Butter Pecan Praline Poke Cake: Rich, Nutty & Indulgent.

The “poke cake” is a staple of Southern potlucks for a reason: it is nearly impossible to mess up, and it only gets better the longer it sits. This Butter Pecan Praline Poke Cake takes that nostalgic format and infuses it with the sophisticated, toasted-butter flavors of the French Quarter.

What makes this specific version a “weeknight gold” winner is the strategic use of a cake mix base, which we then “doctor up” with melted butter and toasted pecans to achieve a scratch-made flavor. By poking holes and flooding the sponge with sweetened condensed milk and a homemade praline sauce, you create a dessert that is incredibly moist, bordering on the texture of a bread pudding, but with the airy lightness of a traditional cake.

The Anatomy of the Praline Soak

A great poke cake relies on the “soak.” We aren’t just adding moisture; we are adding a layer of caramel-like depth that seeps into every crumb.

Layer	Key Ingredients	Purpose
The Cake	Butter Pecan Mix, Butter, Eggs	The nutty, fluffy foundation
The “Poke” Fill	Sweetened Condensed Milk	Adds creaminess and “milky” sweetness
The Praline	Brown sugar, Butter, Toasted Pecans	The crunchy, salty-sweet “crown”
The Finish	Whipped Topping or Sea Salt	To balance the richness

Ingredients

The Cake Base

1 box (15.25 oz) Butter Pecan cake mix¹
1 cup Water (or whole milk for extra richness)
1/2 cup Unsalted butter (melted, in place of oil)
3 large Eggs
1/2 cup Finely chopped pecans (toasted)²

The Soak & Topping

1 can (14 oz) Sweetened condensed milk³
1/2 cup Butterscotch or Caramel ice cream topping
1/2 cup Unsalted butter
1/2 cup Light brown sugar (packed)
1/4 cup Heavy cream
1 cup Pecan halves or pieces (toasted)
Optional: Whipped topping (Cool Whip or fresh whipped cream)

Step-by-Step Instructions

1. Toast Your Pecans

Before you do anything else, place all your pecans in a dry skillet over medium heat for 3–5 minutes.

Why this matters: Toasting the pecans transforms them from “vaguely nutty” to “powerfully aromatic.” It is the difference between an average cake and a bakery-level dessert.

2. Bake the Base

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the cake mix, milk, melted butter, and eggs. Fold in the 1/2 cup of finely chopped pecans. Pour into a greased 9×13-inch baking pan and bake for 25–30 minutes (or according to the box instructions).

3. The “Poke”

While the cake is still warm (but not burning hot), use the handle of a wooden spoon to poke holes across the entire surface of the cake, about an inch apart. You want the holes to go about 3/4 of the way down.

4. The First Soak

In a small bowl, whisk together the sweetened condensed milk and the butterscotch/caramel topping. Pour this slowly over the warm cake, making sure it fills all the holes. The cake will “drink” this mixture as it cools.

5. Create the Praline Topping

In a small saucepan, combine 1/2 cup butter, brown sugar, and heavy cream. Bring to a boil over medium heat, stirring constantly, and let it bubble for 2 minutes. Remove from heat and stir in the remaining toasted pecans.

6. The Assembly

Pour the warm praline mixture over the cake. You can serve it just like this (warm and gooey) or, for a more traditional look, let it cool completely and top with a layer of whipped cream before drizzling any extra praline sauce on top.

Flavor and Texture Notes

This cake is all about the saturation. The crumb of the butter pecan cake is designed to be slightly more open, which allows the condensed milk to create “pockets” of custard-like sweetness.

The praline topping provides a necessary textural pivot. The butter and brown sugar boil down into a fudgy, slightly crystalline coating that shatters against the soft cake, while the toasted pecans offer an earthy, savory counterpoint to the sugar.

Tips and Variations

The Sea Salt Finish: Because this cake is very sweet, a generous sprinkle of flaky sea salt over the praline layer will elevate the flavors and mimic a high-end salted caramel.
Make it Boozy: Stir 2 tablespoons of Bourbon or dark rum into the praline sauce after you take it off the heat for an authentic New Orleans kick.
The “Rest” Period: Like most poke cakes, this is actually better on day two. If you have the patience, let it sit in the fridge overnight. The moisture redistributes, making the cake incredibly tender.
Serve it Warm: If you prefer a “pudding” style dessert, serve a slice warm with a scoop of vanilla bean ice cream.

FAQ

Can I use a different cake mix?

If you can’t find Butter Pecan, a “Yellow” or “French Vanilla” cake mix works perfectly. Just add an extra teaspoon of vanilla extract and a bit more chopped pecans to the batter.

How do I store this?

Because of the condensed milk and butter in the topping, this cake should be stored in the refrigerator in an airtight container. It will stay fresh and moist for up to 5 days.

My praline sauce is too hard. What happened?

If you boil the sugar and butter for too long (over 3 minutes), it reaches the “hard ball” stage. Keep the boil brief—just 2 minutes—to ensure it stays pourable and soft.

Conclusion

The Butter Pecan Praline Poke Cake is a celebration of Southern comfort. It manages to be both a simple “back-of-the-box” hack and a decadent, multi-layered experience. It’s the perfect end to a heavy meal, or a standalone star for a holiday celebration.