Name: Butter Pecan Praline Poke Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 box Butter Pecan Cake Mix (15 oz box, dry mix in package); 1 can Coconut Pecan Frosting (16 oz can, room temperature for easier mixing); 4 large Eggs (Room temperature for best volume); 3/4 cup Vegetable Oil (Canola oil can be used as a substitute); 1 cup Milk (Whole milk recommended but 2% works fine); 1/2 cup Chopped Pecans (Toasted lightly for batter); 1 can Sweetened Condensed Milk (14 oz can, room temperature or warmed slightly); 1/4 cup Unsalted Butter (Melted for the sauce); 1/2 cup Chopped Pecans (Roughly chopped and reserved for the sauce and topping)

Jump to Recipe

Creamy, nutty, and dripping with dulce-like goodness, this Butter Pecan Praline Poke Cake is the kind of dessert that disappears fast at potlucks and family dinners. It combines a tender butter pecan cake with a gooey pecan-praline sauce that soaks into every bite — sweet, buttery, and irresistibly comforting. Fun fact: poke cakes became popular in the mid-20th century because they were an easy way to transform boxed cake mix into an impressive, homemade-tasting dessert.

This recipe is special because it’s quick to assemble, uses mostly pantry-friendly ingredients, and delivers big flavor with minimal fuss. It’s a great alternative to classic poke cakes and offers a richer pecan twist that families love. If you enjoyed other creamy poke cakes on the blog, you’ll want to try our butter pecan praline poke cake recipe on our site for another take on this comfort-food favorite. Get your mixing bowl ready — you’re going to love how simple and rewarding this one is!

What is Butter Pecan Praline Poke Cake?

What’s in a name? Well, everything delicious. Butter Pecan Praline Poke Cake mashes together three tempting ideas: butter-pecan flavored cake, praline-style pecan sauce, and the poke-cake technique that lets a luscious filling seep into cake holes. Why is it called this way — because who wouldn’t want butter, pecans, and praline all in one glorious dessert? And seriously, if you’re trying to charm someone, remember the old saying: “the way to a man’s heart is through his stomach.” Want to test that theory? Make this cake and watch the smiles. Give it a try and see how quickly it becomes a favorite.

Why You’ll Love This:

Decadent texture: The cake stays moist and tender while the warm praline sauce fills the holes, creating pockets of sticky, buttery pecan goodness that melt on your tongue.
Homemade savings: Making this at home turns a few affordable pantry items into a dessert that tastes bakery-made without the cost — boxed cake mix plus a few extras stretch your dollar further.
Flavor depth: Toasty pecans, buttery richness, and sweet condensed milk combine to create complex, crave-worthy flavor and a slightly crunchy topping when the pecans are added.

Compared to other poke cakes on our blog, this one leans into nutty, caramel-like notes that feel more grown-up while still being utterly kid-friendly. Ready to bake? Let’s get started and make something memorable.

How to Make:

Quick Overview

This Butter Pecan Praline Poke Cake is remarkably easy: you mix a few simple ingredients, bake until golden, poke holes, and pour over a warm buttery praline sauce that sinks into the cake. The result is creamy, rich, and satisfying with a lovely textural contrast between soft cake and crunchy pecans. Prep time is about 15 minutes, and bake time is roughly 30–40 minutes, so plan on about 55 minutes total from start to finish.

Ingredients

1 (15 oz) box butter pecan cake mix, dry mix in package
1 (16 oz) can coconut pecan frosting, room temperature for easier mixing
4 large eggs, room temperature for best volume
3/4 cup vegetable or canola oil
1 cup milk, whole milk recommended but 2% works fine
1/2 cup chopped pecans, toasted lightly for batter (see tips)
1 (14 oz) can sweetened condensed milk, room temperature or warmed slightly
1/4 cup butter, unsalted and melted for the sauce
1/2 cup chopped pecans, roughly chopped and reserved for the sauce and topping

Directions

Preheat oven to 350°F (175°C) and grease a 9×11-inch baking dish. Use nonstick spray or lightly butter and flour the pan to prevent sticking.
In a large bowl, combine the butter pecan cake mix, the entire can of coconut pecan frosting, eggs, vegetable oil, and milk. Beat with an electric mixer on medium speed until the batter is smooth and well combined, about 1 to 2 minutes. Scrape the bowl once.
Stir in 1/2 cup chopped pecans by hand so they’re evenly distributed, then pour the batter into the prepared 9×11-inch baking dish and smooth the top with a spatula.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Ovens vary, so start checking at 30 minutes.
Remove the cake from the oven and immediately, while the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. Space the holes about 1 to 2 inches apart so the sauce can penetrate evenly.
In a saucepan over medium heat, melt the 1/4 cup butter. Add the 14 oz can of sweetened condensed milk and stir constantly until the mixture is smooth and begins to bubble lightly — reduce heat if it threatens to scorch.
Bring the sauce to a gentle simmer, then stir in the remaining 1/2 cup chopped pecans. Let it simmer 1-2 minutes to toast the nuts slightly in the sauce, then remove from heat.
Slowly pour the warm praline sauce over the warm cake, allowing it to fill the holes and run down the sides. Pour evenly and give the cake a few moments to absorb the sauce.
Let the cake cool completely at room temperature so the sauce sets slightly before slicing. For best results, refrigerate before serving and store in the refrigerator.

Butter Pecan Praline Poke Cake

What to Serve With:

Whipped cream or a scoop of vanilla ice cream for creaminess and temperature contrast.
Coffee or black tea — the slight bitterness balances the cake’s sweetness.
Fresh berries or a simple fruit salad to add brightness and cut through the richness.
A light green salad with citrus vinaigrette makes a pleasant contrast if serving during a meal.

Top Tips for Perfecting:

Ingredient swaps: If you don’t have coconut pecan frosting, vanilla frosting plus a teaspoon of coconut extract works in a pinch. Use salted butter if you prefer a slightly savory balance.
Toast pecans: Lightly toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant to deepen flavor before adding to the batter and sauce.
Don’t overbake: Check at 30 minutes — you want moist crumbs on a toothpick, not a dry cake. Overbaking will reduce the cake’s ability to absorb sauce.
Warm sauce gently: Keep the heat low while combining butter and condensed milk to prevent scorching. Stir constantly.
Make-ahead: Bake and poke the cake a day ahead, pour the sauce when ready to serve for extra convenience.

Storing and Reheating Tips:

Refrigeration: Store leftovers covered in the refrigerator for up to 4-5 days. The sauce keeps the cake moist, but refrigeration helps maintain freshness.
Freezing: You can freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm slices briefly in the microwave (15-25 seconds) or in a low oven (300°F) for 5-8 minutes to bring back a soft, just-warmed texture. Top with ice cream after reheating.

FAQs

Can I use a homemade butter pecan cake instead of a boxed mix?
Yes — substitute your favorite 9×13 butter pecan cake batter, bake as directed, then follow the poke and sauce steps. Baking times may vary slightly.

Is it necessary to poke the holes while the cake is hot?
Poking while warm is best because the cake is more pliable and the sauce will sink in more easily. If it cools, the holes may be harder to make and absorb less sauce.

Can I make this nut-free?
To make it nut-free, omit the pecans and use a plain butter cake mix and a vanilla or caramel frosting that’s nut-free. Be cautious about cross-contamination if serving to someone with severe allergies.

How do I prevent the sauce from becoming too thin?
Simmer the butter and condensed milk until slightly thickened (a couple of minutes). Don’t overheat, but allow the sauce to reduce just enough to coat the back of a spoon.

Can this be doubled for a larger crowd?
Yes — double the ingredients and bake in a full-sheet pan, adjusting baking time until a toothpick comes out with moist crumbs. Keep an eye on bake time as it will increase.

Conclusion

This Butter Pecan Praline Poke Cake is an easy, crowd-pleasing dessert that tastes far more elaborate than the simple steps require. It’s perfect for family gatherings, potlucks, or a weekend treat when you want something comforting and impressive without extensive work. Ready to follow the recipe and see how quickly it becomes a favorite? For more details and inspiration, check out this full recipe guide: Butter Pecan Praline Poke Cake.