Name: Pecan Praline Poke Cake
Prep time: 10 min
Cook time: 35 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 1 box yellow or butter cake mix (plus ingredients on the box—typically eggs, oil, and water); 1 can (14 oz) sweetened condensed milk; 1 cup brown sugar; 1/2 cup unsalted butter; 1 tsp vanilla extract; 1 cup chopped pecans

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Pecan praline poke cake is a rich, buttery, and indulgent dessert that always hits the sweet spot. The soft vanilla or butter cake base is soaked in a warm, caramel-like praline sauce that seeps into every bite. Topped with chopped pecans and more sweet glaze, it’s one of those desserts I make when I want something decadent and crowd-pleasing with minimal effort.

Why You’ll Love This Recipe

I love how simple this cake is to make, yet it tastes like something from a Southern bakery. The poke method lets all that sweet praline goodness sink into the cake, giving it a moist, melt-in-your-mouth texture. The toasted pecans on top add the perfect crunch and nutty contrast to the buttery glaze. Whether I make it for a potluck or a holiday dinner, it disappears fast.

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—usually eggs, oil, and water)

For the praline sauce:

Sweetened condensed milk
Brown sugar
Unsalted butter
Vanilla extract
Chopped pecans

directions

I preheat the oven and prepare the cake mix according to the package instructions, then bake it in a 9×13-inch pan until golden and a toothpick comes out clean.
While the cake is baking, I make the praline sauce by combining butter, sweetened condensed milk, and brown sugar in a saucepan. I cook it over medium heat until everything is melted and the mixture is smooth and bubbling. I then stir in vanilla and pecans.
When the cake comes out of the oven, I use the handle of a wooden spoon to poke holes all over the surface while it’s still warm.
I slowly pour the warm praline sauce over the cake, making sure it seeps into all the holes.
I let the cake cool completely so the sauce can set slightly, then I serve it as is or with whipped cream.

Servings and timing

This cake makes about 12–16 servings, depending on portion size. It takes me around 10 minutes to prep, 30–35 minutes to bake, and another 10–15 minutes to make and pour the sauce. It’s ready to serve once it’s cooled, though I often let it sit for at least 1 hour to soak up all the flavor.

Variations

Sometimes I toast the pecans before stirring them into the sauce for even more depth. I’ve also used a butter pecan cake mix instead of yellow cake for extra flavor. If I want to dress it up, I drizzle caramel sauce or add a scoop of vanilla ice cream on top before serving.

storage/reheating

I store the cake covered in the fridge for up to 4 days. It stays moist thanks to the sauce. I like to eat it chilled, but I also warm slices in the microwave for 15–20 seconds if I want that gooey texture again.

FAQs

Do I need to poke the cake while it’s still hot?

Yes, I poke the cake right after it comes out of the oven so the sauce can soak in while the cake is still warm and soft.

Can I make this cake from scratch?

Definitely. I sometimes use my favorite homemade butter cake recipe instead of the mix. The rest of the process stays the same.

What’s the best way to toast pecans?

I spread them in a single layer on a baking sheet and bake at 350°F for about 7–8 minutes, stirring once, until fragrant.

Can I make this cake ahead of time?

Yes, and I often do. It actually tastes better the next day once the flavors have had time to meld in the fridge.

Is this cake too sweet?

It is sweet, but the nuts and buttery sauce help balance it. I sometimes cut back a little on the brown sugar if I want it less rich.

Conclusion

Pecan praline poke cake is one of my favorite ways to turn a simple cake into something extraordinary. With its moist texture, buttery glaze, and crunchy pecan topping, it’s a dessert that never fails to impress. Whether I’m making it for a celebration or just because I’m craving something sweet, this cake always brings warm, Southern-style comfort to my table.