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Butter Pecan Praline Poke Cake

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This Butter Pecan Praline Poke Cake features a moist butter pecan cake made easy with a boxed mix, soaked with a luscious filling of sweetened condensed milk and caramel, and finished with whipped topping, caramel drizzle, and pecans. It’s crowd-pleasing, easy to transport, and even improves in flavor and texture after chilling, making it the perfect make-ahead dessert for gatherings.
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Cook Time 30 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 box butter pecan cake mix
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
For the praline filling & toppings
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce
  • 1 cup chopped pecans
  • 1 container (8 oz) whipped topping thawed
  • 1/4 cup caramel sauce for drizzling
  • 1/2 cup chopped pecans for topping

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Wooden spoon (for poking cake)
  • Spatula

Method
 

  1. Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. In a large bowl, beat together the cake mix, eggs, water, and vegetable oil until you have a smooth, lump-free batter.
  3. Pour the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center emerges clean. Let the cake cool for about 10 minutes.
  4. Once slightly cooled, use the handle of a wooden spoon to poke holes all over the cake, making sure they reach the bottom and are spaced evenly.
  5. In a medium bowl, stir together the sweetened condensed milk and 1/2 cup caramel sauce. Gradually pour the mixture over the entire cake so it seeps into all the holes. Sprinkle 1 cup chopped pecans over the top.
  6. Allow the cake to cool completely at room temperature before moving on to the topping.
  7. Spread the thawed whipped topping evenly over the entire surface of the cake for a smooth layer.
  8. Drizzle the remaining 1/4 cup caramel sauce across the whipped topping, then sprinkle the final 1/2 cup of chopped pecans on top. Refrigerate for at least 2 hours so the flavors meld and the cake fully sets.

Notes

Letting the cake cool slightly before poking ensures it stays intact while absorbing the filling well. Toasting pecans before adding them can intensify their flavor and crunch. This cake is at its best after chilling for at least two hours, and you can even make it a day or two ahead—the texture and flavor only improve. For a nut-free version, simply skip the pecans. Store leftovers tightly covered in the refrigerator for up to four days; for longer storage, freeze individual slices, though the whipped topping may lose some of its fluffiness.

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