Pecan Praline Poke Cake

This pecan praline poke cake is the kind of indulgent dessert I crave when I want something sweet, buttery, and totally comforting. It starts with a soft, tender cake base that’s soaked in a rich praline sauce, then topped with crunchy toasted pecans and a layer of whipped topping. Every bite is packed with gooey caramel flavor and nutty crunch.

Why You’ll Love This Recipe

I love how simple yet impressive this cake is. The poke-and-pour method makes it ultra-moist and loaded with flavor all the way through. The pecan praline sauce is the real star here—warm, buttery, and just the right amount of sweet. I like that I can make it ahead, it travels well, and it’s always a hit at gatherings and potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Yellow or butter cake mix (plus ingredients listed on the box)

• Sweetened condensed milk

For the praline topping:

• Butter

• Brown sugar

• Heavy cream

• Vanilla extract

• Chopped pecans

For the topping:

• Whipped topping (like Cool Whip or homemade whipped cream)

• Extra chopped pecans for garnish

Directions

1. I bake the cake according to package instructions in a 9×13-inch pan and let it cool slightly.

2. While the cake is still warm, I use the end of a wooden spoon to poke holes all over the top.

3. I pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.

4. In a saucepan, I melt the butter and stir in the brown sugar and cream. I bring it to a boil, then simmer for 2–3 minutes until thickened. I stir in the vanilla and chopped pecans.

5. I pour the warm praline sauce over the cake, spreading it to cover the surface.

6. Once the cake cools completely, I spread whipped topping over it and sprinkle extra pecans on top.

7. I chill the cake for at least 2 hours before serving to let the flavors meld.

Servings and timing

This recipe serves 12–15 people. It takes about 15 minutes to prep, 30–35 minutes to bake, and at least 2 hours to chill before serving. I like to make it a day ahead for the best flavor and texture.

Variations

Sometimes I use a spice cake mix for a warm, seasonal flavor or a chocolate cake mix for a twist. I also like to mix a bit of bourbon into the praline sauce for a Southern flair. When I want a bit more texture, I add crushed toffee bits on top of the whipped layer.

Storage/Reheating

I keep the cake covered in the fridge for up to 4 days. It tastes best cold or at room temperature, so I don’t usually reheat it. If I need to transport it, I leave the whipped topping off until I arrive and add it just before serving.

FAQs

What’s the best way to poke holes in the cake?

I use the handle of a wooden spoon or a thick straw. I poke holes while the cake is still slightly warm so it absorbs the sauce better.

Can I make this cake from scratch?

Yes, I sometimes make a simple butter or vanilla sheet cake from scratch instead of using a mix. As long as it’s a 9×13 cake, it works great.

Does the cake get soggy?

No, it gets moist and gooey but still holds together well. The key is not over-pouring the sauce—just enough to soak into the holes.

Can I freeze this cake?

I wouldn’t recommend freezing it with the whipped topping, but I’ve frozen the cake and praline layer (without topping) successfully. I thaw it and add whipped cream before serving.

What kind of pecans should I use?

I like to toast chopped pecans for extra flavor. Whole or halved pecans can also be used on top for a more decorative finish.

Conclusion

Pecan praline poke cake is one of those crowd-pleasing desserts that’s as easy to make as it is to love. With its rich, buttery layers and sweet crunch, it turns a simple cake into a showstopper. Whether I’m bringing it to a party or making it just because, it’s always worth every decadent bite.

Print