Butter Pecan Praline Poke Cake is a delicious treat that’s soft, moist, and full of rich flavors. It’s a tender yellow cake with buttery pecan pieces baked right in, then poked all over to soak up a sweet, creamy praline sauce. This cake is all about that lovely combination of buttery, nutty, and caramel-like flavors paired with a smooth frosting that melts in your mouth.
I love making this cake for family gatherings because everyone always asks for seconds. The fun part is poking those little holes into the cake—it’s like a secret step that makes the praline sauce seep in and make every bite extra special. I find it’s best to let the cake chill a bit after adding the sauce so the flavors have time to come together perfectly.
Serving this cake with a hot cup of coffee or tea makes it feel like a cozy afternoon treat. It’s not just dessert; it’s a way to slow down and enjoy a sweet moment with people you care about. If you’re new to poke cakes, this butter pecan praline version is a great place to start—rich, comforting, and downright delicious!
Key Ingredients & Substitutions
Yellow Cake Mix: Using a boxed yellow cake mix saves time and ensures a moist base. If you prefer homemade, a simple vanilla or butter cake recipe works great here. For gluten-free, look for a GF cake mix.
Pecans: Pecans bring that buttery crunch and nutty flavor. You can toast them lightly for extra aroma. If you’re allergic or prefer, walnuts or almonds work well as substitutes.
Praline Poke Sauce: The butter, brown sugar, and heavy cream mix creates a rich, caramel-like sauce. If you want a lighter version, try using half-and-half instead of heavy cream.
Whipped Topping: Whipping heavy cream with powdered sugar and vanilla gives a fresh, creamy finish. For a shortcut, you could use store-bought whipped topping, but fresh cream is tastier.
How Do You Perfectly Poke and Soak the Cake Without Breaking It?
Poking holes is key to letting that buttery praline sauce soak deep into the cake. Here’s how to do it right:
- Let the cake cool about 10 minutes after baking so it’s warm but not hot.
- Use the handle of a wooden spoon or a similar round tool for even holes.
- Space the holes about 1 inch apart, covering the whole surface evenly.
- Press gently but firmly—too hard and you risk breaking the cake, too light and the sauce won’t soak in well.
- Pour the warm praline sauce slowly over the cake right after poking to help it seep in.
- Allow the cake to chill for a couple of hours so the sauce sets and flavors blend beautifully.
This technique helps keep the cake moist and flavorful without it falling apart. It’s the secret to a luscious poke cake every time!
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it’s perfect for a thick, moist cake that’s easy to serve.
- Mixing bowls – for preparing the batter and whipped topping; large enough to handle ingredients comfortably.
- Electric mixer or whisk – makes whipping the cream smooth and fluffy, saving your arm.
- Wooden spoon or skewer – ideal for poking evenly spaced holes into the warm cake.
- Saucepan – to make the praline sauce on the stove; a sturdy one with good heat distribution is best.
- Measuring cups and spoons – for accurate ingredient prep, especially for the sauce and topping.
- Spatula or spoon – to spread the whipped cream and sprinkle pecans on top smoothly.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for a different nut flavor or if you have allergies.
- Add a splash of bourbon or vanilla to the praline sauce for an extra depth of flavor.
- Top the cake with chocolate shavings or mini chocolate chips for a chocolate-pecan combo.
- Mix in some dried fruits like cranberries or chopped dried apricots into the whipped topping for tartness and color.
Butter Pecan Praline Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix (plus ingredients called for on box: eggs, oil, water)
- 1 cup chopped pecans
For the Praline Poke Sauce:
- 1 cup unsalted butter (2 sticks)
- 2 cups packed light brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Topping:
- 2 cups chopped pecans, toasted
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This cake takes about 15 minutes to prepare and 30-35 minutes to bake. After baking, you’ll need about 10 minutes for cooling and poking holes in the cake. Preparing the praline sauce and topping takes around 15 minutes, and then the cake should chill in the fridge for at least 2 hours to set—all together about 3 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a large mixing bowl, prepare the cake batter according to the directions on the box. Stir in the 1 cup of chopped pecans for extra flavor and crunch. Pour the batter evenly into your greased pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cake and let it cool for about 10 minutes.
2. Poke the Cake and Prepare the Praline Sauce:
Using the handle of a wooden spoon or a similar tool, gently poke holes all over the warm cake. Space them about 1 inch apart to help the sauce soak in. Next, in a medium saucepan over medium heat, melt the butter. Stir in the brown sugar continuously until it dissolves and the mixture starts to bubble, about 1 to 2 minutes. Slowly whisk in the heavy cream, then add vanilla extract and salt. Let it simmer for about 3 to 5 minutes, until the sauce thickens slightly. Pour this warm praline sauce evenly over the cake, making sure it seeps into all the holes.
3. Chill, Top, and Serve:
Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the sauce set and flavors blend. Before serving, whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form. Spread this whipped cream topping evenly over the chilled cake. Finally, sprinkle the toasted, chopped pecans on top for a crunchy, nutty finish. Slice and serve your delicious Butter Pecan Praline Poke Cake, savoring every rich and moist bite!
Can I Use Homemade Cake Instead of a Box Mix?
Absolutely! A homemade yellow or butter cake works wonderfully. Just make sure it’s baked in a 9×13-inch pan and cooled slightly before poking holes and adding the sauce.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container in the fridge for up to 3 days. The cake tastes best chilled, so just scoop out a slice and enjoy it cold or at room temperature.
Can I Substitute Other Nuts for Pecans?
Yes, walnuts or almonds are great alternatives if you prefer or have a pecan allergy. Toast them lightly for the best flavor and same crunchy texture.
Is It Okay to Use Half-and-Half Instead of Heavy Cream?
You can! Using half-and-half will give a lighter sauce, but it won’t be as rich or thick. If you do substitute, keep an eye on the sauce to avoid curdling by heating gently.
