Butter Pecan Praline Poke Cake

A Decadent, Nostalgic Dessert with Rich Pecan Flavor

Imagine a cake that is soft, buttery, and moist, soaked through with sweet vanilla-caramel sauce, and studded with crunchy pecan praline bits — a dessert that feels both like a homey Southern pecan pie and a light, fluffy sheet cake. That’s exactly what a Butter Pecan Praline Poke Cake delivers: comfort, elegance, and nostalgia all in one. It’s perfect for potlucks, family celebrations, or any time you want to treat yourself with something a little indulgent yet not fussy.

In this guide you’ll find everything: the full list of ingredients, step-by-step instructions, tips to get the texture just right, variations (including gluten-free or lower-sugar options), make-ahead advice, serving ideas, storage guidance, and a nutrition estimate. Whether you’re a confident baker or someone who only bakes on special occasions, this cake is well worth your time.

Why This Butter Pecan Praline Poke Cake Is a Show-Stopper

1. Moisture: By “poking” holes into the baked cake and pouring a buttery sauce over it, the cake becomes incredibly moist — every bite is soaked in flavor.

2. Flavor Layers: There’s a classic vanilla cake base, then a butter-pecan praline sauce, and finally crunchy pecan praline bits on top. The layers complement one another beautifully.

3. Texture Contrast: The soft cake, liquid sauce, and crunchy praline pieces create wonderful textures.

4. Visual Appeal: When you slice into it, you’ll see sauce glistening between cake layers, and the topping gives a golden, caramelized finish.

5. Make-Ahead Friendly: It can be made a day ahead; the flavors meld overnight, and the sauce has time to infuse the cake.

6. Crowd-Pleasing: Perfect for gatherings — easy to slice, hard to resist.

Ingredients

Here is what you’ll need to make a Butter Pecan Praline Poke Cake (serves about 12–16, depending on pan size):

For the Cake Base

• 1 box (or equivalent homemade) yellow or butter cake mix

• Ingredients called for on the cake mix box (usually eggs, oil, water)

• 1 teaspoon vanilla extract (optional but recommended for extra flavor)

For the Butter-Pecan Sauce (to pour into the cake)

• 1 cup heavy cream

• 1/2 cup unsalted butter (1 stick)

• 1 cup light brown sugar, packed

• 1 teaspoon vanilla extract

• 1 cup roughly chopped pecans (plus a little extra for topping)

For the Praline Topping

• 1 cup pecans, chopped or halved

• 1/2 cup granulated sugar

• 1/4 cup unsalted butter

• 2 tablespoons light corn syrup (or golden syrup)

• 1/4 teaspoon salt

• Pinch of cinnamon (optional, for warmth)

For Garnish (Optional)

• Whipped cream or whipped topping

• Extra pecan halves

• A sprinkle of flaky sea salt (if you like a salty-sweet balance)

Equipment You’ll Need

• 9×13-inch baking pan (or similar rectangular baking dish)

• Mixing bowls (large for cake batter, medium for sauce, small for praline)

• Saucepan for sauce

• Skillet (or another small saucepan) for praline bits

• Whisk

• Spatula

• Wooden skewer or fork (to poke holes)

• Baking rack

• Serving spatula or knife

Step-by-Step Instructions

1. Prepare the Cake

1. Preheat your oven to about 350°F (175°C) or temperature indicated on the cake mix instructions.

2. Grease your 9×13 baking pan generously (butter or non-stick spray works well), and line the bottom with parchment paper if you want easier removal.

3. In a large mixing bowl, combine the cake mix, the eggs, oil, water (or other wet ingredients according to the box), and the added teaspoon of vanilla extract. Stir until smooth and well combined.

4. Pour the batter into the prepared pan, spreading it evenly.

5. Bake the cake according to the package directions, generally around 25–30 minutes, or until a toothpick inserted comes out clean (or with a few moist crumbs but no raw batter).

6. Remove the cake and allow it to cool in the pan for about 10–15 minutes, just enough that it’s still warm but firm enough to poke.

2. Make the Butter-Pecan Sauce

1. While the cake is baking, prepare the sauce. In a medium saucepan over medium heat, melt the stick of butter.

2. Add the brown sugar and whisk until it dissolves and combines with the butter. Continue cooking, stirring frequently so it doesn’t burn.

3. Slowly pour in the heavy cream while whisking carefully. The mixture may bubble vigorously, so go slow and whisk constantly to keep it smooth.

4. Bring the sauce to a gentle simmer (not a hard boil), and let it cook for a few minutes (2–3 minutes) so it thickens slightly.

5. Remove from heat, stir in the vanilla extract and the 1 cup of chopped pecans. The pecans will soak into the warm sauce, releasing flavor.

6. Let the sauce cool for a minute or two (it should still be pourable, but not dangerously hot).

3. Poke the Cake and Pour in the Sauce

1. Using a wooden skewer, fork, or even a chopstick, poke holes all over the warm cake. Make about 20–25 holes in the 9×13 cake, spaced fairly evenly. The idea is to give the sauce places to seep into.

2. Slowly pour the warm butter-pecan sauce over the top of the cake, ensuring that it seeps into the holes. Use a spatula or spoon to gently coax sauce into any dry spots.

3. Once you’ve poured all or most of the sauce, let the cake sit for at least 15 minutes so it absorbs. For best results, allow the cake to cool completely, then cover and refrigerate for several hours or overnight — that way, the sauce really soaks in deeply.

4. Make the Praline Topping

1. In a clean skillet or small saucepan over medium heat, melt 1/4 cup of butter.

2. Add the granulated sugar and corn syrup, stirring until well combined. Let the mixture bubble and cook, stirring gently, until it begins to turn golden brown (caramelize). Watch carefully — sugar can burn quickly.

3. Once it reaches a light amber color, stir in the chopped pecans, salt, and cinnamon if using.

4. Continue cooking for a minute or so until the pecans are well coated and the sugar mixture thickens.

5. Remove from heat and immediately drop spoonfuls of the praline mixture onto a sheet of parchment or a silicone mat. Spread a little so the praline forms thin clusters. Let it cool and harden.

5. Top the Cake

1. Once the cake has cooled and the sauce is well absorbed, break up the hardened praline bits into clusters.

2. Sprinkle the praline clusters evenly over the top of the cake. Press gently so some bits stick into the cake surface.

3. If desired, pipe or spread whipped cream around the edges or in decorative dollops, and add extra pecan halves or a pinch of flaky sea salt for contrast.

6. Serve

• Use a sharp knife to cut the cake into squares. Because the sauce moistened it, you’ll want a clean, gentle cut to preserve shape.

• Serve slightly chilled or at room temperature. The cake is rich: a little goes a long way.

• If you like, serve with a scoop of vanilla ice cream or a swirl of whipped cream on the side.

Tips for Perfect Results

• Don’t overbake: Overbaking dries out the cake, making it less capable of absorbing the sauce. Keep an eye during the last few minutes.

• Poke efficiently: Use a long wooden skewer or even the handle of a wooden spoon to make deep holes without damaging the edges.

• Monitor the sauce heat: When making the butter-pecan sauce, whisk constantly when adding cream because the sugar-butter mixture will bubble and rise.

• Praline caution: When making praline, the sugar mixture is very hot, and pecans cook fast — be careful and use a silicone spatula or heat-safe spoon.

• Cooling time: For the best texture, allow the cake to sit after pouring sauce, then chill for several hours so that stabbing sweet sauce fully infuses into the cake.

• Storage: If covering in the refrigerator, use a cake carrier or loosely tent with foil so praline topping doesn’t break apart.

Variations & Customizations

This recipe is very versatile. Here are some ideas to tailor it to your tastes or dietary needs:

1. Gluten-Free Version: Use a gluten-free cake mix or make a flour-based cake from scratch with a gluten-free flour blend. Make sure to use gluten-free baking mix.

2. Lower-Sugar Option: Substitute brown sugar in the sauce with light brown sugar or coconut sugar; reduce the amount slightly. Use sugar-free or low-sugar cake mix.

3. Nut-Free: Skip pecans entirely and replace with toasted seeds (like sunflower or pumpkin) — though you’ll lose the classic pecan praline flavor.

4. Caramel Swap: Use salted caramel sauce instead of making your own, and skip the pecan praline topping (or just sprinkle chopped pecans on top).

5. Coffee Flavor: Stir a teaspoon of instant espresso powder into the sauce for a slight coffee undertone.

6. Boozy Version: Add a tablespoon of bourbon or rum to the butter-pecan sauce once it’s off the heat for a grown-up twist.

7. Chocolate Twist: Sprinkle chocolate chips in the cake batter before baking, or drizzle melted chocolate over the praline as it sets.

8. Whipped Topping: Use flavored whipped topping (vanilla, cinnamon) or lightly sweetened whipped cream to serve alongside or pipe on top.

Make-Ahead and Storage Instructions

• Make-Ahead: This cake is perfect for preparing a day in advance. Bake, poke with holes, pour sauce, and chill overnight. Make the praline topping the same day or the night before. When ready to serve, top with the praline bits.

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4–5 days. Because of the buttery sauce, the cake will stay moist and rich.

• Freezing: You can freeze individual cake pieces (without praline topping for best texture) by wrapping each square in plastic wrap, then placing in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight, then sprinkle praline bits on before serving.

• Transporting: If taking the cake to a gathering, transport the sauce-infused cake separately from the praline clusters if possible, then top it just before serving to keep the praline crisp.

Serving Suggestions & Pairings

• Serve with vanilla bean ice cream: The cold, creamy ice cream pairs beautifully with the warm, buttery pecan sauce.

• Add a side of fresh fruit: Sliced pears, apples, or berries work well to balance the richness.

• Brew a strong cup of coffee or espresso: The nutty, caramel flavors of the cake go excellently with a dark roast.

• For brunch, put out a coffee-caramel bar: Offer this cake alongside whipped cream, pecans, caramel drizzle, and berries so guests can customize.

• On special occasions, plate small slices on dessert plates with a mint sprig or dust with powdered sugar for a refined presentation.

Nutrition Estimate (Per Serving, ~1 Slice)

Here’s a rough estimate for one piece (assuming 12 servings):

• Calories: Approximately 460–520 kcal

• Fat: ~28–32 g (from butter, pecans, cream)

• Carbohydrates: ~45–55 g (cake, sugars)

• Protein: ~6–8 g (from eggs, pecans)

• Sugar: ~30–35 g

Exact values will depend on the specific cake mix and brands you use. If you’re concerned about sugar or fat, you can try the lower-sugar or lighter variations above.

Troubleshooting Common Issues

Why This Is My New Favorite Go-To Dessert

For me, the Butter Pecan Praline Poke Cake hits a sweet spot: it feels elevated enough for special occasions, but it’s also easy enough to make for a cozy weekend treat. The way the sauce seeps into the cake makes every forkful melt in your mouth, and the praline bits add just the right crunch to give it a finishing touch.

This dessert doesn’t scream “fancy bakery only” — you can make it in your home kitchen with pantry staples and feel like you’ve made something gourmet. Plus, the make-ahead capabilities are a major plus: you can bake one day, dress it the next, and serve when you’re ready.