Butter pecan cake mix, coconut pecan frosting, sweetened condensed milk, and pecans come together in this easy poke cake 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?).
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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!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Butter Pecan Praline Poke Cake
Ingredients
- 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
Instructions
- Start, by preheating your oven to 350°F. Then grease a baking dish measuring 9x13 inches.
- 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.
- 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.
- 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.
- 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.
- Drizzle this sauce, over your cake ensuring that it fills up all those holes you made earlier.
- Let your cake cool down before slicing it into portions. Savor its deliciousness!
Notes
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!
5 Responses
This looks and sounds absolutely amazing! Just curious, what is the frosting?
This cake tastes amazing! The only downside was the frosting did not look like the pictures, you can see all the poke holes, maybe I need to double it if I want that look?
Gluten-Free Replacement
I swapped out the pecan cake mix for a gluten-free yellow cake mix, and the cake turned out perfectly. I served it at a family dinner and everyone raved about the cake.
Looks good! Do you refrigerate it if you make it ahead of time?
Hi Constance,
Yes, you should refrigerate it if you’re making it ahead of time. It actually helps the flavors meld together, and it keeps the cake moist. Just make sure to cover it tightly in the fridge to keep everything fresh! Enjoy your delicious cake! 😊