Butter Pecan Praline Poke Cake

Butter pecan cake mix, coconut pecan frosting, sweetened condensed milk, and pecans come together in this easy poke cake recipe!

this Recipe

Let me tell you how this Butter Pecan Praline Poke Cake came into my life. It was one of those weekends where nothing went according to plan. The kids were wild, the house was a mess (what’s new?), and I was supposed to bring a dessert to Sunday dinner at my mom’s. Of course, I waited until the last minute. Sound familiar?

I remembered my grandma used to make something kind of like this for family gatherings—a buttery cake loaded with pecans and drowned in some kind of sweet sauce that made everyone groan with happiness. I couldn’t find her exact recipe (probably tucked away in one of her cookbooks that no one’s allowed to touch), so I pieced together this little number.

I wasn’t sure it was going to work. I mean, poking holes in a cake? It felt weird. But wow, when I drizzled that warm praline sauce over the top and watched it disappear into every crevice, I knew we were onto something. Let’s just say there wasn’t a crumb left by the end of the night. My sister even licked her plate. Classy, right?

Why You’ll Love This Butter Pecan Praline Poke Cake Recipe?

This Butter Pecan Praline Poke Cake checks every box on my “make it again” list:

• It’s stupid easy (we’re using a box mix and canned frosting here, folks—no shame).
• It’s a crowd-pleaser. Seriously, people will ask for the recipe and then swear they made it from scratch.
• That sauce? Insane. Sweet, buttery, loaded with pecans… it soaks into the cake and makes it unbelievably moist. Sorry, I hate the word too, but there’s no other way to describe it!
• It’s perfect for holidays, potlucks, or when you just want a slice of something comforting on a random Tuesday.

Ingredient Notes:

Here’s the lowdown on what makes this cake magic:

• Butter Pecan Cake Mix: If you find it, grab it. If not, yellow or spice cake mix works fine in a pinch—just throw in extra pecans.
• Coconut Pecan Frosting: This goes in the batter. Trust me. It makes the cake extra rich and full of texture.
• Eggs (4 of them): Standard cake stuff—adds structure and richness.
• Oil: Canola or vegetable. Keeps it tender and, you guessed it, moist.
• Milk: Whole milk makes it creamier, but use what you have. I’ve done it with 2%, and it was still delish.
• Chopped Pecans: Because a butter pecan cake without pecans is just sad.

And for the sauce:

• Sweetened Condensed Milk: Liquid heaven. Thick, sweet, and perfect for soaking.
• Butter: Makes everything better.
• More Pecans: There’s no such thing as too many.

How To Make Butter Pecan Praline Poke Cake?

Step 1: Mix It All Up

Preheat your oven to 350°F. Grease a 9×13 pan—because nothing’s sadder than cake stuck in the pan.

In a big bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Mix until smooth. I use a hand mixer, but a good old wooden spoon works if you’re going for an arm workout.

Then stir in 1/2 cup chopped pecans. Don’t skimp on these. They make every bite better.

Step 2: Bake It

Pour the batter into your greased pan and bake for about 30-40 minutes. Start checking around the 30-minute mark. You want a toothpick to come out clean (unless you hit a gooey pecan… then who knows?).

Step 3: Poke It

This is the fun part. Grab the handle of a wooden spoon and poke holes all over the cake. I usually make rows—OCD tendencies—but you do you.

Step 4: Sauce Time

In a saucepan, melt 1/4 cup butter. Stir in a can of sweetened condensed milk and 1/2 cup chopped pecans. Heat gently until it’s all warm and combined. Don’t let it boil—just melt into goodness.

Step 5: Pour That Magic

Slowly pour the sauce over the cake. Watch it seep into those holes. It’s like cake ASMR.

Let it cool (if you have more self-control than me) and then slice it up. If it’s still warm when you sneak a piece? I won’t tell.

Storage Options:

• Fridge: Cover tightly and store for up to 4 days. It’s great cold or warmed up for 10 seconds in the microwave.
• Freezer: Slice and freeze individually. Wrap in foil or plastic wrap. Perfect for late-night cravings.

Variations and Substitutions:

• No butter pecan mix? Yellow or spice cake mix works.
• Swap pecans for walnuts… or leave nuts out entirely if someone’s allergic.
• Want it boozy? Drizzle a splash of bourbon into the sauce. Just enough for a grown-up twist.
• Top it with whipped cream or ice cream. Why not?

What to Serve with Butter Pecan Praline Poke Cake?

• Hot Coffee: Balances the sweetness.
• Vanilla Ice Cream: The warm cake with cold ice cream thing never gets old.
• A Big Hug: This cake tastes like one, so might as well share the love.

Frequently Asked Questions:

Do I have to poke the holes?
Yep. That’s the magic. Otherwise, you’re just pouring sauce on a cake, not into it.

Can I make it ahead?
Even better the next day. The sauce has time to settle in, and the flavors deepen.

Can I make it without nuts?
Absolutely. It’s still a buttery, sweet cake without them.

This Butter Pecan Praline Poke Cake is one of those desserts that just works. It’s easy, crazy good, and always gets people talking. Plus, it tastes like something your grandma would make… if your grandma was feeling a little wild.

If you try it, let me know! I love hearing about your tweaks and what everyone thought. Can’t wait to hear your stories!

Keep the Flavor Coming – Try These:

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Maraschino Cherry Shortbread Cookies – A Tasty Delight

Deliciously Moist Kentucky Butter Cake Recipe

5 from 2 votes

Butter Pecan Praline Poke Cake

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Embark, on an adventure with our Butter Pecan Praline Poke Cake that combines traditional baking with an unexpected twist. This cake is a symphony of flavors as the butter pecan base perfectly complements the allure of coconut pecan frosting. What sets it apart is the poke method allowing a velvety praline sauce to seep into every nook and cranny. The textures are equally captivating, from the moist and tender crumb to the crunch of the pecan topping. This dessert not only pleases the taste buds. Also delights all your senses. Suitable, for any occasion this cake will undoubtedly steal the spotlight on your table capturing hearts and bringing smiles with its taste and charming presentation.

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12 Servings

Ingredients

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• 1 15 ounces box butter pecan cake mix
• 1 16 ounces can coconut pecan frosting
• 4 large eggs
• 3/4 c vegetable or canola oil
• 1 c milk
• 1/2 c chopped pecans

For the Sauce:

• 1 14 ounces can sweetened condensed milk
• 1/4 c butter
• 1/2 c chopped pecans

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Instructions

 

1. Start, by preheating your oven to 350°F. Then grease a baking dish measuring 9x13 inches.
2. Take a bowl. Combine the butter, pecan cake mix, coconut pecan frosting, eggs, oil and milk. Mix everything together until you achieve a smooth consistency.
3. Incorporate 1/2 cup of chopped pecans into the batter. Pour this mixture into your baking pan. Bake it for about 30 to 40 minutes or until a toothpick comes out clean when inserted.
4. Once the cake is baked take it out of the oven. Use the handle of a spoon to poke holes over the top surface of the cake.
5. In a saucepan melt 1/4 cup of butter. Stir in sweetened condensed milk from a can and heat until thoroughly combined. Add a 1/2 cup of chopped pecans.
6. Drizzle this sauce, over your cake ensuring that it fills up all those holes you made earlier.
7. Let your cake cool down before slicing it into portions. Savor its deliciousness!

Notes

To make our cherished Butter Pecan Praline Poke Cake suitable, for gluten-free diets just a few simple adjustments are needed. Start by substituting the butter pecan cake mix with a gluten-free alternative as there are several brands available that offer equally delicious options without compromising on taste or texture. Additionally ensure that the coconut pecan frosting you use is gluten-free by checking the label although many options already meet this requirement. As for the sauce both butter and sweetened condensed milk are naturally gluten-free so there's no need to worry there. However it's important to be cautious, about the pecans. Check that they haven't been processed in a facility where products containing gluten are handled to avoid any cross-contamination risks.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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