Butter Pecan Praline Poke Cake – Buttery, Moist & Irresistibly Sweet

If you adore rich, buttery desserts with deep caramel notes and nutty crunch, this Butter Pecan Praline Poke Cake will feel like pure magic on a plate. It’s an easy, crowd-pleasing cake that starts with a simple base but transforms into something extraordinary once soaked with warm praline sauce. Every bite is tender, melt-in-your-mouth moist, and layered with buttery pecans, brown sugar sweetness, and velvety cream. I first made this cake for a fall gathering, and guests were genuinely stunned—it tastes like something you’d get from a bakery. Whether you’re celebrating a holiday, hosting a potluck, or just treating yourself, this cake will become a dessert you return to again and again.

Why You’ll Love This Recipe

This Butter Pecan Praline Poke Cake is a flavor-packed dessert that’s simple to assemble yet tastes exceptionally decadent. The poke method ensures each slice is infused with warm praline sauce, creating a luscious texture that’s both moist and rich. With its buttery base, crunchy pecans, and caramel-like sweetness, this cake delivers the perfect blend of comfort and indulgence. It’s the kind of dessert that requires minimal effort but yields maximum praise—ideal for gatherings or weeknight cravings.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Butter pecan cake mix – A convenient base that bakes up moist, flavorful, and warmly spiced.

Eggs – Add structure and richness to the cake batter.

Vegetable oil or melted butter – Helps create a soft, tender crumb that stays moist.

Water or milk – Used to bring the cake batter together; milk adds extra richness.

Pecans – Chopped pecans offer a nutty crunch and complement the praline sauce perfectly.

Brown sugar – Creates the caramel-like sweetness that defines praline flavors.

Butter – Forms the rich, glossy praline sauce that soaks into the cake.

Sweetened condensed milk – Thick, creamy, and sweet—ideal for filling the poke holes and keeping the cake incredibly moist.

Cream cheese – The base of the topping, adding tang and creaminess.

Powdered sugar – Sweetens the cream cheese topping without graininess.

Whipped topping – Lightens the frosting, creating a fluffy, billowy finish.

Vanilla extract – Adds warmth and enhances the caramel and pecan flavors throughout the cake.

Directions

Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lightly greasing it or lining it with parchment paper. Mix the butter pecan cake batter according to the package instructions, adding eggs, oil, and water (or milk). Fold in a handful of chopped pecans for added texture. Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the praline sauce. In a saucepan over medium heat, melt butter and brown sugar together until bubbly and smooth. Stir in sweetened condensed milk and cook for 1–2 minutes until thickened slightly. Remove from heat and mix in vanilla extract and pecans.

When the cake comes out of the oven, let it cool for 5 minutes. Use the end of a wooden spoon to poke holes evenly across the cake. Slowly pour the warm praline sauce over the top, letting it seep into every crevice.

For the topping, beat softened cream cheese with powdered sugar until smooth. Fold in the whipped topping and vanilla. Spread this fluffy mixture evenly over the cooled cake. Add a sprinkle of pecans on top for garnish. Chill the cake for at least 2 hours before slicing to allow the flavors to meld beautifully.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves about 12 people. Preparation takes 20 minutes, baking 30 minutes, and chilling at least 2 hours. Total time: around 2 hours and 50 minutes.

Storage/reheating

Store the cake covered in the refrigerator for up to 4 days. The texture stays moist and creamy. It can also be frozen (without the whipped topping layer) for up to 2 months. Thaw overnight in the fridge before frosting and serving.

Variations and Customizations

Chocolate Praline Version – Add a drizzle of chocolate ganache over the top for a richer finish.

Toffee Crunch Cake – Mix in toffee bits along with the pecans for extra crunch.

Banana Pecan Poke Cake – Fold sliced bananas into the cake batter or layer on top before frosting.

Maple Pecan Poke Cake – Add a splash of maple syrup to the praline sauce and frosting for fall-inspired sweetness.

Coconut Praline Cake – Add shredded coconut to the batter and sprinkle toasted coconut on top.

Pumpkin Pecan Twist – Add a bit of pumpkin puree and spice to the batter for an autumnal variation.

Salted Caramel Poke Cake – Replace praline sauce with salted caramel sauce and add flaky sea salt.

Cream Cheese Swirl Cake – Add dollops of sweetened cream cheese to the batter before baking.

Nut-Free Version – Omit pecans and add crushed cookies or toffee bits instead.

Mini Poke Cakes – Bake in individual ramekins or cupcake tins for party-friendly portions.

FAQs

What is a poke cake?

A poke cake is a sheet cake with holes poked into it and filled with sauce or cream to make it extra moist and flavorful.

Can I make this cake ahead of time?

Yes, this cake tastes even better the next day after the flavors settle.

Do I have to use butter pecan cake mix?

No, yellow or vanilla cake mix works too—just add extra pecans for flavor.

Can I serve it warm?

It’s best served chilled so the praline filling sets properly.

Can I use homemade whipped cream?

Yes, just make sure it’s stabilized for best results.

How do I keep the cake from becoming soggy?

Pour the praline sauce slowly and allow the cake to chill thoroughly before adding the topping.

Can I double the recipe?

Yes, simply use two 9×13-inch pans.

Can I make this nut-free?

Absolutely—omit pecans or swap them for toffee or cookie pieces.

What nuts work best?

Pecans offer the best flavor, but walnuts also work well.

How long does the cake last?

Up to 4 days refrigerated, and up to 2 months frozen (without topping).

Conclusion

This Butter Pecan Praline Poke Cake is beautifully indulgent—moist, buttery, sweet, and full of irresistible nutty crunch. The praline sauce seeps into every bite, creating a dessert that feels both nostalgic and luxurious. Whether you’re serving it for a holiday dinner or a simple weeknight treat, it’s a guaranteed crowd-pleaser. With its simple preparation and incredible flavor payoff, this cake is one you’ll want to bake again and again.

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