen pecans—just thaw them completely before toasting. Spread them out on a paper towel to soak up any moisture, then toast as usual to bring out their flavor and crunch.
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To keep the topping crunchy, let the cake come to room temperature before serving or briefly warm it in the oven.
Can I Make This Cake Ahead of Time?
Absolutely! Bake and assemble the cake a day ahead, then refrigerate it uncovered to keep the topping crisp. Add the glaze just before serving for best texture.
Can I Substitute the Yellow Cake Mix?
Yes, a white or butter cake mix would work well too. If you prefer from-scratch, choose a buttery, moist cake recipe to complement the praline sauce perfectly.
