Butter Pecan Praline Poke Cake

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I’ve always had a soft spot for desserts that feel like a warm hug—and this Butter Pecan Praline Poke Cake does exactly that. It’s got that nostalgic Southern charm, with its moist butter pecan cake base soaked in creamy sweetened condensed milk and topped with a rich praline glaze that sets up like velvet. Every bite gives you a sweet, nutty crunch followed by a luscious melt-in-your-mouth finish.

What I really love about this cake is how deceptively simple it is to put together. It looks like something you’d buy from a specialty bakery, but it’s made using a box cake mix and a few pantry staples. Yet the final result tastes completely homemade—rich, buttery, and full of texture from those toasty pecans. This is the kind of dessert that makes everyone ask for seconds (and the recipe).

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Why You’ll Love This Butter Pecan Praline Poke Cake

This cake isn’t just sweet—it’s deeply flavorful, thanks to the buttery cake, caramelized pecans, and silky glaze. It’s the perfect make-ahead dessert for holidays, potlucks, birthdays, or even Sunday dinners. The poke cake method ensures every bite is soaked with creamy goodness, and the crunchy pecans on top give it a beautiful contrast in texture. Plus, it’s hard to go wrong with a cake that practically makes itself!

What Kind of Cake Mix Should I Use for Butter Pecan Praline Poke Cake?

For this recipe, I use a butter pecan-flavored cake mix, which is commonly available in most grocery stores. It’s the ideal foundation because it already contains buttery richness and nutty notes that complement the praline topping beautifully. However, if you can’t find butter pecan mix, a yellow or butter recipe cake mix can work too—just add in some toasted pecans to the batter to mimic that signature flavor. The key is starting with a cake that has that deep, buttery base.

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Options for Substitutions

If you want to tailor this cake to suit dietary needs or just use what’s on hand, you’ve got some flexibility:

• Cake Mix: Use yellow cake or butter cake and stir in ½ cup finely chopped pecans for that nutty boost.
• Sweetened Condensed Milk: Try using a can of coconut condensed milk for a dairy-free option with a hint of tropical sweetness.
• Praline Topping: If you’re short on time, a good-quality caramel sauce with chopped pecans stirred in makes a solid stand-in.
• Pecans: Walnuts or chopped almonds can sub in, though pecans bring the most authentic Southern vibe.
• Evaporated Milk in the glaze: Swap with heavy cream for extra richness or a plant-based milk for a dairy-free version.

This cake is indulgent at its core, but there’s always a little wiggle room for creativity or convenience.

Ingredients for This Butter Pecan Praline Poke Cake

Butter Pecan Cake Mix
This is the star of the base—it brings that rich, buttery flavor with subtle notes of toasted pecans built right in. It’s soft, moist, and the perfect foundation for soaking up the praline glaze.

Eggs
They help bind the cake and give it structure while keeping it fluffy and tender.

Vegetable Oil
Adds moisture and richness to the cake without overpowering the buttery notes.

Water
Used to activate the cake mix, keeping the batter smooth and balanced.

Sweetened Condensed Milk
Poured into the poked holes, this sinks into the cake and makes every bite rich, creamy, and sweet.

Chopped Pecans
Toasted and scattered on top, they provide the signature crunch and nutty flavor that defines a praline dessert.

Butter
Melted into the glaze, it’s essential for creating that silky, rich praline topping.

Brown Sugar
Adds a deep caramel-like flavor to the glaze, pairing perfectly with the pecans and butter.

Evaporated Milk
Used in the glaze to keep it pourable and creamy without being too thick.

Powdered Sugar
Whisked into the glaze at the end, it helps thicken and sweeten the topping just enough to create that classic smooth praline finish.

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Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large mixing bowl, combine the butter pecan cake mix, eggs, oil, and water. Mix until smooth and no lumps remain. Pour the batter into the prepared baking dish and spread it evenly.

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Step 2: Bake the Cake

Place the dish in the preheated oven and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for about 10–15 minutes after baking.

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Step 3: Poke the Cake

While the cake is still warm, use the handle of a wooden spoon or a thick skewer to poke holes all over the top of the cake. Be generous—this is how the filling will soak in and flavor the inside.

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Step 4: Pour Sweetened Condensed Milk

Slowly pour the sweetened condensed milk over the entire surface of the cake, allowing it to seep into the holes. Let the cake sit while you prepare the praline glaze.

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Step 5: Make the Praline Glaze

In a saucepan over medium heat, melt the butter. Stir in the brown sugar and evaporated milk. Bring the mixture to a gentle boil, stirring constantly, then let it simmer for about 3 minutes. Remove from heat and whisk in powdered sugar until smooth.

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Step 6: Finish and Garnish

Immediately pour the warm praline glaze over the cake. Sprinkle the chopped and whole pecans on top while the glaze is still warm, gently pressing some into the glaze if desired.

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Step 7: Cool and Serve

Let the cake cool completely so the glaze sets before slicing. Serve at room temperature for the best texture and flavor.

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How Long to Cook the Butter Pecan Praline Poke Cake

The cake itself takes about 28 to 32 minutes to bake at 350°F (175°C), depending on your oven. Always check doneness by inserting a toothpick in the center—if it comes out clean, it’s ready. Once baked, the cake needs around 15 minutes to cool slightly before poking and pouring on the sweetened condensed milk. After adding the praline glaze, give it at least 30 minutes to set up at room temperature before serving. Altogether, you’re looking at just under 1.5 hours including prep, baking, and cooling time.

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Tips for Perfect Butter Pecan Praline Poke Cake

• Use a warm cake for poking: The holes will be easier to make, and the condensed milk will soak in more evenly.
• Don’t skimp on the holes: The more holes, the more filling gets inside for that signature moistness.
• Toast the pecans before adding them on top—this brings out a deeper nutty flavor and a better crunch.
• Whisk the powdered sugar into the glaze off the heat so it doesn’t clump or cook too fast.
• Let the glaze set fully before slicing. It firms up into a soft, fudgy layer that holds the cake together beautifully.
• Use a serrated knife to slice through the cake cleanly without tearing into the topping.

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Watch Out for These Mistakes While Cooking

• Undercooking the Cake: Pulling the cake out too soon will leave the center gummy and dense. Always test with a toothpick.
• Forgetting to Poke Deep Enough: The condensed milk needs to reach all layers, so make sure you poke holes that go at least halfway through the cake.
• Pouring the Glaze Too Soon: Let the condensed milk soak in first, or you’ll end up with a soggy top and uneven flavor.
• Overheating the Praline Glaze: Boiling it too long can make it grainy or overly thick. Just a gentle simmer does the job.
• Not Toasting the Pecans: Raw pecans lack depth. Toasting enhances the nutty flavor and adds a warm crunch.
• Serving Before Cooling: The glaze needs time to set; rushing this step can result in a runny mess.

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What to Serve With Butter Pecan Praline Poke Cake?

A scoop of vanilla bean ice cream

The creaminess contrasts beautifully with the sticky-sweet glaze and brings out the toasted pecan notes.

Fresh whipped cream

Light and airy, it balances the richness of the cake and adds a delicate touch.

Strong coffee or espresso

The bitter edge of coffee makes a great pairing with the caramel and butter tones in the cake.

A drizzle of warm caramel sauce

For serious sweet tooths, an extra layer of warm caramel heightens the praline experience.

Cinnamon-spiced apples on the side

Soft, slightly tart apples add a fruity counterpoint and a cozy autumn vibe.

Toasted coconut flakes

For added texture and a hint of tropical sweetness, sprinkle on top or serve on the side.

Vanilla yogurt or crème fraîche

For a tangy complement that contrasts the sweetness and adds a cooling finish.

A splash of bourbon glaze (optional for adults)

Adds a grown-up twist and deepens the flavor with a warm, smoky touch.

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Storage Instructions

Butter Pecan Praline Poke Cake stores wonderfully, making it an ideal make-ahead dessert. Cover the cake tightly with plastic wrap or foil and keep it in the refrigerator for up to 5 days. The flavors actually deepen as it sits, making it even more delicious the next day.

If you want to store it longer, slice the cake into portions and freeze each piece wrapped in plastic and then foil. It will keep well in the freezer for up to 2 months. Thaw overnight in the fridge and serve chilled or bring to room temperature before enjoying.

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Estimated Nutrition (Per Serving — based on 12 servings)

• Calories: 420
• Total Fat: 21g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 310mg
• Carbohydrates: 54g
• Fiber: 1g
• Sugar: 38g
• Protein: 5g
• Serving Size: 1 slice

Note: Nutrition values may vary depending on exact ingredients and brands used.

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Frequently Asked Questions

Can I use a different cake mix if I can’t find butter pecan?

Yes! Yellow or butter cake mix works well. To mimic the butter pecan flavor, just stir ½ cup of chopped toasted pecans into the batter.

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Does this cake need to be refrigerated?

Yes, because of the sweetened condensed milk and praline glaze, it’s best stored in the fridge. It stays fresh and moist this way.

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Can I make this cake in advance?

Absolutely. In fact, it tastes even better the next day after the flavors meld. You can make it a day or two ahead and chill until ready to serve.

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Can I use store-bought caramel topping instead of making the praline glaze?

Yes, in a pinch! Just stir in chopped pecans for that crunchy texture. It won’t have quite the same flavor as homemade praline but still tastes delicious.

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What’s the best way to toast pecans?

Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 6–8 minutes. Keep an eye on them—they go from perfect to burnt quickly!

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Is this cake very sweet?

Yes—it’s a rich, Southern-style dessert with bold sweetness. Serving it with whipped cream or coffee helps balance the richness.

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Can I freeze the whole cake?

Freezing the entire cake is possible, but it’s better to freeze it in slices for easier serving later. Wrap each slice well to avoid freezer burn.

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Can I make this gluten-free?

Yes! Use a gluten-free butter pecan or yellow cake mix and double-check that your other ingredients (especially condensed milk and toppings) are gluten-free certified.

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Conclusion

Butter Pecan Praline Poke Cake is everything a Southern dessert should be—sweet, rich, nutty, and absolutely comforting. Whether you’re making it for a family celebration, a holiday potluck, or just because you’re craving something indulgent, this cake delivers every time. It’s simple to prepare, yet the flavors feel special and nostalgic. One bite, and you’ll understand why this recipe becomes a repeat favorite for anyone who tries it.

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