Can I make Butter Pecan Praline Poke Cake ahead of time?

Absolutely. In fact, this cake tastes even better when made a day in advance. Letting it sit overnight allows the sweetened condensed milk, caramel, and praline topping to fully soak in, making the cake extra moist and flavorful. Just be sure to store it covered in the refrigerator.

What if I can’t find butter pecan cake mix?

If you can’t find a boxed butter pecan cake mix, substitute with a yellow or white cake mix. Enhance the flavor by adding 1 teaspoon of butter extract and ½ cup chopped pecans to the batter. It’s a great way to keep the butter pecan flavor profile intact.

Can I freeze Butter Pecan Praline Poke Cake?

Yes, this cake freezes well. After it cools completely, cover it tightly with plastic wrap and aluminum foil. Freeze for up to one month. When ready to serve, thaw overnight in the refrigerator. Note that the topping may soften slightly, but the flavor remains delicious.

Butter Pecan Praline Poke Cake – Ultimate Recipe Guide

Name: Butter Pecan Praline Poke Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 1 box butter pecan cake mix: provides the flavorful and moist cake base; 3 large eggs (from cake mix instructions): adds structure and richness; 1/2 cup vegetable oil (from cake mix instructions): helps keep the cake moist; 1 cup water (from cake mix instructions): activates the cake mix; 1 can (14 oz) sweetened condensed milk: adds moisture and sweet, creamy flavor; 1 jar (12 oz) caramel ice cream topping: infuses the cake with gooey caramel flavor; 1/2 cup butter: forms the base of the praline sauce; 1 cup brown sugar: adds rich sweetness and depth to the praline sauce; 1/2 cup heavy cream: provides creaminess to the praline topping; 1 teaspoon vanilla extract: enhances overall flavor; 1 cup chopped pecans: gives a nutty crunch and classic Southern touch

Description

This Butter Pecan Praline Poke Cake is a rich and indulgent Southern dessert featuring a buttery pecan cake base soaked with sweetened condensed milk and caramel, then topped with a warm praline sauce made from brown sugar, butter, heavy cream, vanilla, and chopped pecans. Perfect for holidays, potlucks, or any occasion where you want to impress with minimal effort.

Ingredients

Scale

1 box butter pecan cake mix: provides the flavorful and moist cake base
3 large eggs (from cake mix instructions): adds structure and richness
1/2 cup vegetable oil (from cake mix instructions): helps keep the cake moist
1 cup water (from cake mix instructions): activates the cake mix
1 can (14 oz) sweetened condensed milk: adds moisture and sweet, creamy flavor
1 jar (12 oz) caramel ice cream topping: infuses the cake with gooey caramel flavor
1/2 cup butter: forms the base of the praline sauce
1 cup brown sugar: adds rich sweetness and depth to the praline sauce
1/2 cup heavy cream: provides creaminess to the praline topping
1 teaspoon vanilla extract: enhances overall flavor
1 cup chopped pecans: gives a nutty crunch and classic Southern touch

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Instructions

Preheat oven according to cake mix instructions (typically 350°F/175°C).
Prepare the butter pecan cake mix in a large bowl using the eggs, water, and oil as directed on the package.
Pour the batter into a greased 9×13-inch baking dish and bake as instructed (typically 28–32 minutes), or until a toothpick comes out clean.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart.
Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
Drizzle the caramel ice cream topping over the cake, ensuring it seeps into the holes and covers the surface.
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Bring to a gentle boil and cook for 2–3 minutes, stirring constantly.
Remove from heat, stir in vanilla extract and chopped pecans.
Pour the warm praline mixture evenly over the cake and spread it with a spatula to cover completely.
Allow the cake to cool to room temperature. Refrigerate for at least 1 hour before serving for best results.

Notes

Poke the cake while it’s warm to help the condensed milk and caramel absorb properly.
Chill before serving to let the layers set and flavors meld.
You can toast the pecans beforehand for extra flavor.
Store leftovers in the fridge, covered, for up to 5 days.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 450
Sugar: 42g
Sodium: 320mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 56g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg