Butter Pecan Praline Poke Cake

I have a soft spot for cakes that feel a little extra without being complicated, and this Butter Pecan Praline Poke Cake is exactly that.

The first time I made it, I thought it would just be another “nice cake for the table.” But when that warm praline sauce slid into all the little pokes and the pecans stuck perfectly on top, it felt like I had stumbled on something way more exciting.

What I love most is the contrast—it’s soft and buttery on the inside, but the top has that glossy praline glaze with toasted pecans that crunch just right.

It’s the kind of cake you cut into and can already tell it’s going to disappear fast. In my kitchen, it barely lasts a day.

This recipe isn’t fussy, it doesn’t ask you for anything fancy, but the end result? Pure joy in every slice.

If you’re into cakes that feel rich, nutty, and just a little over-the-top (in the best way), you’ll want to make this one.

Table of Contents

Butter Pecan Praline Poke Cake Recipe

Ingredients

For the Cake:

1 box butter pecan cake mix (15.25 oz)
1 cup whole milk, room temperature
½ cup unsalted butter, melted and cooled slightly
3 large eggs, room temperature
½ teaspoon pure vanilla extract

For the Praline Sauce:

1 cup light brown sugar, packed
½ cup unsalted butter (1 stick)
½ cup heavy cream
1 teaspoon pure vanilla extract
Pinch of salt

For Topping:

1 ½ cups pecan halves, lightly toasted

Instructions

Preheat oven to 350°F (175°C).
Grease a 9×13-inch glass baking dish with butter or nonstick spray. Set aside.
In a large mixing bowl, add the butter pecan cake mix, milk, melted butter, eggs, and vanilla extract.
Beat with a hand mixer or stand mixer on medium speed for about 2 minutes, until the batter is smooth and creamy.
Pour the batter evenly into the prepared baking dish.
Place in the center rack of the oven and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 minutes, then use the handle of a wooden spoon (or a thick straw) to poke holes all over the cake, spacing them about 1 inch apart. Do not poke all the way to the bottom, just about ¾ deep into the cake.
In a medium saucepan, combine brown sugar, butter, and heavy cream.
Cook over medium heat, stirring constantly, until the mixture begins to bubble.
Let it gently boil for 2–3 minutes while stirring, until slightly thickened.
Remove from heat, stir in vanilla extract and a pinch of salt.
Allow it to cool for 5 minutes so it thickens slightly but is still pourable.
Slowly pour the warm praline sauce over the entire cake, letting it seep into the holes. Use a spatula to spread it evenly so every poke fills with sauce.
While the sauce is still slightly warm, sprinkle toasted pecan halves generously on top, pressing them lightly so they stick into the glaze.
Let the cake cool completely at room temperature, about 1 hour, so the praline sauce sets.
Slice into squares and serve.
Lightly toasting the pecans enhances their nutty flavor and gives extra crunch. Spread them on a baking tray and bake at 350°F (175°C) for 5–7 minutes before using.
If you prefer a richer cake, substitute half of the milk with sour cream for added moisture.
The cake tastes even better the next day after the praline sauce fully soaks in.

Can I Use a Different Cake Mix For Butter Pecan Praline Poke Cake?

Yes, you can. The Butter Pecan flavor gives the cake its signature taste, but if it’s not available, other mixes still work well.

Vanilla cake mix: Mild flavor that lets the praline sauce and pecans shine.
Yellow cake mix: Rich and buttery, closest to butter pecan in taste.
Spice cake mix: Adds a warm, cozy flavor twist.
White cake mix: Light and soft, pairs well with the praline topping.

Can Butter Pecan Praline Poke Cake Be Made Ahead Of Time?

Yes, this cake is great for making ahead. In fact, it often tastes even better the next day because the praline sauce soaks deeper into the cake.

Bake a day before: The flavors settle and the cake becomes extra moist.
Store covered in fridge: Keeps it fresh and stops the sauce from drying out.
Bring to room temperature before serving: Makes the texture soft again.

How Do You Keep The Cake Moist After Poking Holes In It?

Poking holes makes the cake moist, but you don’t want it soggy. Here’s how to keep the balance.

Pour sauce while cake is warm: The sauce sinks in evenly.
Don’t over-pour: Add sauce slowly so the cake absorbs it without drowning.
Cover the cake: Keeps air out and locks in moisture.
Chill before serving: Helps the sauce set inside the cake instead of leaking out.

Can I Make This Cake Without Nuts?

Yes, you can skip the nuts completely if you want. The praline sauce still makes the cake rich and delicious. If you’d like a little crunch without pecans, try using these instead:

Toasted coconut flakes
Caramel chips
Crushed graham crackers
Butterscotch chips

What Size Pan Is Best For Butter Pecan Praline Poke Cake?

The traditional size for this cake is a 9×13-inch baking dish. This size works best because it’s deep enough for the sauce to sink in without overflowing.

9×13-inch pan: Standard, makes even layers, perfect for gatherings.
Two 8×8-inch pans: Good if you want to serve half now and save half later.
Cupcake pan: For single servings, but sauce may spill if overfilled.

How Do I Prevent The Praline Sauce From Becoming Too Runny?

A sauce that’s too thin won’t hold well in the cake. To keep it just right, follow these tips.

Boil for 2–3 minutes: This thickens the sauce slightly without making it hard.
Don’t add extra cream: Stick to the recipe so it sets correctly.
Let it cool for 5 minutes: A short rest makes it thicken naturally before pouring.
Stir until smooth: Prevents sugar from settling at the bottom.

Can I Freeze Butter Pecan Praline Poke Cake?

Yes, this cake freezes well if wrapped properly. It’s a good option if you want to save leftovers.

Cool completely first: Freezing a warm cake creates ice crystals.
Wrap in plastic wrap, then foil: Double wrapping keeps air out.
Freeze without pecans on top: Add fresh toasted pecans after thawing.
Thaw in fridge overnight: Keeps the texture soft and prevents sogginess.