Butter Pecan Praline Poke Cake

Name: Butter Pecan Praline Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 box butter pecan cake mix (15.25 oz); 3 large eggs; 1 cup buttermilk; ½ cup unsalted butter (melted); 1 teaspoon vanilla extract; ¾ cup chopped toasted pecans; 1 cup brown sugar (packed); ½ cup heavy cream; ½ cup unsalted butter; 1 teaspoon vanilla extract; 1 cup toasted pecans (chopped)

·October 20, 2025
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I don’t think I’ll ever forget the first time I made this cake. It was one of those lazy Sunday afternoons when the weather couldn’t quite make up its mind—half sunny, half stormy—and all I wanted was something cozy and sweet. I remember standing in my kitchen, barefoot, sipping coffee, and suddenly craving that warm, buttery flavor of pecans. The kind that makes your whole house smell like a Southern bakery.

This Butter Pecan Praline Poke Cake started as a “let’s see what happens” experiment and ended up being one of those recipes I now make whenever someone comes over—or honestly, when I just need a little comfort. It’s soft, buttery, filled with rich caramel flavor, and every bite is layered with that signature crunch of toasted pecans. If you’re a fan of anything praline or pecan pie-like, this cake will absolutely steal your heart.

A Cake That Tastes Like a Southern Hug

This isn’t your typical poke cake. It’s richer, more indulgent, and honestly feels like something your grandmother would have made decades ago and passed down with coffee-stained index cards. What makes it special is how the praline mixture soaks into the warm cake. The sauce seeps into the little holes you poke across the top—melting right into every crumb—so every bite tastes like buttery pecan heaven.

You’ll want to make sure the cake is still slightly warm when you pour that praline topping over it. That’s when the magic happens—the sauce seeps in beautifully, and the texture becomes moist, tender, and just melt-in-your-mouth good.

And don’t let the word “praline” scare you. It sounds fancy, but it’s really just a quick stovetop mixture of butter, brown sugar, cream, and pecans. Simple, rich, and dangerously good.

Why You’ll Love This Butter Pecan Praline Poke Cake

It’s foolproof. You start with a butter pecan cake mix, which takes the guesswork out of the base.

The texture is incredible. Moist, buttery cake meets a caramel-like praline sauce that soaks into every bite.
It’s make-ahead friendly. This cake tastes even better the next day when all the flavors have mingled.
It looks impressive with almost no effort. Those glossy pecans on top give it bakery-level charm.

I’ve brought this to potlucks, birthdays, and once even a neighbor’s barbecue. It’s one of those desserts people keep asking for the recipe after the first bite.

Ingredients

Here’s everything you’ll need for this praline dream of a cake. I’ve added little notes, just the way I’d share them with a friend:

For the Cake:

1 box butter pecan cake mix (15.25 ounces — Duncan Hines or Betty Crocker work great)
3 large eggs
1 cup buttermilk — You can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

½ cup unsalted butter, melted
1 teaspoon vanilla extract
¾ cup chopped pecans, toasted — Toasting them really brings out the flavor. Just toss them in a dry skillet for a few minutes until fragrant.

For the Praline Sauce:

1 cup brown sugar, packed
½ cup heavy cream
½ cup unsalted butter
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

For Garnish (Optional but highly recommended):

Whipped cream or vanilla ice cream
A few extra toasted pecans
A drizzle of caramel sauce

Directions

This recipe comes together in three main parts: baking the cake, making the praline sauce, and letting it all soak into pure perfection.

1. Bake the Cake

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
In a large bowl, mix together the cake mix, eggs, buttermilk, melted butter, and vanilla until smooth. Don’t overmix—just blend until it’s creamy and lump-free. Fold in the toasted pecans.

Pour the batter into your prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
The smell alone will make you impatient, but hold on—this is worth every minute.

Once baked, remove it from the oven and let it cool for about 10 minutes. You want it warm, not hot, when you poke the holes.

2. Poke and Pour

Using the handle of a wooden spoon (or something similar), poke holes all over the cake, spacing them about an inch apart. Don’t be shy—those holes are what let the praline magic seep in.

3. Make the Praline Sauce

While the cake cools slightly, make your sauce.
In a medium saucepan, melt butter over medium heat. Add brown sugar and heavy cream, stirring constantly until it starts to bubble gently. Let it simmer for about 2–3 minutes, then remove it from the heat. Stir in vanilla and the toasted pecans.

Now comes the best part: slowly pour the warm praline sauce over the cake, making sure it gets into all those holes. Use a spatula to gently spread it across the surface. You’ll notice it start to soak in—just like caramel meeting sponge cake heaven.

4. Cool and Serve

Let the cake sit at room temperature until it’s completely cool. You can chill it if you prefer a firmer texture, but I personally love it slightly warm with a scoop of vanilla ice cream. The contrast between warm praline sauce and cold ice cream is ridiculously good.

Helpful Tips from My Kitchen

Toast your pecans! It’s tempting to skip this step, but trust me—it makes all the difference. Toasted pecans add a depth of flavor that raw ones just can’t match.

Use real butter. Margarine doesn’t give the same richness or depth. Go for the good stuff.
Don’t rush the sauce. Let it simmer just enough to thicken slightly. It should coat the back of a spoon but still be pourable.
Try buttermilk. It gives the cake a softer crumb and just a hint of tang that balances the sweetness beautifully.

If you want a little twist, try adding a pinch of cinnamon to the sauce. It gives the praline an extra cozy touch, especially during fall.

How to Store It

Once completely cooled, cover the cake tightly with plastic wrap or store it in an airtight container.
It keeps well at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
If you’re making it ahead, refrigerate it overnight—honestly, the flavor gets even better after resting.

To serve, you can reheat slices in the microwave for about 10–15 seconds. That gentle warmth brings the praline topping back to its gooey, melt-in-your-mouth state.

Can You Freeze It?

Yes! This cake freezes beautifully.
Once cooled completely, cut it into individual slices and wrap each one in plastic wrap, then foil. Store in a freezer-safe container for up to 3 months.
When ready to enjoy, thaw it overnight in the fridge and warm slightly before serving. You’ll be surprised at how fresh it still tastes.

Serving Ideas

While it’s absolutely divine on its own, here are a few ways to make it even more special:

Top it with vanilla ice cream and a drizzle of caramel for a dessert that rivals any restaurant treat.
Add whipped cream and sprinkle with crushed pralines for an elegant touch.

Serve it with coffee or sweet tea — it’s rich enough to be dessert, but comforting enough for a late-afternoon snack.

I once brought a chilled version of this cake to a picnic, and it disappeared in minutes. Something about that buttery, nutty flavor just works anywhere.

Why This Cake Feels So Special

There’s something deeply nostalgic about butter pecan flavor. It’s that combination of brown sugar, butter, and roasted nuts that reminds me of old-fashioned ice cream parlors and hand-written family recipes. This cake feels like a hug from the past—familiar, comforting, and a little indulgent.

But it’s also practical. You don’t need fancy tools, no need to layer or frost anything perfectly. You just pour, poke, and let the praline sauce do the work. The result looks as beautiful as it tastes, with those glossy pecans glistening on top.

Every time I make it, someone always asks, “Did you make this from scratch?” And while part of me wants to take full credit, I secretly love that it starts with a simple box mix. That’s the best kind of recipe—one that feels homemade without hours of effort.