This Caramel Butter Pecan Praline Poke Cake is a rich, indulgent dessert filled with buttery flavor, toasted pecans, and a luscious caramel praline sauce that soaks into every bite. Moist, sweet, and comforting, it’s the kind of cake that disappears fast at any gathering.
Why You’ll Love This Recipe
This cake is incredibly easy to make while delivering bakery-style results. The poke method ensures the caramel praline sauce infuses the cake from top to bottom, creating an ultra-moist texture. The combination of butter pecan flavor and caramel sweetness makes it perfect for celebrations, holidays, or whenever you want a crowd-pleasing dessert with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
1 box butter pecan cake mix (15 oz)
4 large eggs
¾ cup vegetable oil
1 cup whole milk
1 cup coconut pecan frosting
½ cup finely chopped pecans
For the caramel praline sauce
1 can sweetened condensed milk (14 oz)
1 cup caramel sauce
½ cup finely chopped pecans
Directions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cake mix, eggs, vegetable oil, milk, and coconut pecan frosting. Mix until smooth and fully blended.
Fold in the chopped pecans, then pour the batter evenly into the prepared baking dish.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the surface of the cake.
In a separate bowl, mix together the sweetened condensed milk, caramel sauce, and chopped pecans until well combined.
Slowly pour the caramel praline sauce over the cake, making sure it fills the holes and spreads evenly across the top.
Allow the cake to cool completely so the sauce can fully absorb before slicing and serving.
You can add a layer of whipped topping once the cake has fully cooled for extra creaminess. Chopped toasted pecans can be sprinkled on top for added crunch. For a deeper caramel flavor, drizzle extra caramel sauce just before serving.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. For reheating, warm individual slices in the microwave for 10 to 15 seconds to soften the caramel sauce and enhance the flavor.
FAQs
What is a poke cake?
A poke cake is a baked cake with holes poked into it so a liquid filling can soak into the cake, adding moisture and flavor.
Can I make this cake ahead of time?
Yes, this cake tastes even better after resting and can be made a day in advance.
Do I have to use butter pecan cake mix?
Butter pecan works best, but vanilla or yellow cake mix can be used if needed.
Can I make this cake without nuts?
Yes, simply omit the pecans for a nut-free version.
Is this cake very sweet?
Yes, it is rich and sweet due to the caramel and condensed milk, making small slices ideal.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Should the cake be served warm or cold?
It can be served either way, but slightly warm enhances the caramel flavor.
Can I add frosting on top?
Yes, whipped topping or a light buttercream pairs well with this cake.
Why should I poke the cake while warm?
Poking while warm helps the sauce absorb deeply into the cake.
What pan size works best?
A 9×13-inch pan ensures even baking and proper sauce distribution.
Conclusion
Caramel Butter Pecan Praline Poke Cake is a decadent dessert that delivers maximum flavor with minimal effort. Moist, buttery, and soaked in rich caramel praline sauce, it’s a reliable favorite for any occasion and a recipe you’ll want to make again and again.
This Caramel Butter Pecan Praline Poke Cake is an ultra-moist, rich dessert made with butter pecan cake, a luscious caramel praline sauce, and plenty of chopped pecans. It’s the perfect crowd-pleasing treat for holidays and special gatherings.
Ingredients
1 box butter pecan cake mix (15 oz)
4 large eggs
3/4 cup vegetable oil
1 cup whole milk
1 cup coconut pecan frosting
1/2 cup finely chopped pecans
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce
1/2 cup finely chopped pecans (for praline sauce)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine cake mix, eggs, vegetable oil, milk, and coconut pecan frosting. Mix until fully blended.
Fold in 1/2 cup chopped pecans, then pour batter evenly into the prepared dish.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the cake.
In a separate bowl, mix sweetened condensed milk, caramel sauce, and remaining 1/2 cup chopped pecans.
Slowly pour the praline sauce over the cake, filling the holes and spreading it evenly.
Allow the cake to cool completely so the sauce can absorb before slicing and serving.
Notes
Top with whipped cream or whipped topping after cooling for extra creaminess.
Sprinkle toasted pecans over the top for crunch and presentation.
Drizzle extra caramel sauce just before serving for deeper flavor.
