Butter Pecan Poke Cake

This Butter Pecan Poke Cake is a creamy, nutty celebration of buttery cake, soft whipped topping, and warm praline sauce. The cake bakes up tender and fragrant, with buttery pecan notes in every bite. After baking, you poke holes and pour sweetened condensed milk into the cake so it becomes decadently moist, then top with a homemade praline-style sauce that combines brown sugar and butter with toasted pecans. A light, stable whipped cream sits on top to balance the richness, while extra caramel and pecans add crunch and a beautiful glossy finish. Serve this cake for family gatherings, potlucks, or anytime you want a showstopping dessert that feels both nostalgic and elegant. For a sliceable, crowd-pleasing dessert that keeps well chilled, this poke cake is ideal.

For more butter pecan inspiration, see this butter pecan cake take that highlights the flavor profile.

Ingredients

• 1 box butter pecan cake mix (plus ingredients needed on the box), box mix provides the base batter and the additional wet ingredients will be listed on the package.
• 1 can (14 oz) sweetened condensed milk, adds concentrated sweetness and extra moisture when poured into the poked holes.
• 1 jar (12 oz) caramel sauce, for glossy sweetness on top and extra caramel flavor.
• 1 cup chopped pecans, toasted, provides crunch and deep nutty flavor when stirred into the sauce and sprinkled on top.
• 1 cup heavy whipping cream, used to make the whipped topping that lightens the cake.
• 2 tbsp powdered sugar, sweetens and stabilizes the whipped cream.
• 1 tsp vanilla extract, adds warm aromatic depth to the whipped cream.
• ½ cup butter (1 stick), used in the praline style sauce for richness and body.
• 1 cup brown sugar, combines with butter to create a caramelized, praline-like sauce.
• ¼ cup heavy cream, added to the brown sugar sauce to create a smooth, pourable praline sauce.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray. This ensures easy release and even baking.

2. Prepare and bake the butter pecan cake according to the package instructions. Follow the box for mixing, pouring into the pan, and the recommended bake time. Check doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs. Let the cake cool slightly for about 5 to 10 minutes.

3. While the cake is still warm, poke holes in the top about 1 inch apart using a fork or a wooden spoon handle. Make the holes deep enough to let the sweetened condensed milk seep in, but not so deep you break the cake apart.

4. Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Pour slowly and try to distribute evenly so every slice soaks up some milk. Let the cake cool completely to room temperature before proceeding.

5. In a small saucepan, melt the butter over medium heat. Add the brown sugar and 1/4 cup heavy cream, stirring until the mixture is smooth. Simmer gently for 3 to 5 minutes, stirring occasionally to prevent burning, then stir in the chopped toasted pecans. Tip: toast pecans lightly in a dry skillet for 3 to 5 minutes until fragrant, watching closely to avoid burning.

6. Pour half the praline sauce over the cake, spreading it evenly so it fills the holes. Reserve the remaining half of the praline sauce for drizzling over the finished cake.

7. Whip the remaining 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Use a chilled bowl and beaters for faster whipping. Spread the whipped cream over the cooled cake in an even layer.

8. Drizzle the remaining praline sauce on top and sprinkle with the toasted pecans. Add the jarred caramel sauce as desired for extra sheen and sweetness.

9. Chill the cake for at least 2 hours before serving so the layers set and flavors marry. Chilling also makes slicing cleaner.

Recipe Details

• Prep Time: 20 minutes active, plus cooling time
• Cook Time: per cake mix box, typically 25 to 35 minutes
• Total Time: about 3 hours including cooling and chilling (allow at least 2 hours chill time)
• Servings: 12 slices
• Calories: approximately 600 kcal per serving

Tips, Storage & Variations

• Tip: Use room temperature eggs and oil if the cake mix calls for them for a more even crumb. Do not skip the short cooling before poking, or the cake may fall apart when pierced.
• Tip: Toasting pecans brings out more flavor. Watch them closely in a skillet until they are fragrant and slightly darker.
• Storage: Store covered in the refrigerator for up to 4 days. Keep it chilled to maintain the whipped topping texture.
• Freezing: To freeze, wrap the whole cake tightly in plastic wrap and foil, or cut into portions and freeze in airtight containers for up to 1 month. Thaw in the refrigerator overnight before serving.
• Flavor variations using only the provided ingredients:
  • Extra caramel focus: Mix some jarred caramel with the reserved praline sauce for a more caramel-forward drizzle.
  • Nut-forward layer: Fold a small handful of chopped toasted pecans into the whipped cream before spreading to add more crunch inside the topping.
  • Double praline: Spoon more of the brown sugar and butter praline into the holes in place of, or combined with, some of the sweetened condensed milk for a richer fill.

FAQ

1. How long should I let the cake cool before adding the sweetened condensed milk?
   Let it cool slightly for about 5 to 10 minutes after baking, then poke holes and pour the sweetened condensed milk while the cake is still warm so it absorbs well. Finish cooling to room temperature before adding whipped cream.

2. Can I use store bought whipped topping instead of whipping cream?
   Yes, you can substitute a stable store bought whipped topping, but fresh whipped cream with powdered sugar will have a lighter, fresher taste.

3. Do I have to toast the pecans?
   Toasting pecans is recommended because it enhances flavor and crunch, but you can use them untoasted if needed.

4. Will the cake stay moist after chilling?
   Yes, chilling helps the sweetened condensed milk and praline sauce set inside the cake and keeps it moist for several days when refrigerated.

5. Can I make the praline sauce ahead of time?
   Yes, make the praline sauce ahead and refrigerate. Rewarm gently before pouring to reach a pourable consistency.

People Also Ask

1. What is a poke cake?
   A poke cake is a baked cake in which holes are made in the top and a liquid topping is poured over so the cake becomes infused and extra moist.

2. How do I prevent whipped cream from weeping on the cake?
   Use cold equipment and chill the whipped cream before spreading. Adding powdered sugar helps stabilize it.

3. Is sweetened condensed milk the same as evaporated milk?
   No, sweetened condensed milk is thicker and much sweeter because sugar is added, while evaporated milk is unsweetened and more liquid.

4. Can I make this cake without a boxed mix?
   Yes, you can use a homemade butter pecan cake batter, but this recipe follows the boxed cake mix instructions for convenience.

5. How should I reheat leftover cake slices?
   Serve cold from the refrigerator or allow slices to come to room temperature. Reheating is not necessary, but you can warm briefly in a low oven if preferred.

6. Will pecans soften in the cake overnight?
   Pecans on top may soften slightly, but toasted pecans generally retain some crunch even after chilling.

Conclusion

This Butter Pecan Poke Cake brings together tender cake, condensed milk soak, warm praline sauce, and light whipped cream for a dessert that looks as good as it tastes. It is a wonderful choice for celebrations, potlucks, or when you want a comforting, nutty treat to share. If you want a similar take with a classic butter pecan spin, see this version from The Best Butter Pecan Praline Poke Cake for inspiration, or compare variations at Butter Pecan Praline Poke Cake – 12 Tomatoes. Enjoy baking, and please share a photo if you make this cake, it brightens my day.

Additional reading and recipes referenced in this article: one more butter pecan idea is available at butter pecan cake a slice of heaven, a lemon option can be found at a lemon cake to die for, a fun dump cake inspiration is here banana split dump cake 2, another variation is here banana split dump cake, and a simple cookie companion is available at basic butter cookies.

Butter Pecan Poke Cake

Print Recipe

A creamy and nutty poke cake soaked with sweetened condensed milk, topped with praline sauce, whipped cream, and toasted pecans.

• Author: amanda-lewis
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 180 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 box butter pecan cake mix (plus ingredients needed on the box)
• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel sauce
• 1 cup chopped pecans, toasted
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• ½ cup butter (1 stick)
• 1 cup brown sugar
• ¼ cup heavy cream

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
2. Prepare and bake the butter pecan cake according to the package instructions.
3. While the cake is still warm, poke holes in the top about 1 inch apart.
4. Pour the sweetened condensed milk evenly over the cake.
5. In a small saucepan, melt the butter over medium heat, then add the brown sugar and ¼ cup heavy cream.
6. Pour half the praline sauce over the cake and reserve the remaining half.
7. Whip the remaining 1 cup heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
8. Spread the whipped cream over the cooled cake.
9. Drizzle with the remaining praline sauce and sprinkle with toasted pecans.
10. Chill the cake for at least 2 hours before serving.

Notes

Store covered in the refrigerator for up to 4 days. Can freeze for up to 1 month.

Nutrition

• Serving Size: 1 slice
• Calories: 600
• Sugar: 55g
• Sodium: 200mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 75g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg

Keywords: poke cake, butter pecan, dessert, praline sauce