I still remember the first time I tasted a butter pecan praline poke cake it was at a family gathering, and that rich, buttery aroma filled the whole house. It instantly took me back to those cozy southern kitchens where desserts bring everyone together. If you’ve ever struggled to find a cake recipe that’s moist, flavorful, and simple enough to make on a busy weeknight, this butter pecan praline poke cake is your answer. Unlike many other poke cakes floating around online, butter pecan praline poke cake recipe strikes the perfect balance between nutty praline sweetness and that irresistible buttery pecan crunch all while being surprisingly easy to prepare.

Whether you’re craving a dessert to wow guests or just need a comforting treat after a long day, this cake promises to deliver both taste and nostalgia. Best of all, it’s customizable for different dietary needs and seasons. In the next sections, I’ll walk you through everything you need to know to make this classic Southern-inspired favorite shine in your kitchen.

Ingredients Breakdown & Substitutions

To nail this butter pecan praline poke cake, every ingredient plays a star role. Here’s a detailed look at what you’ll need and some smart swaps if you want to tweak the recipe:

Ingredients for butter pecan praline poke cake arranged flat lay

Ingredient	Role in Recipe	Possible Substitutions	Where to Buy / Notes
Yellow cake mix	Base of the cake, provides structure	Gluten-free cake mix for GF option	Most supermarkets or online baking stores
Butter	Adds rich, creamy flavor and moistness	Dairy-free margarine or coconut oil (dairy-free)	Local grocery or specialty stores
Brown sugar	For caramel-like sweetness in praline	Coconut sugar for lower glycemic index	Grocery or health food stores
Chopped pecans	Crunchy nutty texture	Walnuts or almonds for nut variety	Fresh or roasted pecans from markets
Sweetened condensed milk	Moistens cake and adds sweetness	Evaporated milk + honey (for less sugar)	Grocery aisles, canned goods section
Caramel sauce	Enhances praline flavor and glaze	Homemade caramel or maple syrup	Store-bought or homemade
Vanilla extract	Flavor enhancer	Almond extract for twist	Grocery stores or online

Pro tip: For a keto-friendly or low-carb version, use almond flour cake mix and sugar substitutes like erythritol.

Step-by-Step Instructions with Expert Tips

Let’s get baking! Follow these easy steps carefully, and you’ll have a buttery, nutty, and irresistibly moist poke cake in no time.

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.
Prepare the yellow cake mix according to the package instructions, substituting butter for oil if desired. Beat the batter until smooth.
Pour the batter evenly into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Pro tip: Don’t overbake! Start checking around 23 minutes to avoid dryness.
While the cake bakes, prepare the praline topping. In a saucepan, melt butter and brown sugar together over medium heat until bubbling, then stir in chopped pecans. Remove from heat.
Once the cake is out and still warm, use the handle of a wooden spoon to poke holes evenly all over the surface about 1-inch apart.
Pour sweetened condensed milk slowly over the cake, letting it seep into the holes.
Drizzle the praline topping and caramel sauce evenly on top.

Expert tip: Use a spoon to spread the praline evenly without breaking the cake surface.
Refrigerate the cake for at least 2 hours, preferably overnight, to let the flavors meld and the cake fully absorb the milk and praline goodness.
Before serving, garnish with extra chopped pecans or a light dusting of powdered sugar if desired.

Troubleshooting: If your cake feels too dense, try poking smaller holes next time to avoid losing too much structure.

Why butter pecan praline poke cake Recipe Is a Must Try

Super moist and flavorful: The poke method infuses the cake with sweet milk and praline sauce, delivering rich moisture.
Easy enough for any skill level: Even if you’re new to baking, the step-by-step process is foolproof.
Crunchy pecans add perfect texture: The praline topping adds a satisfying nutty crunch to every bite.
Versatile for dietary swaps: From gluten-free to keto, you can customize without losing flavor.
Great for gatherings or weeknights: It’s impressive enough for guests but quick enough for a midweek dessert.

Storage, Make-Ahead & Freezing Tips

To keep your butter pecan praline poke cake fresh and delicious:

Refrigerate: Store covered in an airtight container for up to 4 days. The flavors actually deepen when chilled!
Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm individual slices in the microwave for 15-20 seconds to revive the buttery softness.
Leftover ideas: Use leftover slices to make decadent ice cream sandwiches or crumble over yogurt.

Trust me, I’ve made butter pecan praline poke cake ahead for family reunions and it never loses its charm.

Creative Variations & Serving Ideas

Ready to switch things up? Here are some delicious ways to customize your butter pecan praline poke cake:

Add a layer of cream cheese frosting before pouring the condensed milk for a tangy contrast.
Swap pecans for toasted hazelnuts or macadamia nuts for a unique twist.
Mix in some cinnamon or nutmeg into the cake batter for warm spice notes.
Top with whipped cream and fresh berries for a light, refreshing finish.
Serve alongside hot coffee, bourbon caramel sauce, or a glass of cold milk for the ultimate indulgence.

Nutrition Value Of butter pecan praline poke cake

Here’s the approximate nutrition per serving (1 slice, based on 12 servings):

Nutrient	Amount
Calories	380 kcal
Protein	5 g
Carbohydrates	52 g
Fat	15 g (6 g saturated)
Fiber	2 g
Sugar	38 g
Vitamin A	400 IU
Iron	1.2 mg

Dietary notes: Butter pecan praline poke cake recipe contains gluten and dairy but can be modified for gluten-free or dairy-free diets with substitutions. Calculated using USDA database and nutrition software values are approximate.

Expert Tips

Poking holes in butter pecan praline poke cake with wooden spoon handle

Use room temperature ingredients: Butter and eggs mix better and produce a lighter cake.
Don’t skip the poke step: It allows the milk and praline to soak in, making the cake moist.
Cool cake slightly before poking: Warm, not hot, to avoid breaking apart.
Toast pecans for extra flavor: 5 minutes at 350°F enhances nuttiness.
Measure flour correctly: Spoon and level to avoid dense cake.
If topping is too runny, simmer longer: To thicken praline sauce without burning.

These tips come from years of baking experience trust me, they make all the difference!

FAQs

Q1: Can I make butter pecan praline poke cake vegan?

A: Yes! Use a vegan cake mix, substitute butter with coconut oil or vegan margarine, and swap sweetened condensed milk with a coconut milk-based version.

Q2: How long can I store the poke cake?

A: Refrigerated, it lasts about 4 days covered. For longer storage, freeze up to 2 months. Thaw in fridge before serving.

Q3: Can I use homemade caramel sauce?

A: Absolutely! Homemade caramel adds a personal touch and richer flavor. Just drizzle after the cake is poked and milk is added.

Conclusion

Butter pecan praline poke cake is truly a game-changer in the dessert world bringing together buttery richness, praline crunch, and moist cake in one delightful bite. Whether you’re baking for a special occasion or just treating yourself, butter pecan praline poke cake recipe delivers on flavor, ease, and nostalgia. Have you tried making poke cakes before? What’s your favorite variation? Drop a comment below I love hearing your stories!

If you enjoyed this, check out my other desserts like Butter Pecan Cake. Don’t forget to subscribe and follow us on Pinterest @TidbitRecipe for more easy, delicious recipes sent straight to your kitchen.

Butter Pecan Praline Poke Cake

This Southern-inspired poke cake is moist, sweet, and nutty—perfect for holidays or anytime you need a comforting dessert that’s easy to prepare.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Chill Time 2

Total Time 45

Course Dessert

Cuisine Southern American

Servings 12 servings

Calories 380 kcal

Equipment

Oven
9×13 baking pan

Ingredients

Cake Base

yellow cake mix
butter

Praline Topping

brown sugar
chopped pecans

Filling & Garnish

sweetened condensed milk
caramel sauce
vanilla extract

Instructions

Preheat oven to 350°F (175°C), grease a 9×13-inch pan.
Prepare cake batter using yellow cake mix and butter.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
While cake bakes, melt butter and brown sugar. Stir in chopped pecans to create praline topping.
Once cake is warm, poke holes evenly across the surface.
Pour sweetened condensed milk over the cake, letting it seep into the holes.
Drizzle praline topping and caramel sauce over the cake.
Refrigerate for at least 2 hours or overnight before serving.
Garnish with extra chopped pecans before serving if desired.