When I first stumbled upon the Caramel Butter Pecan Praline Poke Cake recipe, it quickly became a staple in my kitchen and family gatherings. It wasn’t one of those immediate “wow” moments—in fact, it took a couple of tries for me to get it just right. But once I found that perfect balance of rich caramel, buttery pecan flavor, and that classic moist poke cake texture, it transformed how I think about desserts. This cake brings a satisfying warmth and coziness that feels like a hug on a plate.
The beauty of this Caramel Butter Pecan Praline Poke Cake is in how approachable it is. I know it sounds fancy with “praline” and “poke cake” in the name, but I promise it’s not complicated. It fits nicely into my cooking routine because it comes together quickly, doesn’t require fancy equipment, and it always draws compliments when I bring it to a potluck or casual dinner. The buttery pecan cake base soaks up the caramel and praline topping perfectly, making sure every bite is rich without being too sweet or heavy.
I love how this cake has become my go-to when I want to make something special without spending hours in the kitchen. It brings me satisfaction not just for the flavors but because I’ve nailed it after experimenting. I find myself sharing this recipe with friends, encouraging them to try it — it’s friendly enough for beginners and satisfying enough for seasoned home cooks. If you’ve been looking for a caramel praline dessert that’s reliable and downright delicious, this Caramel Butter Pecan Praline Poke Cake is about to be your new favorite too. Come along, and let’s make something you’ll feel proud sharing.
What You’ll Need for This Caramel Butter Pecan Praline Poke Cake:
- 1 box Butter Pecan Cake Mix (You can also use a homemade butter pecan cake if you prefer, but the mix keeps this Caramel Butter Pecan Praline Poke Cake easy and fail-proof)
- 1 cup whole milk (For the poke cake batter; you can swap for almond milk or oat milk and keep the creamy texture)
- 1/2 cup melted butter (Adds to the rich buttery flavor; feel free to substitute with a plant-based butter for a dairy-free version)
- 1 can (14 oz) sweetened condensed milk (This makes the cake irresistibly moist; you can find this at most grocery stores near canned milk products)
- 3/4 cup packed brown sugar (This is key for that caramel flavor; I recommend light brown sugar for a more balanced taste)
- 1/2 cup butter (For the caramel praline topping; I like to use salted butter for an extra depth of flavor)
- 1 1/2 cups chopped pecans (Toasty and nutty; you can use walnuts if pecans aren’t available, but pecans are the classic choice for this Caramel Butter Pecan Praline Poke Cake)
- 1/4 cup heavy cream (For the topping; substitute with half-and-half if needed)
This Caramel Butter Pecan Praline Poke Cake keeps ingredients simple because good cooking should be accessible. If you happen to lack fresh pecans, pre-chopped varieties work well and save time. Also, buying your pecans in bulk or on sale makes this dessert economical and perfect for multiple gatherings.
A quick prep tip: Have your can opener, mixing bowls, and measuring cups ready before you start. The steps move quickly once you’re in the groove. I always include a little extra pecan topping because it gives the cake that snappy crunch and nutty finish I crave.
Don’t forget to store your butter and milk in the fridge until you’re ready to bake. Keeping everything cold helps when mixing and baking for this butter pecan cake. For more inspiration, you might like this Butter Pecan Praline Poke Cake recipe featured on 12 Tomatoes, which gave me some new ideas to try in my own kitchen.
How to Make This Caramel Butter Pecan Praline Poke Cake:
- Preheat your oven to 350°F (175°C). Start by greasing a 9×13-inch baking dish with butter or cooking spray. This helps the butter pecan cake release easily after baking.
- In a large bowl, combine the butter pecan cake mix, whole milk, and melted butter. Mix with a hand mixer or whisk just until smooth. This is your base for the poke cake. If it looks a little thick, that’s perfectly normal.
- Pour the batter into your prepared baking dish and spread evenly. Pop this in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- While the butter pecan cake bakes, prepare the caramel praline topping. Melt 1/2 cup butter in a saucepan over medium heat. Stir in the packed brown sugar and cook for about 2 minutes until it’s bubbly and smooth. Slowly add the heavy cream, stirring continuously, then mix in the chopped pecans. This is the butter pecan praline topping that brings this cake to life.
- When the cake is done baking, take it out and immediately poke holes all over it using the handle of a wooden spoon or the back of a large spoon. This is where patience pays off with your Caramel Butter Pecan Praline Poke Cake. The holes let the sweet condensed milk soak deep into the cake.
- Pour the sweetened condensed milk evenly over the hot butter pecan cake, making sure it seeps into all the holes. Trust me, this step is what makes the cake moist and addictively good.
- Spread the caramel praline topping over the cake while it’s still warm. The warmth helps the topping sink a bit into the cake but still leaves that crackly, nutty texture on top.
- Allow your Caramel Butter Pecan Praline Poke Cake to cool completely before serving. You can pop it in the fridge for a couple of hours to speed things up. Your kitchen will smell amazing when this cake is ready—like toasted pecans and butter caramel.
From start to finish, this Caramel Butter Pecan Praline Poke Cake takes about an hour, including baking and cooling time. While the cake is in the oven, clean up your workspace or set the table so everything’s ready when it comes out. If your cake looks slightly uneven after baking, don’t stress—once soaked with condensed milk and topped with caramel praline, no one will notice.
For a time-saving shortcut, use pre-chopped pecans and ready-made caramel sauce in place of making the praline topping, but I always recommend making the topping yourself because that fresh caramel flavor is unbeatable. Over time, I’ve found that watching the caramel mixture carefully as it bubbles is the trickiest part, so keep an eye on it.
If you want to see another take on this recipe, check out this Caramel Butter Pecan Praline Poke Cake Recipe shared on Facebook, it offers some extra tips that I’ve incorporated into my own method.
Serving Your Caramel Butter Pecan Praline Poke Cake:
I love to serve this Caramel Butter Pecan Praline Poke Cake slightly chilled, cut into generous squares. It shines best with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess contrasts the rich, buttery, and nutty flavors perfectly.
This Caramel Butter Pecan Praline Poke Cake truly shines when served with simple drinks like coffee or a light, mellow tea. That balance brings out the best in the caramel praline dessert without overwhelming the palate.
It’s perfect for casual family treats, holiday dinners, or potlucks where you want to bring something both impressive and easy. I remember the last time I served it at a friend’s gathering—it disappeared faster than any other dessert on the table. If you want to impress without stress, this poke cake recipe is a winner.
For a creative leftover idea, try crumbling the cake over vanilla pudding or ice cream for a quick parfait. I’ve even used bits of it in a trifle layered with whipped cream and fresh fruit during summer gatherings. Seasonal variations like adding a dash of cinnamon or nutmeg to the cake batter have been a hit too, especially during fall.
If you enjoy this dessert, you might love my easy and comforting recipes like Garlic Butter Lemon Salmon or these Garlic Butter Beef Bites with Creamy Mashed Potatoes that bring comfort to the dinner table just like this poke cake brings to dessert.
Common Questions About This Caramel Butter Pecan Praline Poke Cake:
Can I make parts of this Caramel Butter Pecan Praline Poke Cake ahead of time?
Absolutely! You can bake the butter pecan cake base a day ahead, poke the holes, and freeze it without adding the condensed milk or topping. When you’re ready to serve, defrost it, pour the condensed milk, then spread the caramel praline topping. This saves time and still tastes fresh.
What’s a good substitute for pecans in this Caramel Butter Pecan Praline Poke Cake?
Walnuts or almonds work well if you want a different nutty flavor, but pecans really complete the classic praline taste. If you’re nut-free, try toasting some seeds like pumpkin or sunflower seeds for crunch.
How can I adjust this Caramel Butter Pecan Praline Poke Cake for more or fewer people?
This recipe is for a 9×13 inch pan, serving about 12. For fewer people, use an 8×8 pan and reduce baking time slightly. For a bigger crowd, double the recipe and use a larger baking dish or two pans baked at the same temperature.
What if my poke cake doesn’t soak up the sweetened condensed milk?
If it seems dry, make sure you poke holes evenly and pour the milk while the cake is still warm. Sometimes letting it sit for at least an hour helps the milk absorb fully.
Can I make the caramel praline topping ahead?
Yes, you can prepare the topping ahead and warm it gently before spreading it on your poke cake. Just stir well as the caramel can thicken upon cooling.
Is this Caramel Butter Pecan Praline Poke Cake gluten-free?
To make it gluten-free, try using a gluten-free butter pecan cake mix, or bake a gluten-free butter pecan cake base. The rest of the ingredients are naturally gluten-free.
How do I store leftovers of this Caramel Butter Pecan Praline Poke Cake?
Cover leftovers well and refrigerate. It keeps well for up to 4 days. Let it come to room temperature before serving, or enjoy it chilled for a firmer texture.
If you want to see more reader-tested variations, this Butter pecan praline poke cake recipe group on Facebook has lots of helpful tips and community favorites.
Final Thoughts on This Caramel Butter Pecan Praline Poke Cake:
This Caramel Butter Pecan Praline Poke Cake has a special place in my recipe collection because it’s the dessert that brings people together. It’s reliably moist and flavorful each time I make it, and I’ve shared it so often that it feels like part of my family’s story. The warm caramel and nutty praline topping make it feel a little indulgent, but it’s simple enough for weeknight treats or last-minute company.
My Top Tips for This Caramel Butter Pecan Praline Poke Cake:
- Use the handle of a wooden spoon to poke your holes evenly so the condensed milk soaks throughout.
- Be attentive when making the praline topping—stir constantly to prevent burning and get that perfect caramel flavor.
- For extra texture, add a few extra pecans on top right before serving.
I’ve also enjoyed versions swapping pecans for walnuts, adding a sprinkle of cinnamon to the batter, and even drizzling a bit of sea salt caramel over the top for a salty-sweet twist. The classic caramel and butter pecan versions get the most requests at gatherings, though.
If you give this Caramel Butter Pecan Praline Poke Cake a try, I hope you find as much joy making and sharing it as I have. It’s a dessert with heart and a reliable crowd-pleaser that’s well worth the spot in your recipe box.
For more cozy recipes that pair wonderfully with the rich flavors of this cake, check out my simple yet tasty Garlic Butter Salmon.
Enjoy every bite, friends! This cake is one to make again and again.
Caramel Butter Pecan Praline Poke Cake
Indulge in this rich Caramel Butter Pecan Praline Poke Cake featuring moist cake soaked with creamy caramel and topped with buttery pecan pralines for a decadent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup caramel sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 1 1/2 cups pecan halves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Prepare the cake mix according to package instructions using water, oil, and eggs.
- Pour the batter into a greased 9×13 inch baking pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Remove the cake from oven and let cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly all over the cake surface.
- Pour caramel sauce evenly over the cake, allowing it to seep into the holes.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, salt, and vanilla extract. Bring to a boil and cook for 3-4 minutes until thickened.
- Add pecan halves to the caramel mixture and stir to coat.
- Spread the pecan praline topping evenly over the caramel-soaked cake.
- Allow the cake to cool completely before serving. Optionally refrigerate for 1 hour to set.
Notes
For an extra creamy touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.