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Easy Pecan Praline Cake

Featured in Sweet bites of pure joy.

This rich Southern dessert features butter pecan cake with coconut pecan frosting, drenched in a warm praline topping. A must-try for pecan fans.
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alicia in the kitchen
Updated on Fri, 16 May 2025 10:40:40 GMT
A serving of pecan cake with caramel sauce and nuts on top. Pin it
A serving of pecan cake with caramel sauce and nuts on top. | tasteofsavor.com

Let me tell you about my absolute favorite Southern dessert! This Butter Pecan Praline Poke Cake is pure cozy sweetness. I first found it ages back and honestly, it's never left my baking rotation. That praline sauce soaks right through, giving you these heavenly gooey bites and those pecans on top? Crunch city. When this is in my oven, everyone in the house starts circling the kitchen!

Irresistible Reasons for This Cake

I love easy desserts with big payoffs, especially when I'm in a hurry. Don't be fooled by the box mix start nobody will know! The best part? Pouring over the warm praline sauce and seeing all those pockets fill up like little caramel rivers. The cake actually gets even tastier after some fridge time so it's awesome for getting ahead on busy days.

Ready to Make Something Delicious

  • Time to Chill: Give it an hour in the fridge—all the flavors come together and the texture sets up beautifully.
  • Sauce Magic: It's wild seeing butter, sweetened milk, pecans, and a splash of vanilla blend into thick praline goodness.
  • Bake Away: Let the oven do its thing for 35 minutes or so, then poke holes all over—honestly, it's the most fun step!
  • Finishing Move: Pour the hot praline sauce on and watch it soak right in. So satisfying.
  • Prep Time: Heat your oven to 350°F and give a quick spray or rub to your 9x13 pan.
  • Mixing Bowl Fun: Stir up your cake mix, frosting, eggs, oil, and milk until it's totally smooth then add those toasted pecans right at the end.

Little Tricks I Swear By

After baking this cake a million times, I've learned a few hacks! Always toast your pecans because the flavor pops. Make sure the praline sauce is hot when you pour it so it really soaks in. I poke holes about every inch, seems to get just the right amount of sauce. Sometimes I'll splash in a bit of bourbon to make it feel fancy—trust me, it's next level!

Get Ahead and Relax

This is my survival dessert for hectic weeks! It'll hang out perfectly in the fridge for at least five days as long as it's sealed up tight. Want portions ready for the month? Cut, wrap, and freeze each piece—they'll last three months. Just pull and thaw in the fridge for the best result!

The Ultimate Serving Ideas

The best way to enjoy it? Even plain it's awesome, but a scoop of vanilla ice cream or some homemade whipped cream makes it extra special. Drizzle more caramel and shake on a handful of toasted pecans, then pair it with strong coffee. You won’t want the plate to end!

Why This One Stands Out

The biggest thing for me? This dessert brings that warm Southern vibe to every bite! The sweet praline blended with crunchy buttery pecans is just so soothing. Even my friends who are new to baking make this and nail it every single time.

More Sweet Ideas

If poke cakes are your thing, try some others from my stash! The Coconut Cream is a tropical dream. Chocolate Turtle is over-the-top chocolatey decadence. And Lemon Blueberry? It’s sunshine on a plate for parties or picnics.

Top Kitchen Tricks Here

Let me give you some of my go-to secrets. Toast those pecans but keep an eye on them—they burn fast! Pour the sauce while it's still hot so every bite gets plenty. And don’t rush chilling the cake in the fridge—that’s where all the goodness soaks in!

Keep It Tasting Fresh

This dessert stays fresh in the fridge for the better part of a week if you keep it covered. If you want to work way ahead, wrap up and freeze whatever you want. I often double the batch so I have an extra waiting in the freezer for a surprise craving!

This Dessert Always Wins

Whether it's a backyard BBQ or Sunday dinner, this one's always a crowd-pleaser! Something about that gooey praline, moist cake, and crunchy nuts gets folks begging for the how-to. Make it once and it'll be the thing everyone asks you to bring again!

A creamy treat packed with pecans shown up close in a baking pan. Pin it
A creamy treat packed with pecans shown up close in a baking pan. | tasteofsavor.com

Frequently Asked Questions

→ What happens when you toast pecans?
It brings out their natural flavor and adds crunch. Just pop them in the oven for 5-10 minutes for a deeper taste.
→ How far should the cake holes go?
Poke them halfway down so the sauce spreads evenly but leaves the cake sturdy.
→ Can I prepare this cake in advance?
Absolutely! It actually tastes better after chilling in the fridge for at least an hour. The flavors meld beautifully.
→ Why mix coconut pecan frosting into the batter?
It makes the cake extra moist, adds richness, and balances the butter pecan flavor perfectly.
→ What's the best way to store it?
Keep it in the fridge with a cover. The cake stays moist and the praline sauce keeps fresh for days.

Pecan Praline Poke Cake

Moist pecan cake soaked with gooey praline sauce and finished with crunchy toasted pecans. Great for celebrations.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cake (9x13-inch))

Dietary: Vegetarian

Ingredients

01 1 box (15.25 oz) of butter pecan cake mix.
02 1 can (15.5 oz) of coconut pecan frosting.
03 4 eggs, large size.
04 3/4 cup of cooking oil.
05 1 cup whole milk.
06 1/2 cup pecans, toasted and chopped.
07 1 can (14 oz) of sweetened condensed milk.
08 1/4 cup butter, unsalted.
09 1 teaspoon of vanilla flavoring.
10 1/2 cup more toasted pecans (for the sauce).

Instructions

Step 01

Set your oven to 350°F and grease a 9x13-inch pan with butter or spray.

Step 02

In a bowl, whisk together the cake mix, frosting, eggs, oil, and milk until lump-free. Gently fold in the pecan bits.

Step 03

Transfer the batter into the prepared pan. Bake for 35 to 40 minutes. Toothpick should come out clean when ready.

Step 04

When the cake's still hot, use the end of a wooden spoon to poke evenly spaced holes halfway through it.

Step 05

In a saucepan, heat the condensed milk and butter until it just starts bubbling. Take it off the heat and stir in the pecans and vanilla.

Step 06

Slowly pour the warm sauce over the cake, letting it fill the holes. Shake the pan gently, and sprinkle extra pecans on top.

Step 07

Let it sit in the fridge for about an hour before cutting and enjoying.

Notes

  1. Roasting the nuts at 350°F for 5 to 10 minutes really boosts their flavor.
  2. Make sure the holes are spaced evenly to get the sauce to soak properly.
  3. Cooling it down brings out the best flavors.

Tools You'll Need

  • Baking pan (9x13-inch).
  • Hand or stand mixer.
  • Saucepan, medium-sized.
  • Wooden spoon or similar tool for poking holes.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (milk, butter).
  • Contains eggs.
  • Contains tree nuts (pecans).
  • Contains wheat (in the cake mix).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 638
  • Total Fat: 38 g
  • Total Carbohydrate: 65 g
  • Protein: 8 g