Butter Pecan Praline Poke Cake is a sweet and nutty treat that’s soft, moist, and full of buttery caramel flavor. This cake is filled with rich butter pecan pudding and topped with a creamy praline frosting that has just the right crunch from toasted pecans. The combination of smooth, gooey, and crunchy textures makes it really special.
I love making this cake because it feels like a little celebration every time I take a bite. One of my favorite things about it is poking all those holes in the warm cake to let the pudding soak in, which makes each slice melt in your mouth. I also like to toast the pecans myself—it gives the cake that fresh, homemade vibe that everyone notices.
When I serve this Butter Pecan Praline Poke Cake, I like to keep it simple with a cup of coffee or iced tea so the flavors can really shine. It’s always a big hit at family gatherings or just as a sweet surprise at the end of a week. If you’re a fan of buttery, nutty desserts with a little bit of crunch, this cake is definitely for you!
Key Ingredients & Substitutions
Yellow or Butter Cake Mix: This mix gives the cake its soft, buttery flavor. If you want homemade, use a simple butter cake recipe. For gluten-free needs, choose a gluten-free cake mix.
Butter Pecan Pudding Mix: Instant pudding adds creamy, nutty flavor. If unavailable, vanilla pudding with a teaspoon of butter flavoring works too.
Pecans: Toasted pecans bring crunch and warmth. Walnuts or almonds can substitute if you prefer or have allergies. Toasting nuts enhances their flavor, so don’t skip that step!
Whipped Cream: Heavy cream whipped with sugar and vanilla adds lightness to balance the rich praline topping. For a lighter version, use whipped topping, though fresh cream tastes best.
Praline Topping: Made from butter, brown sugar, and chopped pecans. The mix melts into a syrupy, nutty glaze. You can reduce sugar if you prefer less sweetness, but it really shines with the full amount.
How Do You Perfectly Poke and Pour the Pudding Without Making a Mess?
Creating holes allows the pudding to soak into the cake, making every bite moist and flavorful. Here’s how to do it right:
- Use the handle of a wooden spoon or a large skewer to poke holes evenly about 1 inch apart while the cake is warm but not hot.
- Don’t push too deep to avoid breaking through the pan, just go about halfway through the cake.
- Pour the pudding slowly over the cake, letting it settle into the holes naturally.
- Gently spread with a spatula if needed, but avoid pressing hard to keep that moist texture.
- Chill the cake after pouring pudding to let it set properly without becoming soggy.
I found that poking the holes while the cake’s warm makes the pudding soak better and gives the cake a tender crumb. Taking your time with this step really pays off!
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it fits the cake perfectly and makes serving easy.
- Mixing bowls – for whisking pudding and whipping cream; a medium and a large bowl work well.
- Whisk or hand mixer – helps you whip the cream to stiff peaks; I prefer a hand mixer for speed.
- Wooden skewer or handle of a wooden spoon – perfect for poking holes in the warm cake evenly.
- Small saucepan – for making the praline topping; I like a small one so it’s easy to control.
- Skillet – to toast pecans; a dry skillet heats quickly and evenly.
- Spatula – for spreading whipped cream and pouring syrup; flexible and easy to handle.
Flavor Variations & Add-Ins
- Swap the pudding mix for chocolate or caramel pudding for a different flavor twist that pairs well with pecans.
- Add a swirl of caramel sauce over the pudding layer before topping with whipped cream for extra sweetness.
- Use chopped toffee or toasted coconut on top of the whipped cream for a different crunch and flavor.
- Mix in bourbon or coffee extract into the pudding or whipped cream for an adult spin on this dessert.
Butter Pecan Praline Poke Cake
Ingredients You’ll Need:
For The Cake and Pudding:
- 1 box yellow or butter cake mix (plus ingredients called for on the box, usually eggs, oil, water)
- 1 (3.4 oz) box instant butter pecan pudding mix
- 2 cups cold milk
- 1 cup chopped pecans, toasted
For The Praline Topping:
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1/2 cup chopped pecans
For The Whipped Cream Layer:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional toasted pecans (optional, fold into whipped cream)
How Much Time Will You Need?
This cake takes about 15 minutes for prep, 30-35 minutes to bake, and another 2 hours chilling time to set everything nicely. Plan ahead to let the flavors meld together and for the pudding to soak in perfectly!
Step-by-Step Instructions:
1. Bake the Cake:
Preheat your oven to the temperature listed on the cake mix box (usually 350°F). Mix the cake batter following the box instructions and pour it into a greased 9×13 inch baking dish. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
2. Poke the Cake and Add Pudding:
While the cake is still warm, gently poke holes all over the surface about 1 inch apart using a wooden spoon handle or skewer. In a medium bowl, whisk the instant butter pecan pudding mix with cold milk until it thickens (about 2 minutes). Pour the pudding over the cake, letting it seep into the holes. Refrigerate while you prepare the topping.
3. Toast Pecans and Make Praline Topping:
In a dry skillet on medium heat, toast 1 cup of chopped pecans for 3-5 minutes, stirring often, until fragrant. Set aside. In a small saucepan, melt butter over medium heat, then stir in brown sugar and chopped pecans. Cook and stir for 2-3 minutes until syrupy. Remove from heat.
4. Whip the Cream and Assemble:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the toasted pecans if desired. Spread this whipped cream mixture evenly over the pudding layer on the cake. Drizzle the warm praline topping over the whipped cream.
5. Chill and Serve:
Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and pudding to set. When ready, serve chilled in generous slices to enjoy the moist cake, creamy pudding, rich whipped cream, and crunchy praline topping all together.
Can I Use Homemade Cake Instead of Boxed Cake Mix?
Absolutely! You can use your favorite homemade yellow or butter cake recipe. Just make sure it’s baked in a 9×13 inch pan and still warm when poking holes for the pudding.
How Do I Store Leftovers?
Store any leftover poke cake in an airtight container in the refrigerator for up to 3-4 days. The pudding and whipped cream keep it moist and delicious, but enjoy it within a few days for best texture.
Can I Prepare This Cake Ahead of Time?
Yes! You can bake the cake, poke it, pour the pudding, and refrigerate it overnight. Add the whipped cream topping and praline sauce right before serving to keep it fresh and crunchy.
What Can I Substitute for Pecans?
If you’re allergic or want a different flavor, walnuts or almonds work great toasted. Just swap them in equal amounts and follow the same toasting instructions for that lovely nutty crunch!
