Honestly, I love how fuss-free this recipe is. Even my not-very-baking-inclined cousin can pull it off (and she burns toast).
Start by mixing up your cake batter. Bake it in a 9×13 pan, nothing fancy. Once it’s baked and still a bit warm, poke holes all over the top. I use the handle of a wooden spoon. No need for perfect lines or patterns here. The more holes, the more goo gets soaked in. Pour sweetened condensed milk over the cake and let it soak in.
While that’s happening, melt butter in a saucepan, then add brown sugar and keep stirring till it’s bubbly and thick. Toss in those toasted pecans and a little vanilla. Pour that praline sauce slowly over the cake, making sure you get in all the holes (this is weirdly satisfying). Cool, slather on whipped topping or frosting, and you’re done. That’s it. Not tricky at all.
Seriously, you could be doing the pecan pie cheesecake routine, but this is faster and gets you from zero to yum with way less work.
Storage Options
Cake leftovers are rare in my house, but if you do manage to save a piece (good luck), here’s what works best. After cooling, cover your Butter Pecan Praline Poke Cake tightly with foil or pop it into an airtight container. If you used whipped topping, keep it in the fridge for up to 4 days. This cake gets even gooier by day two, so don’t be shy about making it ahead for parties or potlucks.
You can freeze slices, but let’s be honest, the topping might get a tiny bit weird when thawed. Still, if you put them in an airtight container, you can freeze for up to 2 months. Just thaw overnight in the fridge. And yep, it tastes even sweeter when you realize you didn’t spend hours babysitting it.
| Tip Details | |
| Soaking Time | Let the cake soak for at least 1 hour after pouring in the sweetened condensed milk to maximize flavor absorption. |
| Recipe Versatility | Feel free to switch up the cake mix flavor; yellow or vanilla cake mixes work great too. |
| Serving Options | Top each slice with ice cream or drizzle with caramel sauce for an extra treat. |
| Storage Tips | Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. |
Variations & Substitutions
If you’re like me and cannot leave well enough alone, you’ll have fun switching this one up. Grab a yellow or butter cake mix when you can’t find the classic butter pecan. Just add a drop (or two) of butter flavoring. Out of pecans? Walnuts or even chopped almonds will work. And get this—try swapping the brown sugar sauce with a drizzle of creamy caramel cheesecake squares sauce if you want to make it mega-indulgent.
Instead of condensed milk, you can use caramel sauce or dulce de leche for a twist (oh, baby). Throw in some mini chocolate chips, or layer in sliced bananas if you’re feeling wild. The base is solid, so feel free to play.
Serving Suggestions
Sometimes I just fork it straight from the pan (whoops). But if you want to look like you have your life together, here’s how to take it up a notch:
- Top each slice with a scoop of vanilla ice cream
- Sprinkle on extra toasted pecans for fancy crunch
- Drizzle extra caramel or chocolate sauce (no one ever complained)
- Serve with strong coffee or, okay, even a cold glass of milk
And for serious cake fans, pair it with boston cream pie cupcakes recipe for a very extra dessert table. The more the merrier, right?
Common Questions
Q: Can I make Butter Pecan Praline Poke Cake a day ahead?
A: Sure thing. It actually tastes better the next day because the sauce soaks in deeper.
Q: Do I need to toast the pecans?
A: You don’t have to, but it adds such a nice flavor. It’s one easy step with a big payoff.
Q: Can I use homemade whipped cream instead of the tub stuff?
A: Oh, definitely. Homemade whipped cream is awesome here. Just frost right before serving.
Q: How do you keep the cake moist for leftovers?
A: Wrap it tight and pop it in the fridge. If it starts looking dry (rare, but you never know), microwave for a few seconds and it perks up.
Q: Is this cake really sweet? A: Yep, it’s on the sweeter side—so a little slice goes a long way, but it’s hard to stop at one!
Time to Bake Up Some Joy
There you have it. If you’re looking for a low-fuss, big-reward treat, Butter Pecan Praline Poke Cake delivers every time. Don’t be surprised if people freak out a little bit and ask for the recipe the minute you serve it up. If you’re itching for more sweet inspiration, check out these delicious ideas from Butter Pecan Praline Poke Cake | 12 Tomatoes or take a peek at another easy fix in everything you need to know about strawberry shortcake ice cream. Trust me, you can’t go wrong. Baking doesn’t have to be complicated, and this cake proves it. Give it a shot—your sweet tooth will thank you.
Butter Pecan Praline Poke Cake
Ingredients
Cake Ingredients
- 1 box Butter pecan cake mix Store-bought cake mix.
- 3 large Eggs As per the mix instructions.
- 1/2 cup Oil As per the mix instructions.
- 1 cup Milk For richer flavor.
Praline Sauce Ingredients
- 1 can Sweetened condensed milk Essential for soaking.
- 1/2 cup Butter For the sauce.
- 1 cup Brown sugar Light or dark.
- 1 cup Chopped pecans Toasted for better flavor.
- 1 teaspoon Vanilla extract Optional, but enhances flavor.
Topping Ingredients
- 1 cup Whipped topping or cream cheese frosting For the cake finishing.
Instructions
Preparation
- Preheat the oven and prepare a 9×13 pan.
- Mix the butter pecan cake mix according to package directions.
- Pour the batter into the prepared pan and bake according to package instructions.
- Once baked and still warm, poke holes all over the cake using the handle of a wooden spoon.
Making the Praline Sauce
- In a saucepan, melt butter over medium heat.
- Add brown sugar and stir until bubbly and thick.
- Mix in toasted pecans and vanilla extract.
- Pour the praline sauce over the cake, ensuring it fills all the holes.
Finishing Touches
- Allow the cake to cool, then slather on the whipped topping or frosting.