Butter Pecan Praline Poke Cake – A Southern Dessert Dream
Imagine a fluffy yellow cake soaked in rich buttery praline sauce, topped with a cloud of whipped topping and a sprinkle of toasted pecans. This Butter Pecan Praline Poke Cake is the kind of dessert that disappears fast — it’s soft, sweet, nutty, and irresistibly rich. Whether you’re making it for a family gathering, holiday meal, or weekend treat, this cake delivers every time.
Let’s dive into the details of this soul-warming Southern classic.
 Ingredients
For the Cake:
- 1 box yellow cake mix (or use your favorite homemade vanilla cake base)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water (or as directed on the cake mix box)
For the Pecan Praline Sauce:
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- 1/2 cup chopped pecans, toasted
For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1/4 cup chopped toasted pecans (optional garnish for extra crunch and flavor)
 Instructions
1. Bake the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
In a large mixing bowl, prepare the yellow cake mix according to package instructions — usually combining the mix with 3 eggs, 1/2 cup oil, and 1 cup water. Beat until smooth.
Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for about 10 minutes.
2. Prepare the Pecan Praline Sauce
While the cake is cooling, make the praline topping.
In a saucepan over medium heat, melt 1/2 cup butter. Stir in 1/2 cup brown sugar and 1/4 cup heavy cream. Bring the mixture to a gentle boil, then reduce the heat and simmer for 3–4 minutes, stirring constantly until it slightly thickens.
Remove from heat and stir in 1 tsp vanilla extract and the toasted chopped pecans. Let it cool slightly — it should still be pourable but not too hot.
3. Poke the Cake
After the cake has cooled slightly, use the end of a wooden spoon, skewer, or straw to poke evenly spaced holes all over the top of the cake. Be generous with the pokes — this helps the praline sauce sink deep into the cake and make it ultra-moist.
4. Pour the Praline Topping
Carefully spoon or pour the warm pecan praline sauce over the cake, ensuring it flows into the holes and spreads across the surface. Use a spatula to gently spread it around if needed. Let the cake sit and soak in the flavor for 15–20 minutes.
5. Add the Whipped Topping
Once the cake has cooled a bit more, spread the whipped topping in an even layer across the top. For a decorative finish, sprinkle additional toasted pecans on top.
6. Chill and Serve
Cover the cake and refrigerate for at least 2–3 hours, or overnight for the best results. The longer it chills, the more the flavors meld together beautifully.
Cut into generous slices and serve chilled — it’s a crowd-pleasing treat that never fails.Â
Pro Tips
- To toast pecans: Spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring once. Keep a close eye to avoid burning!
- Want extra indulgence? Drizzle a little caramel sauce on each slice before serving.
- Make ahead: This cake is even better the next day — perfect for holidays and parties.
Why You’ll Love This Recipe
- Â Easy to make with cake mix or homemade base
- Â Rich, buttery flavor with nutty crunch
- Â Great for potlucks, holidays, and family dinners
- Â Perfect make-ahead dessert Amish Peanut Butter Cream Pie