Go Back
A slice of butter pecan praline poke cake on a white cake stand, with a blurred whole cake in the background.

butter pecan praline poke cake

Chef Julia
Indulge in a butter pecan praline poke cake moist, caramel-soaked, and topped with nutty frosting. Perfect for any sweet craving
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

For the Cake:

  • 1 box 15.25 oz vanilla cake mix (or homemade vanilla cake batter)
  • 1 cup water
  • ½ cup unsalted butter melted
  • 3 large eggs
  • For the Caramel Filling:
  • 1 cup caramel sauce store-bought or homemade
  • ½ cup sweetened condensed milk

For the Butter Pecan Frosting:

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2-3 tablespoons heavy cream adjust for desired consistency
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans toasted

For Garnish:

  • ½ cup caramel sauce for drizzling
  • ¼ cup chopped pecans for topping

Ingredient Tips and Substitutions

  • Vanilla Cake Mix: If you prefer homemade use your favorite vanilla cake recipe.
  • Caramel Sauce: Opt for a high-quality store-bought sauce or make your own for a richer flavor.
  • Sweetened Condensed Milk: This adds creaminess to the filling but you can substitute with evaporated milk for a lighter option.
  • Pecans: Toast them lightly for extra nutty flavor. If you’re allergic try toasted almonds or walnuts.
  • Dairy-Free Option: Use plant-based butter and dairy-free caramel sauce to make this cake allergy-friendly.

Instructions
 

Step 1: Bake the Cake

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  • In a large mixing bowl, combine the vanilla cake mix, melted butter, water, and eggs. Mix until smooth and well combined.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Pro Tip: Let the cake cool for 10-15 minutes before poking holes—this prevents it from crumbling.

Step 2: Poke and Fill

  • Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about 1 inch apart.
  • In a small bowl, mix the caramel sauce and sweetened condensed milk.
  • Slowly pour the caramel mixture over the cake, making sure it seeps into the holes. Use a spatula to spread it evenly.
  • Pro Tip: Warm the caramel sauce slightly if it’s too thick—this makes it easier to pour.

Step 3: Make the Butter Pecan Frosting

  • In a mixing bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until smooth and fluffy.
  • Fold in the toasted chopped pecans for that irresistible nutty crunch.

Step 4: Assemble and Chill

  • Spread the butter pecan frosting evenly over the cake.
  • Drizzle with additional caramel sauce and sprinkle with chopped pecans for a beautiful finish.
  • Refrigerate the cake for at least 2 hours (or overnight) to let the flavors meld and the cake set.
  • Pro Tip: For cleaner slices, dip your knife in hot water before cutting.

Step 5: Serve and Enjoy!

  • Once chilled, slice your Butter Pecan Praline Poke Cake into squares and serve. Pair it with a cup of coffee or a scoop of vanilla ice cream for an extra treat.

Notes

Nutrition Information (Per Serving)
  • Calories: 450
  • Total Fat: 22g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 75mg
  • Sodium: 320mg
  • Total Carbohydrates: 60g
    • Dietary Fiber: 1g
    • Sugars: 45g
  • Protein: 4g
Nutritional values are approximate and may vary based on specific ingredients used.
Keyword Butter Pecan Praline Poke Cake