From the moment I first tasted Butter Pecan Praline Poke Cake, I knew I had stumbled upon something magical. Picture this: a warm, fragrant kitchen filled with the sweet aroma of toasted pecans mingling with the gentle scent of caramel and butterscotch. I can still hear the laughter of my family as we gathered ’round the table, digging into this heavenly dessert. It was a favorite at my grandmother’s Sunday brunch, and I can still see her twinkling eyes as she cut the first slice. The combination of a moist buttery cake soaked in gooey condensed milk and topped with luscious whipped cream leaves everyone smiling, and you won’t be able to resist its charm either. Trust me on this one; it’s hard not to fall in love at first bite!
Why You’ll Love This Recipe
- Easy Peasy: Perfect for beginner bakers! Just mix, bake, and soak.
- Quick to Make: With just 40 minutes from start to finish, you can whip this up in a flash.
- Flavor Explosion: Butterscotch and pecans create a flavor combination that’s nothing short of heavenly.
- Crowd-Pleasing: This dessert is always a hit at parties and gatherings—everyone asks for the recipe!
- Versatile: Perfect for any occasion, from potlucks to family dinners or just because you deserve something sweet.
Ingredients
Butter Pecan Praline Poke Cake
Ingredients:
1 box butter cake mix
The base of our cake, lending a soft, buttery flavor that complements the toppings beautifully.1 cup chopped pecans
These toasted gems bring richness and a delightful crunch to each bite!4 tablespoons butter
Melt it for toasting the pecans—creates that irresistible nutty aroma!1 can (14 oz) sweetened condensed milk
The magic ingredient that soaks into the cake, making it decadently moist and sweet.1 jar (10 oz) butterscotch caramel topping
A drizzle that elevates our poke cake to new heights of lusciousness.1 container (8 oz) whipped topping, thawed
Light and fluffy, it adds a dreamy finish to our dessert.Extra pecans and butterscotch chips for garnish
Because we eat with our eyes first, right?
Directions:
Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
A well-greased pan ensures a clean removal of your cake—no one likes crumbles on the plate!Prepare the butter cake mix according to the package instructions. Stir in 1 cup chopped pecans and pour into the prepared pan.
I love mixing in the pecans; it gives a lovely texture!Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
The smell will be divine—don’t open the oven too soon though!While the cake is baking, melt the butter in a pan over medium heat and add the remaining pecans. Cook until toasted, then set aside.
Don’t walk away—the smell will tempt you—keep an eye on them until they’re golden and fragrant!Once the cake is done and still hot, poke holes all over the top with the back of a wooden spoon.
The more holes, the better the cake soaks up all that gooey goodness!Pour the sweetened condensed milk over the cake, making sure it fills the holes. Follow with the butterscotch caramel topping.
Watch it seep into the holes like tasty little puddles of joy!Allow the cake to cool completely, then spread the whipped topping over the top.
This is where it turns fluffy and dreamy!Garnish with toasted pecans and butterscotch chips. Refrigerate for at least an hour before serving.
This cooling time allows all the flavors to meld together beautifully!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 430 kcal | Servings: 12 servings. Full recipe card is below.
How to Make It
Preheat the Oven
Preheat your oven to 350°F (175°C) while you get the pan ready. A warm oven is essential for a perfect rise!
Prepare the Cake Mix
Grab your butter cake mix and make it according to the package instructions. Don’t forget to stir in that delicious cup of chopped pecans before pouring everything into your greased pan. It adds a lovely crunch to your cake!
Bake the Cake
Pop it in the oven for about 20-25 minutes. The aroma wafting through your kitchen will have everyone (including yourself!) eagerly awaiting that first slice.
Toast the Pecans
In a small pan, melt your butter over medium heat. Toss in the remaining pecans and cook until they’re golden brown. Set them aside to cool.
Poke Holes
Once the cake is out of the oven and slightly cooled, grab your trusty wooden spoon (or even the handle of a spatula works) and poke holes all over.
Add the Goodies
Pour the sweetened condensed milk over your cake, ensuring it seeps into all those delicious holes. Then, drizzle the butterscotch caramel on top—it’s about to get seriously indulgent!
Cool and Top
Wait until your cake has cooled completely. Then, spread on that fluffy whipped topping, and finish with your toasted pecans and a sprinkle of butterscotch chips.
Chill Before Serving
Refrigerate the cake for at least an hour before cutting in. This allows all the flavors to meld together beautifully!
Pro Tips for Success
- Make sure your cake is still warm when you poke holes—it helps the toppings seep in better.
- Don’t rush the cooling process. It’s best to let the flavors deepen and come into their own!
- Customize the nuts! Try using walnuts for a different flavor or even omit the nuts for a nut-free version.
Flavor Variations
Feel free to get creative! How about swapping out the butterscotch caramel for chocolate sauce? Or, add a splash of vanilla extract to the cake mix for an extra layer of flavor. You could even try adding a spice like cinnamon or nutmeg for a cozy twist!
Serving Suggestions
This delicious poke cake pairs effortlessly with a scoop of vanilla ice cream for an indulgent treat. If you’re feeling fancy, drizzle on a little chocolate sauce or even serve it with fresh berries. A warm cup of coffee or sweet iced tea also complements it perfectly.
Make-Ahead & Storage
You can make this poke cake a day in advance! Just keep it refrigerated. The flavors will intensify overnight, and the cake will stay moist and scrumptious.
Once the cake is made, cover it tightly with plastic wrap or store it in an airtight container. It stays fresh for about 4 to 5 days in the fridge.
Leftovers
What’s better than poke cake? Poke cake leftovers! Chop up any leftover cake and use it to make mini dessert cups. Layer the cake with whipped topping and extra toppings for an adorable individual treat!
Freezing
Yes, you can freeze this cake! Just slice and wrap it tightly in plastic wrap, then put it into a freezer-safe bag. When you’re ready for a taste of sunshine, let it thaw in the fridge overnight.
Reheating
If you want that warm, gooey experience again, pop a slice in the microwave for 10–15 seconds. Just enough to take the chill off, without overdoing it. Voila!
FAQs
Can I use a different cake mix?
Absolutely! Vanilla or yellow cake mix works beautifully if you can’t find butter cake mix.
Can I use fresh pecans?
Sure! Just make sure to toast them until golden brown for the best flavor.
Is this cake gluten-free?
You can make it gluten-free by using a gluten-free cake mix! All the other ingredients are naturally gluten-free.
How do I know when the cake is done baking?
Insert a toothpick in the center—if it comes out clean or with just a few crumbs, it’s perfectly done!
Final Thoughts
Thank you for joining me in this sweet adventure! There’s something truly heartwarming about sharing desserts, especially ones that bring forth treasured memories while creating new ones. Gather your loved ones and let this Butter Pecan Praline Poke Cake be the center of your next gathering. It’s more than just a dessert; it’s a reason to celebrate the sweet moments in life. Happy baking, my friends! 🍰
Butter Pecan Praline Poke Cake
Ingredients
Main Ingredients
- 1 box butter cake mix The base of our cake, lending a soft, buttery flavor.
- 1 cup chopped pecans Toasted gems that bring richness and crunch.
- 4 tablespoons butter Melt for toasting the pecans.
- 1 can sweetened condensed milk (14 oz) Soaks into the cake, making it decadent.
- 1 jar butterscotch caramel topping (10 oz) Drizzle on top for added flavor.
- 1 container whipped topping (8 oz), thawed Adds a light and fluffy finish.
- to taste extra pecans and butterscotch chips For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare the butter cake mix according to the package instructions. Stir in the chopped pecans and pour into the prepared pan.
Baking
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, melt the butter in a pan over medium heat and toast the remaining pecans until golden brown. Set aside.
Assembly
- Once the cake is done, poke holes all over the top with the back of a wooden spoon.
- Pour the sweetened condensed milk over the cake, ensuring it fills the holes. Follow with the butterscotch caramel topping.
- Allow the cake to cool completely. Spread the whipped topping over the top and garnish with toasted pecans and butterscotch chips.
- Refrigerate for at least an hour before serving.