There was this moment when I first came across the Caramel Butter Pecan Praline Poke Cake recipe—it was like a little golden beacon calling my name on a chilly afternoon. I was scrolling through some foodie groups, and that combination of buttery pecans, warm caramel, and the idea of a poke cake (which, if you haven’t tried, is basically a cake with pockets of surprise flavor goodness) sounded absolutely irresistible. As soon as I saw “Caramel Butter Pecan Praline Poke Cake,” I thought, “Okay, this has to become part of my kitchen rotation.” And honestly? It has quickly carved out a cozy spot in my foodie life.
What’s so great about this Caramel Butter Pecan Praline Poke Cake is that it hits all the joy notes for me. There’s a perfect blend of textures—the softness from the classic poke cake recipe, the crunch from those roasted pecans, and the silky richness of that butter caramel sauce pooling between every bite. I love how every slice feels like a celebration but is still approachable enough for a weeknight dessert or a casual get-together. It’s like that crowd-pleaser friend you want at every meal.
The best part? Making this cake feels like a little adventure that’s equal parts satisfying and simple. It’s fun to poke those holes and drizzle the decadent praline frosting and warm caramel pecan dessert topping over the top, knowing the flavors are going to meld into something downright delicious. Plus, that caramel butter pecan praline poke cake has become my go-to answer when I want to wow my dinner guests without spending all day in the kitchen.
If you haven’t tried this Caramel Butter Pecan Praline Poke Cake yet, I’m genuinely excited for you to dive in and discover how much joy it brings! It’s the kind of recipe I find myself sharing again and again with friends because it’s just plain delicious and feels special every time.
What You’ll Need:
This Caramel Butter Pecan Praline Poke Cake keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll need:
- 1 box yellow cake mix (or your favorite vanilla cake mix)
- 1 cup chopped pecans (toasted for extra flavor)
- 1/2 cup unsalted butter (melted)
- 1 cup packed brown sugar (light or dark both work)
- 1 cup powdered sugar
- 1/2 cup whole milk
- 1/2 cup caramel sauce (store-bought or homemade butter caramel sauce)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Out of cake mix? No worries, you can whip up a simple homemade yellow cake batter and get just as buttery and tender a base. For pecans, you can swap in walnuts or even almonds if that’s what you have handy!
All of these ingredients are easy to find at any regular grocery store, which makes this poke cake recipe perfect when you want something tasty without hunting down weird stuff. This recipe is also kind to your wallet because it leans on a cake mix and pantry staples.
Quick prep tip: Toast your pecans in a dry skillet for a few minutes before chopping to bring out the nuttiness. I always add a little extra pecan topping because, honestly, you can never have too many pecans on your caramel pecan dessert!
Leftovers? This cake stores beautifully covered in the fridge for up to 4 days, and if somehow there’s any left, it tastes fantastic warmed slightly or even crumbled over ice cream as a quick praline frosting-inspired treat.
Let’s Cook This Together:
Ready to dive into your Caramel Butter Pecan Praline Poke Cake? You’re going to love this easy, feel-good process.
- Preheat your oven to 350°F. Grease a 9×13-inch pan, and get your favorite yellow cake mix ready—just follow the box instructions, or use your homemade batter if you’re feeling ambitious.
- Pour the cake batter into the pan and spread it out evenly. Bake the cake for about 30-35 minutes until a toothpick comes out mostly clean. The trick here: wait until the cake is fully baked but still super moist.
- While your cake bakes, you can toast your chopped pecans in a skillet for a few minutes. The aroma will fill your kitchen and get everyone excited.
- Once the cake comes out of the oven, use the handle of a wooden spoon or a skewer to poke holes all over the top. These little pockets make room for all that luscious caramel butter pecan praline magic.
- Warm up your butter caramel sauce gently so it’s easily pourable. Drizzle it evenly over the cake, making sure the caramel seeps down into every hole. That’s where the magic happens!
- Next, it’s time for the praline frosting. Whisk together your powdered sugar, milk, vanilla extract, and salt until smooth. Pour or spoon it over the caramel layer, letting it naturally fill in those wells.
- Sprinkle your toasted pecans on top for crunch and a beautiful finish.
- Pop the cake in the fridge for at least 1 hour—this helps everything set and blend into that irresistible caramel pecan dessert.
Start to finish, this Caramel Butter Pecan Praline Poke Cake comes together in about 1 hour and 15 minutes, plus cooling time.
While that’s happening, pour yourself a glass of something refreshing and enjoy the warm, sweet smells filling your kitchen.
Pro tip: If your caramel sauce thickens or hardens a little in the fridge, just warm it slightly before serving to get that perfect drizzle again. And if your praline frosting feels too thick, a splash more milk will fix you right up.
For a shortcut, I’ve experimented using store-bought caramel sauce and pecan praline frosting (here’s a great find from 12 Tomatoes Butter Pecan Praline Poke Cake). It still tastes amazing and saves a little time.
How to Serve & Savor It:
This Caramel Butter Pecan Praline Poke Cake truly shines when you serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess balances the warm caramel and crunchy pecans perfectly.
I love making this cake on a lazy weekend or when we have friends over—it’s the kind of dessert that gets everyone talking. It pairs great with a hot coffee or even a glass of milk for the kids.
For a quick presentation upgrade, sprinkle a few extra toasted pecans and a light drizzle of caramel on each slice before serving. Freshly chopped mint adds a fun pop of color, too.
Leftover Caramel Butter Pecan Praline Poke Cake makes fantastic parfaits! Just layer chunks of cake with whipped cream and some caramel pecan dessert sauce in a glass for a fast and fancy treat.
Seasonal twist: During fall, I swap in a pinch of cinnamon to the cake batter and top it with a sprinkle of sea salt on the caramel for a cozy spiced version.
My people always rave about this poke cake recipe, making it a repeated hit at holiday dinners and casual get-togethers alike.
Your Questions, Answered:
Q: Can I prep parts of this Caramel Butter Pecan Praline Poke Cake ahead?
A: Absolutely! The cake can be baked a day in advance, covered tightly. Wait to add the caramel butter sauce and praline frosting until right before serving so it stays fresh and luscious.
Q: What’s a good swap for pecans?
A: Walnuts or almonds work well, though pecans are classic here. You can even mix in toffee bits for an extra sugary crunch.
Q: Can I make this cake gluten-free?
A: You sure can! Use a gluten-free yellow cake mix, and double-check your caramel sauce is GF-friendly. The texture might be a little different but just as tasty.
Q: How do I scale this Caramel Butter Pecan Praline Poke Cake for more or fewer people?
A: This recipe is perfect for a 9×13 pan (~12 servings). For smaller groups, use an 8×8 pan and adjust baking time accordingly. Double it for larger gatherings.
Q: Can I make the butter caramel sauce from scratch?
A: For sure. I like melting butter with brown sugar, heavy cream, and a pinch of salt over medium heat, stirring until thickened. It adds that homemade touch.
Q: Where can I find a good praline frosting?
A: You can whip a simple one at home with powdered sugar, butter, vanilla, and milk. Or check out recipes online, like on chefbaeatlanta’s Caramel Butter Pecan Praline Poke Cake recipe ingredients.
Q: Is this dessert good chilled or room temp?
A: Both work! It’s great chilled for firm caramel layers and frosting, but I like it slightly warmed so the butter caramel sauce melts beautifully.
Final Foodie Thoughts:
This Caramel Butter Pecan Praline Poke Cake has earned a special place in my foodie heart because it’s one of those dishes that feels like a warm hug from the inside. The blend of buttery, nutty, caramel, and sweet elements hits all the right notes without being fussy or complicated.
My Top Caramel Butter Pecan Praline Poke Cake Tips:
- Toast your pecans for that next-level crunch and flavor boost.
- Don’t rush on the poking step—more holes mean more buttery caramel goodness soaking in.
- Let it chill so those layers really set, but remember to warm slightly before serving if you like gooey caramel.
As for variations, I’ve loved adding a sprinkle of cinnamon or swapping in maple syrup for a seasonal twist. For an ultra-indulgent version, adding chocolate chips to the batter pushes it into “please make again” territory. The classic version with traditional butter caramel sauce gets requested the most, hands down.
I’m super excited for you to make this Caramel Butter Pecan Praline Poke Cake your own and share it with folks who love a sweet, buttery, nutty treat. Dive in, have fun with those layers, and enjoy every bite.
If you want more everyday foodie inspiration, check out my Butternut Squash Apple Coffee Cake, the French Butter Cake, or the Juicy Pineapple Cake for other fun poke cake recipe vibes.
Also, if you like what you see, the Caramel Butter Pecan Praline Poke Cake has some awesome community recipes you can peek at on Facebook groups like these great posts from chefbaeatlanta and 12 Tomatoes for extra pearly praline frosting tips!
Happy baking, friends!
Caramel Butter Pecan Praline Poke Cake
Indulge in this rich Caramel Butter Pecan Praline Poke Cake, featuring moist cake infused with caramel sauce and topped with a buttery pecan praline glaze for a decadent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 box yellow cake mix
- Ingredients required by cake mix (usually eggs, oil, water)
- 1 cup caramel sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- Whipped cream or frosting, for topping (optional)
Instructions
- Prepare the yellow cake mix according to package instructions and bake in a 9×13-inch pan.
- Once baked, use the handle of a wooden spoon to poke holes evenly across the cake while still warm.
- Pour the caramel sauce over the cake, letting it seep into the holes.
- In a saucepan, melt butter over medium heat. Add brown sugar and heavy cream, stirring constantly until the mixture comes to a boil.
- Boil for 2-3 minutes until thickened, then remove from heat and stir in the vanilla extract and chopped pecans.
- Pour the pecan praline mixture evenly over the caramel-soaked cake.
- Allow the cake to cool completely before adding whipped cream or frosting, if desired.
- Refrigerate for at least 2 hours to let flavors meld before serving.
Notes
For an extra indulgence, serve with a scoop of vanilla ice cream or sprinkle a pinch of sea salt on top to enhance the caramel flavor.