Name: Decadent Butter Pecan Praline Poke Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 1 box butter pecan cake mix; 3 large eggs; 1 cup water; 1/2 cup vegetable oil; 1 (14 oz) can sweetened condensed milk; 1/2 cup brown sugar; 4 tablespoons unsalted butter; 1/2 teaspoon vanilla extract; 1/2 cup chopped pecans; 1 tub (8 oz) whipped topping, thawed; 1/2 cup chopped toasted pecans

This Decadent Butter Pecan Praline Poke Cake is a rich, Southern-inspired dessert that delivers moist, buttery cake soaked in warm praline sauce and topped with fluffy whipped topping and crunchy toasted pecans. It’s one of those easy, comforting sheet cakes that looks simple but tastes absolutely indulgent.

Why You’ll Love This Recipe

I love this recipe because it combines classic Southern flavors into one irresistible treat. The butter pecan cake is moist and flavorful, thanks to the rich base and the creamy praline sauce that seeps into every bite. The texture contrast between the soft cake, silky topping, and crunchy pecans is pure magic. Plus, it’s simple enough for everyday baking, but special enough for holidays, potlucks, or celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box butter pecan cake mix

3 large eggs

1 cup water

1/2 cup vegetable oil

For the Praline Sauce:

1 (14 oz) can sweetened condensed milk

1/2 cup brown sugar

4 tablespoons unsalted butter

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

For the Topping:

1 tub (8 oz) whipped topping, thawed

1/2 cup chopped toasted pecans

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

In a large mixing bowl, I mix the butter pecan cake mix, eggs, water, and vegetable oil. I beat the mixture on medium speed for 2 minutes until smooth.

I pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is in the oven, I make the praline sauce by combining the sweetened condensed milk, brown sugar, butter, and vanilla in a saucepan over medium heat. I stir constantly until everything is melted and smooth, then stir in the chopped pecans and remove it from the heat.

Once the cake is done, I let it cool for 5 minutes. Then, using the handle of a wooden spoon, I poke holes all over the top of the cake.

I pour the warm praline sauce slowly over the cake, making sure it seeps into the holes.

After the cake has cooled completely, I spread the whipped topping evenly over it.

Just before serving, I sprinkle toasted pecans on top for added crunch and flavor.

Servings and timing

Servings: 12

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Calories: Approximately 410 kcal per serving

Variations

I sometimes swap the whipped topping for homemade whipped cream for a richer, less sweet finish.

For extra depth, I like to toast the pecans before mixing them into the praline sauce.

I’ve also tried adding a pinch of cinnamon or nutmeg to the cake mix for a warm, spiced touch.

A drizzle of caramel over the whipped topping adds an extra indulgent layer.

If I want more texture, I add toffee bits along with the pecans.

Storage/Reheating

I keep leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. This cake tastes great cold, but if I want to serve it warm, I microwave individual slices for about 15–20 seconds. I avoid reheating the whole cake in the oven, as it can affect the texture of the whipped topping.

Related Recipes:

Easy No Bake Pecan Coconut Praline Cookies

FAQs

How do I prevent the cake from becoming too soggy with the praline sauce?

I make sure to let the cake cool for about 5 minutes before pouring the sauce and allow it to absorb slowly. If the sauce is too hot or poured too quickly, it can pool at the bottom instead of soaking evenly.

Can I use homemade cake instead of a mix?

Absolutely. I’ve used a homemade butter pecan cake before, and it works beautifully. Just make sure it yields the same volume as a standard box mix.

Can I make this cake in advance?

Yes, I often make it a day ahead and keep it in the fridge. It actually tastes better the next day once all the flavors have soaked in.

Can I freeze this poke cake?

I wouldn’t recommend freezing it once the whipped topping is on. But I’ve frozen the cake and sauce separately before assembling, and that works well.

What’s the best way to toast pecans?

I toast chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until they’re golden and fragrant. Alternatively, I use the oven at 350°F for 8–10 minutes.

Conclusion

This Decadent Butter Pecan Praline Poke Cake is everything I love in a dessert—easy to make, rich in flavor, and perfect for sharing. The buttery cake combined with gooey praline sauce and a cool whipped topping creates an unforgettable Southern treat that’s always a hit at any gathering. Whether it’s for the holidays or just a cozy weekend, this recipe is one I return to again and again.

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