Butter Pecan Praline Poke Cake
A luscious, moist cake with butter‑pecan flavor, filled with gooey praline sauce, crunchy pecans, and that addictive poke‑cake texture.
Why This Cake Is So Irresistible
Combines soft, moist cake with buttery pecan flavor.
Praline (caramel + nuts) sauce soaks into little holes in the cake to make every bite gooey & flavorful.
Texture contrast: soft cake, crunchy pecans, smooth sauce.
Easy to make (often starts with a cake mix + canned frosting), yet ends up tasting homemade and decadent.
Poke‑cakes are ideal for making ahead; flavors meld, sauce sets nicely, and chilling gives it a nice finish.
Ingredients
Here are the ingredients you’ll need. Quantities are for a 9×13‑inch cake (≈12 servings). Feel free to adjust with multiplication or division.
For the Cake Base
Ingredient Amount Role / Notes
Butter‑pecan cake mix (box) 1 box (≈ 15 oz) Provides the base flavor and structure. Many recipes use this.
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Coconut‑pecan frosting (canned) 1 can (≈ 16 oz) Adds flavor and moisture in cake batter.
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Eggs (large) 4 Binder and structure.
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Vegetable oil (or canola) ¾ cup Keeps cake moist.
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Milk (whole or whatever you prefer) 1 cup Moisture & richness. Can use whole milk or something similar.
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Chopped pecans ½ cup Adds nutty texture inside cake. Toasting helps flavor.
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For the Praline Sauce (Poke Sauce)
Ingredient Amount Role / Notes
Sweetened condensed milk 1 can (≈ 14 oz) The gooey, sweet base of the sauce.
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Unsalted butter ¼ cup Adds richness and helps smooth sauce.
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Chopped pecans ½ cup Crunch + nuttiness in sauce.
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Vanilla extract (optional but nice) 1 tsp Enhances flavor. (Some recipes include vanilla)
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Equipment Needed
9×13‑inch baking dish (or equivalent)
Mixing bowls (large)
Electric mixer or hand mixer (helps for batter)
Saucepan for praline sauce
Measuring cups & spoons
Wooden spoon or similar for poking holes
Spatula for smoothing sauce
Cooling rack
Foil or plastic wrap for chilling (if desired)
Step‑by‑Step Instructions
Here’s how to make the cake from start to finish, with timing, tips, and best practices so it comes out perfect.
Step 1: Prep
Preheat oven to 350°F (≈ 175°C).
Grease the baking dish (9×13‑inch) well. If you like, you can also line with parchment paper for easier removal.
Toast pecans (optional but recommended): Spread pecans on a baking sheet, toast in oven or in skillet lightly until fragrant and lightly browned. Let cool. Toasting deepens pecan flavor.
Measure all ingredients ahead (“mise en place”). This includes cake mix, frosting, eggs, oil, milk, pecans; also for sauce: butter, sweetened condensed milk, pecans. Having everything ready helps once cake comes out of oven.
Step 2: Make the Cake Batter
In a large mixing bowl, combine cake mix + coconut pecan frosting + eggs + oil + milk. Beat (with electric mixer or by hand) until well blended and smooth; little lumps of dry mix should be gone.
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Fold in the chopped (and toasted) pecans gently, so they distribute evenly in the batter. Be careful not to overmix once pecans are in.
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Step 3: Bake
Pour batter into your prepared baking dish; smooth top with spatula.
Bake in preheated oven for about 30‑40 minutes, or until a toothpick inserted into center comes out clean or with just a few moist crumbs (not raw batter). (Some versions say 35‑40 minutes; depending on oven and depth, might be closer to 30).
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Once baked, remove from oven, and let cool slightly—just enough so it’s warm but not piping hot (cooling 5‑10 minutes). This is important so when you poke the holes, cake isn’t too fragile or gluey.
Step 4: Poke the Cake
Using the handle end of a wooden spoon (or similar tool), poke holes all over the cake: uniform spacing, covering the cake. The holes don’t need to go all the way through, but deep enough for sauce to seep in.
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Step 5: Make the Praline Sauce
In a saucepan over medium heat, melt the butter. Once melted, add the sweetened condensed milk. Stir constantly to combine.
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Let the mixture come to a gentle simmer—not a rapid boil—to prevent burning or scorching. Watch carefully and stir.
Once combined and warmed, stir in chopped pecans and vanilla extract (if using). Remove from heat.
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Step 6: Pour the Sauce
While the cake is still warm and holes open, slowly pour the warm praline sauce over the cake, letting it seep into the poked holes. Use a spatula or spoon to help it distribute evenly. Some sauce will sink in through holes, some will run down sides or stay near top—this is fine.
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Step 7: Cool & Chill
Let the cake cool to room temperature at least. Cooling allows the sauce to settle into the cake.
For best results, refrigerate the cake for at least 30‑60 minutes, or up to several hours (or overnight) before serving. Chilling helps the sauce set, flavors meld, and slices hold together better.
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Step 8: Garnish & Serve
Before serving, you can add some garnish: extra chopped pecans on top, maybe a drizzle of extra praline sauce or even whipped cream if you like.
Cut into squares. Serve chilled or slightly warmed (depending on preference). Many people enjoy it cold from fridge, especially when sauce has soaked well.
Tips & Tricks for Perfection
Don’t skip toasting the pecans. Toasted nuts add flavor; raw pecans are milder and don’t have the same aroma.
Ensure cake is warm (but not hot) when poking holes. Too hot and cake may fall apart; too cool and sauce won’t soak properly.
Use quality sweetened condensed milk. It’s a key element; quality affects richness and flavor.
Butter quality matters. Unsalted butter is often used so you can control salt; good butter adds richness.
Poke holes evenly. Don’t cluster holes in one part; you want sauce distributed throughout.
Sauce consistency: Warm, pourable but not too thin. If sauce is too thick, it won’t seep well; too thin, it’ll make cake soggy.
Chill time is important. Letting the cake rest in fridge improves texture and flavor. Overnight is ideal.
Room temperature for serving (if you like). Some prefer to let it sit out a little before eating so it isn’t too cold.
Variations & Flavor Twists
Here are ways you can tweak or customize the recipe to suit your taste or what you have.
Homemade cake base instead of boxed mix: You can use a scratch butter pecan cake recipe (flour, sugar, butter, eggs, milk, pecan extract) in place of box mix.
Different frostings: Instead of coconut‑pecan canned frosting in batter, try butter pecan frosting or cream cheese frosting for richer tang.
Use buttermilk instead of regular milk for cake for a tangy profile.
Add flavor extracts: Pecan extract, vanilla extract, or butter extract to intensify flavor.
Caramel twist: Mix or drizzle caramel sauce over top as garnish.
Chocolate or toffee bits: Fold in some toffee bits, butterscotch chips, or even chopped chocolate for extra richness.
Whipped topping / ice cream side: Serve with whipped cream or vanilla ice cream to balance sweetness.
Spiced version: Add a pinch of cinnamon or nutmeg to sauce or cake batter.
Common Mistakes & Troubleshooting
Problem What Usually Caused It Solution
Cake too soggy / falls apart Sauce too thin / too much sauce, not enough time for set; holes too large; too much liquid in cake batter Reduce sauce slightly; ensure pudding‑like sauce isn’t watery; poke holes that aren’t huge; chill longer before cutting.
Sauce burns or scorches Heat too high; condensed milk over heat without stirring; butter browns too much too early Use medium heat; stir constantly; remove from heat as soon as combined; don’t allow boiling vigorously.
Cake underbaked / raw center Pan too deep; oven temp off; baking time too short; not measuring batter or oven well Use proper pan; test with toothpick; ensure oven is preheated; maybe bake 5‑10 minutes more.
Pecans lose crunch or taste bland Pecans not toasted; added too early and soggy; old nuts Toast pecans; add some pecans just before serving for crunch; use fresh nuts.
Sauce doesn’t seep well Cake cooled too much before pouring sauce; holes not deep enough; sauce too thick / cold Pour sauce while cake is warm; poke holes deeply; warm sauce and ensure pourable.
Storage, Serving & Make‑Ahead
Refrigeration: Store in refrigerator, covered, up to 3‑4 days. Chilled cake tastes great, but allow slices to sit out a little before eating if you don’t like them cold.
Make ahead: This dessert is ideal for making ahead. Bake, poke, add sauce, chill overnight. Garnish just before serving.
Freezing: Generally not great for freezing the whole cake once sauce has soaked—texture may change. If you must, freeze slices (without extra garnish) well wrapped, thaw in fridge.
Portion control: Cut into small squares (12 or more) — rich dessert, a little goes a long way. Serve with lighter sides like fresh fruit or coffee.
Full Example Recipe (Consolidated Version)
Here is a consolidated recipe you can follow exactly:
Butter Pecan Praline Poke Cake
Yield: ~12 servings (9×13″ pan)
Prep Time: ~20 minutes + chilling time
Bake Time: ~30–40 minutes
Chill Time: 30 min to overnight
Ingredients:
Cake:
1 (15 oz) box butter‑pecan cake mix
1 (16 oz) can coconut‑pecan frosting
4 large eggs
¾ cup vegetable or canola oil
1 cup milk (whole preferred)
½ cup chopped pecans (toasted)
Praline Sauce:
1 (14 oz) can sweetened condensed milk
¼ cup unsalted butter
½ cup chopped pecans (toasted)
1 tsp vanilla extract (optional)
Garnish (optional):
Extra chopped pecans
Whipped cream or ice cream
Drizzle of caramel sauce
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
Toast ½ cup chopped pecans in oven or skillet until fragrant (≈ 5 minutes); cool.
In a large bowl, mix cake mix + coconut‑pecan frosting + eggs + oil + milk until smooth. Fold in the toasted pecans gently.
Pour batter into prepared pan; smooth top.
Bake for 30‑40 minutes, until a toothpick inserted in center comes out clean.
Remove from oven and let stand ~5‑10 minutes so cake is warm but stable.
Using handle of wooden spoon, poke holes evenly all over the warm cake.
In saucepan over medium heat, melt butter. Add the sweetened condensed milk and stir until well combined. Bring to a gentle simmer, stirring constantly.
Remove from heat; stir in chopped pecans and vanilla extract.
Slowly pour the warm praline sauce over the cake, allowing sauce to seep into holes and across surface.
Let cake cool to room temperature. Then chill in refrigerator for at least 30 minutes (or up to overnight).
Garnish just before serving: extra pecans, whipped cream or ice cream, optional caramel drizzle. Cut into squares and serve.
If you like, I can send you a metric version, or a version using all‑scratch cake (no boxed mix), or a lighter version to cut down sugar/fat somewhat. Do you want one of those?
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