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Butter Pecan Praline Poke Cake: A Southern-Style Indulgence

Name: Butter Pecan Praline Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 2 h
Cuisine: Southern
Ingredients: 1 box Butter Pecan cake mix; 1 cup milk; 3 large eggs; ½ cup unsalted butter, melted (for cake); 1 cup brown sugar; ½ cup heavy cream; ½ cup unsalted butter (for sauce); 1 tsp vanilla extract; 1 cup chopped pecans (for sauce); 8 oz cream cheese, softened; 1 cup powdered sugar; 1½ cups whipped topping; ½ cup chopped pecans (for garnish); Optional: drizzle of caramel sauce

There’s something irresistibly nostalgic about a sauce-soaked cake cooling on the counter after Sunday supper — this Butter Pecan Praline Poke Cake brings that same warm, buttery comfort to your dessert table. It’s a gentle mash-up of store-bought convenience and lovingly made praline sauce, finished with a light cream-cheese topping and crunchy pecans for contrast. If you like pairing rich desserts with savory sides, try a complementary butter cauliflower recipe to balance the richness on your plate.

Why make this recipe
If you’ve been craving a dessert that tastes homemade without the fuss of making everything from scratch, this poke cake is the answer: it uses a boxed mix for a perfect base while bringing a classic Southern praline sauce that seeps into every bite. You get the best of both worlds — speed, texture contrast (soft cake, silky sauce, crunchy pecans), and an impressive finish that’s great for holidays, potlucks, or any time you want something comforting and shareable.

Step-by-Step Guide to Making Butter Pecan Praline Poke Cake

This section breaks down the entire process, with troubleshooting tips and teaching notes so your cake comes out perfect every time.

Prep and bake the cake batter

Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment for easier removal.
In a large mixing bowl, prepare the 1 box Butter Pecan cake mix using 1 cup milk, 3 large eggs, and ½ cup melted unsalted butter, following the package directions but whisking just until combined. Overmixing can make the crumb tight; stop when the batter is smooth and uniform.
Pour the batter evenly into the prepared pan and tap it gently on the counter to release large air bubbles.
Bake until a toothpick inserted into the center comes out clean, typically 25–35 minutes depending on your oven and pan. Start checking at 20–25 minutes to avoid overbaking.

Make the poke holes while warm

Allow the cake to cool for about 10 minutes in the pan; it should be warm but not piping hot.
Using the handle of a wooden spoon (or a heavy rolling pin dowel), poke holes all over the cake surface at roughly 1-inch intervals. The holes don’t have to be perfectly uniform; their job is to give the praline sauce places to sink into the crumb.

Cook the praline sauce

In a medium saucepan over medium heat combine 1 cup brown sugar, ½ cup heavy cream, and ½ cup unsalted butter. Stir to dissolve the sugar before the mixture starts to heat to avoid graininess.
Bring the mixture to a gentle boil, then reduce the heat and simmer 3–5 minutes until slightly thickened and glossy. If you want a thicker sauce, simmer a minute or two longer, watching closely and stirring to prevent scorching.
Remove from heat and stir in 1 teaspoon vanilla extract and 1 cup chopped pecans. The nuts will toast a touch from the hot sauce, deepening their flavor.

Pour the warm sauce over the cake

Immediately pour the hot praline sauce evenly over the cake, focusing on allowing the liquid to trickle into the poke holes. Use a spatula or the back of a spoon to nudge sauce into any drier areas.
The cake will absorb the sauce quickly; this is why it’s important the cake be warm — warm crumbs act like a sponge to help the sauce penetrate deeply.

Chill

Refrigerate the soaked cake for at least 2 hours, ideally 3–4, to allow the sauce to set and the flavors to marry. Chilling also firms the cake so the topping spreads neatly.

Prepare the cream cheese topping

In a bowl, beat 8 oz softened cream cheese until smooth. Add 1 cup powdered sugar and beat until fully incorporated and no lumps remain.
Fold in 1½ cups whipped topping until the mixture is light and evenly colored. Taste and adjust sweetness if you prefer a less-sweet topping (a little less powdered sugar will do).

Finish and garnish

Spread the cream cheese-whipped topping evenly over the chilled cake with an offset spatula.
Sprinkle ½ cup chopped pecans on top for crunch. If you like extra indulgence, drizzle optional caramel sauce over the pecans for added shine and flavor.
Return to the refrigerator for 15–30 minutes if needed to set before slicing.

Notes on technique and troubleshooting

Sauce consistency: If your praline sauce appears grainy, it may be due to under-dissolved sugar. Reheat gently and stir until smooth. If it’s too thin, simmer a bit more; if too thick, whisk in a tablespoon or two of cream to loosen it.
Cake soak balance: Don’t drown the cake; pour the sauce gradually so the cake absorbs it without pooling heavily in the pan. If you have extra sauce, reserve for drizzling at serving.
Poking tools: A wooden spoon handle makes easy, clean holes. For deeper sauce penetration, use a skewer or thick straw to create slightly larger cavities.

Ingredients

1 box Butter Pecan cake mix
1 cup milk
3 large eggs
½ cup unsalted butter, melted (for cake)
1 cup brown sugar
½ cup heavy cream
½ cup unsalted butter (for sauce)
1 tsp vanilla extract
1 cup chopped pecans (for sauce)
8 oz cream cheese, softened
1 cup powdered sugar
1½ cups whipped topping
½ cup chopped pecans (for garnish)
Optional: drizzle of caramel sauce

Directions

Preheat oven to 350°F (175°C). Prepare cake mix with milk, eggs, and butter according to package directions. Bake in a 9×13-inch pan until a toothpick comes out clean. Cool slightly.
While warm, poke holes all over the cake using the handle of a wooden spoon.
In a saucepan, combine brown sugar, heavy cream, and butter. Bring to a boil, then simmer 3–5 minutes until thickened. Remove from heat and stir in vanilla and pecans.
Immediately pour warm praline sauce over the cake, letting it seep into the holes.
Refrigerate cake for at least 2 hours.
Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread evenly over chilled cake.
Garnish with chopped pecans and drizzle with caramel if desired.

Best Way to Store Butter Pecan Praline Poke Cake

Refrigerate: Store covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4–5 days at 35–40°F (2–4°C).
Freeze (short-term): Slice individual portions, wrap tightly in plastic and then foil or freezer-safe containers; freeze for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator.
Serving after storage: For best texture after refrigeration, remove cake 15–30 minutes before serving to allow the topping to soften slightly.

Serving Suggestions for Butter Pecan Praline Poke Cake

Serve chilled or at cool-room temperature. This cake is elegantly simple on its own, but it also pairs beautifully with a small scoop of vanilla bean ice cream (cold and creamy contrasts nicely with the buttery sauce).
Offer coffee or a robust black tea alongside to cut the sweetness. For an adult gathering, a small pour of bourbon on the side or a coffee liqueur drizzle adds a Southern flourish.
Presentation tip: Cut with a sharp knife dipped in hot water and wiped between slices for clean edges. Sprinkle additional toasted pecans or a light dusting of powdered sugar right before serving.

tips to make Butter Pecan Praline Poke Cake
Q: How do I keep the cake moist?
A: Use the warm-cake/praline-sauce technique: pour the sauce while the cake is warm so it soaks in. Also, don’t overbake — remove the cake as soon as a toothpick comes out almost clean to retain moisture.

Q: Can I make the cake ahead?
A: Yes. The cake can be assembled through the topping step a day ahead; keep it chilled until serving. For best texture, add the garnish right before serving.

Q: How can I avoid a soggy bottom?
A: Make sure the cake isn’t over-soaked. Pour sauce gradually and allow it to absorb. If sauce pools, drain any excess into a measuring cup and save for drizzling at service.

variation

Nut-free alternative: Replace the pecans in the sauce and garnish with toasted sunflower seeds or chopped toasted almonds if tree nuts are a concern (ensure no cross-contamination if serving someone with severe allergies).
Boozy praline: Stir 1–2 tablespoons of bourbon into the hot praline sauce after removing it from heat for a warm, caramel-vanilla note that complements the pecans.

FAQs
Q: Can I use a different cake mix flavor?
A: Yes — a butter or yellow cake mix will also work well. The butter pecan mix complements the praline flavor perfectly, but swapping flavors (butter, vanilla) is fine if you prefer.

Q: How long should the cake sit after pouring the praline sauce before refrigerating?
A: Let it rest about 5–10 minutes so the surface cools slightly and the sauce settles, then cover loosely and refrigerate for the recommended time.

Q: Is there a dairy-free version?
A: You can adapt to dairy-free by using plant-based butter and cream alternatives that whip and cook similarly; choose a nondairy whipped topping. Texture will differ slightly but flavors remain rich.

Q: What if my praline sauce hardens too much on the cake?
A: If the sauce firms excessively, let the cake sit at room temperature for 10–15 minutes before serving to soften, or microwave individual slices briefly (10–12 seconds) to loosen the topping.

Q: Can I scale this up for a larger crowd?
A: Absolutely. Double the recipe and bake in two pans or a larger full-sheet pan, adjusting bake time as needed (always check doneness with a toothpick).

Why this dessert works (a short glance at flavor and texture)
This cake balances buttery, nutty, and sweet elements with textural contrasts: a tender crumb from a boxed mix, syrupy praline sauce that sinks into every bite, and a light, tangy cream-cheese topping to temper the sweetness. The chopped pecans add crunch and toasty flavor. It’s a guaranteed crowd-pleaser because it looks impressive but is actually very approachable to prepare.

Pairings and occasions

Holidays: The nutty, caramelized flavors make it ideal for Thanksgiving, Christmas, or any family gathering where Southern comfort is welcome.
Potlucks and picnics: Make it a day ahead; it travels well if kept chilled. Slice into squares for easy serving.
Weeknight treat: If you’re short on time but want something special, this recipe leverages the convenience of a cake mix while giving you a nearly homemade finish.

Final thoughts on technique and personalization

Toast your pecans: Toasting pecans in a dry skillet for a few minutes before adding them to the sauce deepens their flavor. Watch them closely — they can burn quickly.
Control the sweetness: If you prefer the topping less sweet, reduce powdered sugar by 2–3 tablespoons. The sauce will still provide ample sweetness.
Make it decorative: Piped dollops of the cream-cheese topping or a lattice of caramel drizzle make this dessert look bakery-ready with minimal effort.

Conclusion

Butter Pecan Praline Poke Cake is a beloved Southern-style dessert that delivers big on comfort and flavor with very little fuss — the boxed cake gives you a reliable base while the homemade praline sauce and cream-cheese topping elevate it into something memorable. For another take on Southern pecan-praline flavors, see this inspired version of a similar cake at Southern Butter Pecan Praline Poke Cake – Healthy By Fork, and if you want to explore how praline glaze translates to other baked goods, check out this sweet potato pound cake with pecan praline glaze at Southern Sweet Potato Pound Cake (Pecan Praline Glaze). Enjoy sharing this cake with friends and family — it’s classic Southern hospitality in dessert form.