Butter Pecan Praline Poke Cake with Caramel Filling

The first time I made this, I wasn’t going for “extra.” I just wanted a quick butter pecan cake to feed a group. But then I had an open can of sweetened condensed milk. Then a jar of caramel sauce. Then toasted pecans. One thing led to another, and this monster of a cake was born. And let me tell you—it hits.

This cake starts with a buttery, nutty base—easy to make with a box mix or from scratch. You poke it full of holes, pour in a flood of caramel sauce and condensed milk, then top it with a fluffy frosting made with brown sugar, butter, and even more pecans. It’s sweet, soft, crunchy, and creamy all at once.

Perfect for potlucks, birthdays, holidays, or just a random Tuesday when the world feels like too much. Because once you slice into this cake, nothing else matters.

Why You’ll Love This Recipe

• Ultra-moist cake soaked in caramel and condensed milk
• Topped with rich praline frosting and toasted pecans
• Perfect balance of textures: soft, gooey, crunchy
• Feeds a crowd and always gets compliments
• Easier than it looks—starts with a box mix if you want

Ingredients

For the Cake:

• 1 box butter pecan cake mix (15.25 oz)
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup chopped pecans, toasted

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 cup caramel sauce (homemade or store-bought)

For the Praline Topping:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup chopped pecans, toasted

Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, beat together cake mix, water, oil, and eggs until smooth.
3. Fold in 1/2 cup toasted pecans.
4. Pour into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
5. Let cool for 10 minutes.

Poke and Fill:

1. Using a wooden spoon handle or skewer, poke holes all over the warm cake—about 1 inch apart.
2. Mix sweetened condensed milk and caramel sauce together.
3. Pour the mixture slowly over the cake, letting it soak into the holes. Use a spatula to spread it evenly.
4. Let cake cool completely before topping.

Make the Praline Frosting:

1. In a saucepan, melt butter over medium heat.
2. Add brown sugar and cream. Stir constantly and bring to a boil for 1–2 minutes.
3. Remove from heat. Stir in vanilla and powdered sugar until smooth.
4. Fold in remaining 1 cup toasted pecans.
5. Let cool slightly, then spread over cooled cake.
6. Chill for 30 minutes before serving for clean slices—or dive in warm for gooey heaven.

Tips & Variations

• Swap cake mix for yellow or spice cake if butter pecan isn’t available.
• Add bourbon to the filling or topping for an adult twist.
• Top with a sprinkle of sea salt for contrast.
• Use homemade caramel sauce for richer flavor.
• Make cupcakes instead—poke, fill, and frost each one individually.

Note

Make sure the cake is still warm when you poke it—this helps the filling absorb better. But let it cool fully before adding frosting to avoid melting it into soup.

Serving Suggestions

• Serve chilled for a firm, sliceable treat—or warm for a gooier texture
• Pair with strong black coffee, spiced chai, or bourbon neat
• Add a scoop of vanilla or butter pecan ice cream on top
• Dust with powdered sugar or drizzle with extra caramel for drama

Nutrition Information (Per Slice – Based on 12)

• Calories: 540
• Fat: 29g
• Saturated Fat: 11g
• Carbohydrates: 66g
• Sugar: 48g
• Protein: 5g
• Sodium: 370mg

User Reviews/Comments

Tina J. (Birmingham, AL):
“Made this for a family reunion and had to print the recipe 6 times. People were fighting over the last piece.”

Carlos V. (San Antonio, TX):
“I added bourbon to the frosting and it was next-level. Sweet, salty, buttery heaven.”

Lacey F. (Jackson, MS):
“Made it two days ahead and it was even better on day 3. This is my new go-to for holidays.”

FAQs

Can I make this cake ahead of time?
Yes! In fact, it’s better after sitting overnight in the fridge. The filling has time to soak into the cake and the frosting sets perfectly.

Can I use a different cake mix?
Absolutely. Yellow, white, or even spice cake mix work great. You can even make a butter pecan cake from scratch if you’re feeling ambitious.

Can I make this without sweetened condensed milk?
You can skip it, but the cake won’t be as moist. Try replacing it with a mixture of heavy cream and brown sugar, but the texture will change.

Does this need to be refrigerated?
Yes, because of the dairy-based filling and topping. Store covered in the fridge for up to 5 days.

Can I freeze it?
Yes. Wrap individual slices in plastic and freeze for up to 2 months. Thaw in the fridge overnight.

How do I toast pecans?
Spread them on a baking sheet and bake at 350°F for 7–8 minutes, stirring once. Or toast in a dry skillet over medium heat until fragrant.

Conclusion

Butter pecan praline poke cake is pure, unfiltered dessert. It’s rich. It’s messy. It’s exactly what you want when you’ve had a long week and need something sweet that actually delivers. It’s got crunch, creaminess, goo, and bite. You won’t find it in a fancy bakery—but you will find it disappearing fast at any gathering.

One pan. A handful of ingredients. And more flavor than any cake this easy has a right to have.

Want to dive deeper into the flavor roots behind this beast? Check out the Wikipedia page on butter pecan and learn how this classic combo found its way into Southern desserts.

Now go. Bake it. Eat it. And don’t even think about sharing until you’ve had your slice first.

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