Butter Pecan Praline Poke Cake is a sweet and nutty treat that’s both moist and full of rich flavors. This cake features soft layers soaked with a buttery pecan glaze, and it’s topped with a creamy frosting and crunchy praline bits that add a delightful crunch to every bite.
I love making this cake for gatherings or just whenever I want a dessert that feels a little special but is still super easy to put together. Poke cakes are great because you get to pour tasty fillings right into the cake layers, making them extra moist and full of flavor. The butter pecan and praline combo is a classic that everyone seems to enjoy, and I’m always happy to share the leftovers—or sometimes I don’t get to!
One of my favorite ways to serve this cake is chilled, straight from the fridge. It makes the praline topping even more delightful as it stays crisp, while the creamy frosting and buttery cake stay soft and satisfying. It’s a comforting dessert that always seems to bring smiles around the table, whether it’s for a special occasion or just a cozy night in.
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your cake and gives it that soft, moist texture. If you prefer homemade, a simple vanilla cake recipe works well, but cake mix saves time and makes it foolproof.
Pecans: These add crunch and that classic butter pecan flavor. If pecans aren’t your favorite, walnuts can be a nice swap. Toast them lightly to bring out more flavor.
Brown Sugar: It’s what makes the praline sauce rich and sweet with a slight molasses flavor. You can try coconut sugar for a hint of caramel taste, but brown sugar works best for the traditional flair.
Evaporated Milk: This helps make the praline sauce creamy and smooth. If you don’t have evaporated milk, regular milk with a bit less water or half-and-half can work, but the sauce may be a little thinner.
Powdered Sugar & Milk Glaze: The glaze adds sweetness and a bit of shine. You can substitute milk with almond milk or oat milk for a dairy-free option, and adjust the amount for your preferred thickness.
How Do You Get the Sauce to Soak Deeply for a Moist Cake?
This is the magic step that makes poke cakes so special. Right after baking, while the cake is still warm, you poke holes about 1 inch apart all over the cake. This lets the praline sauce seep into the layers, making every bite moist and flavorful.
- Use a wooden spoon handle or a thick straw to poke the holes evenly.
- Make sure the cake is warm but not too hot, so the sauce can absorb without the cake breaking apart.
- Pour the praline sauce slowly to allow it to fill the holes gradually.
- Patience is key—let the cake sit for a bit to soak before adding the glaze and nuts.
These steps ensure the sauce reaches deep into the cake, not just sitting on top. It’s what makes the texture moist and the flavors rich throughout.
Equipment You’ll Need
- 9×13-inch baking pan – I recommend this size because it’s perfect for a family-sized cake and easy to serve portions.
- Mixing bowls – for preparing the cake batter and mixing the praline sauce and glaze.
- Measuring cups and spoons – to ensure accuracy for ingredients like sugar, milk, and vanilla.
- Wooden spoon or straw – ideal for poking holes into the warm cake to help the sauce soak in.
- Saucepan – to cook the praline sauce until it’s thickened and rich.
- Whisk – to stir the glaze and ensure it’s smooth and lump-free.
- Spatula or spoon – for pouring and spreading the glaze and praline sauce evenly over the cake.
Flavor Variations & Add-Ins
- Use chopped walnuts or almonds instead of pecans for a different nut flavor.
- Mix some mini chocolate chips into the batter for extra sweetness and texture.
- Add a splash of bourbon or vanilla extract to the praline sauce for a richer, more decadent flavor.
- Top with whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Butter Pecan Praline Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 cup chopped pecans
For the Praline Sauce:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/3 cup evaporated milk
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/2 cup chopped pecans (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 25-30 minutes to bake, plus additional 10 minutes to cool before pouring the sauce and glaze. Plan for at least 1 hour of chilling after assembly to let the flavors meld and the glaze set. Overall, about 1 hour 45 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare the Cake Batter and Bake:
Preheat your oven to 350°F (175°C). Grease or spray a 9×13-inch baking pan. Prepare the yellow cake mix as directed on the box, then gently fold in 1 cup of chopped pecans. Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Make the Praline Sauce:
While the cake bakes, combine 1 cup packed brown sugar, 1/2 cup unsalted butter, and 1/3 cup evaporated milk in a small saucepan. Cook over medium heat, stirring frequently, until the mixture simmers and thickens slightly, about 3-5 minutes. Remove from heat and set aside.
3. Poke and Pour the Sauce:
After the cake comes out of the oven, let it cool for about 10 minutes. Use the handle of a wooden spoon or a straw to poke holes roughly 1 inch apart all over the warm cake. Slowly pour the warm praline sauce over the cake, allowing it to soak into the holes evenly.
4. Whisk and Drizzle the Glaze:
In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle this glaze evenly over the praline-soaked cake.
5. Add the Crunchy Topping and Chill:
Sprinkle 1/2 cup chopped pecans over the glazed cake for a delicious crunch. Let the cake cool completely and allow the glaze to set. For best results, refrigerate the cake for at least 1 hour before serving. Enjoy chilled or at room temperature.
Can I Use Frozen Pecans in This Recipe?
Yes, you can use frozen pecans, but make sure to thaw them completely and pat them dry before using. This helps prevent extra moisture from affecting the cake texture.
How Do I Adjust the Sweetness of the Praline Sauce?
If you prefer a less sweet cake, reduce the brown sugar slightly or add a pinch of salt to balance the flavors in the praline sauce.
Can I Make the Cake Dairy-Free?
To make this cake dairy-free, use a dairy-free butter substitute and a non-dairy milk like almond or oat in place of evaporated milk and regular milk for the glaze.
What’s the Best Way to Serve Leftovers?
Store leftovers in the fridge and enjoy the cake chilled or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
