This decadent Butter Pecan Cake marries velvety cake with a luxurious praline topping. Its moist crumb paired with toasted pecans creates a perfect harmony of flavors, ideal for any celebration or cozy dessert night. Indulge in this semi-homemade treat for an unforgettable and irresistibly satisfying experience. Enjoy pure decadence now.

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I first came across this Butter Pecan Praline Poke Cake recipe and knew I had to try it out. I used a box of Butter Pecan cake mix, 4 large eggs, 1 cup water, and 1/2 cup vegetable oil along with 1/2 cup unsalted butter that I melted to mix in that real buttery flavor.

I also folded in 1 cup toasted pecans which added a nice crunch and a bit of nutrition from healthy fats. For the praline topping, I combined 1/2 cup unsalted butter, 1/2 cup light brown sugar, and 1/4 cup granulated sugar with 1 cup heavy cream, a teaspoon of vanilla extract, and 1/2 teaspoon salt.

This cake, much like a Pecan Praline Cake or Butter Pecan Cake, has a decent balance of carbs, protein and fats. I love that this poke cake recipe is semi-homemade and ridiculously easy to prepare while still impressing with that praline crunch.

Why I Like this Recipe

I love this Butter Pecan Praline Poke Cake because it’s just so simple to make yet tastes so damn good. I mean, you mix up a boxed butter pecan cake with eggs, water, oil, and melted butter, then toss in a bunch of toasted pecans, and you already know you’re in for something tasty. While the cake is baking, you whip up this rich, buttery praline topping that’s both sweet and savory, then poke holes in the warm cake so that the topping seeps right into the middle, making every bite extra moist and flavorful.

Here are a few reasons why I like this recipe:

1. I really dig how easy it is to whip up – even if I’m not a seasoned cook, it just comes together without a lot of fuss.
2. I love the mix of textures – the soft cake with the crunchy toasted pecans and that gooey, buttery topping creates a perfect bite every time.
3. The flavors are awesome – the buttery, pecan flavor of the cake combined with the rich praline glaze is a match made in heaven.
4. I like that it feels homemade even though part of it is boxed, you can tell it’s been given some extra care with the praline topping and all the little touches that make it unique.

Ingredients

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Cake mix creates a quick, sweet base full of carbs and real pecan flavor.
Eggs helps form structure, adding protein, and bind all ingredients.
Toasted pecans add crunch, fiber, and healthy fats with a nutty zing.
Melted butter gives richness and moisture; its fat boosts flavor in every bite.
Extra unsalted butter for topping melds sweetness with smooth, creamy texture.
Brown sugar adds a deep caramel sweetness and moisture to the praline layer.
Heavy cream provides indulgent creaminess and extra fat, balancing the dessert’s textures.
Vanilla extract and salt heighten flavor by adding warmth and contrast.

Ingredient Quantities

1 box (15.25 oz) Butter Pecan cake mix

4 large eggs

1 cup water

1/2 cup vegetable oil

1/2 cup unsalted butter, melted

1 cup toasted pecans, divided

1/2 cup unsalted butter (for the praline topping)

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 cup heavy cream

1 teaspoon vanilla extract

1/2 teaspoon salt

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 pan real good.

2. In a large bowl, mix the cake mix, eggs, water, vegetable oil, and melted butter until just combined. Then fold in about half of the toasted pecans.

3. Pour the batter into the prepared pan and bake for about 25 to 30 minutes or until a toothpick comes out clean when you stick it in.

4. While the cake is baking, make the praline topping. In a saucepan over medium heat, melt the 1/2 cup of butter for the topping.

5. Stir in the light brown sugar and granulated sugar into the melted butter and cook until it’s smooth, stirring constantly.

6. Slowly whisk in the heavy cream, then add the vanilla extract and salt. Keep stirring and let it simmer for about 3 minutes until it thickens a bit.

7. Once the cake is done, take it out of the oven and let it cool in the pan for about 10 minutes.

8. Use a skewer or a fork to poke holes all over the top of the cake.

9. Pour the warm praline mixture evenly over the cake so it soaks into the holes, and then sprinkle the remaining toasted pecans over the top.

10. Let the cake cool completely before slicing and serving. Enjoy your delicious dessert!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 baking pan (greased well)
3. Large mixing bowl (for mixing cake batter)
4. Measuring cups and spoons (for accurate ingredient amounts)
5. Whisk (to combine cake mix ingredients and to slowly whisk in heavy cream)
6. Spatula or large spoon (for folding in the toasted pecans)
7. Toothpick (to test cake doneness)
8. Saucepan (for making the praline topping)
9. Skewer or fork (to poke holes in the baked cake)

FAQ

Q: Can I use a different cake mix for this recipe?

A: Sure, you can substitute any similar cake mix but the flavor may change a bit. Butter pecan works best if you want that extra nutty flavor.

Q: How do I get the perfect texture for the cake?

A: Make sure to poke the holes evenly once the cake is out of the oven and let the heavy cream mix soak in. This technique really helps to keep it moist.

Q: What if I dont have toasted pecans on hand?

A: You can toast your own by chopping pecans and lightly toasting them in a skillet or oven. It takes just a few minutes and makes all the difference.

Q: How should I store the leftover cake?

A: Keep it covered at room temperature for 2 days or pop it into the fridge for up to 4 days. If you want to keep it longer, freeze individual slices.

Q: Can I adjust the sweetness of the praline topping?

A: Yep, you can tweak the amounts of brown and granulated sugar to suit your taste. Just be careful not to reduce it too much or it may affect the texture.

Butter Pecan Praline Poke Cake Is The Best Dessert Recipe Substitutions and Variations

If you dont have vegetable oil, you can use canola oil or light olive oil in a 1:1 ratio. It works just as well in the cake.
Not in the mood to use eggs? Use 1/4 cup unsweetened applesauce per egg instead. Just keep in mind that your cake might turn out a bit denser.
If heavy cream isn’t available for the praline topping, you can swap it with half-and-half. The texture might change slightly but it still works fine.
Don’t have unsalted butter? You can use salted butter instead, but make sure you reduce the added salt in the recipe by about 1/4 teaspoon.

Pro Tips

1. Toast the pecans just until they start smelling nutty and slightly browned—if they get burned, it can ruin the flavor and texture, so keep a close eye on ’em.
2. When mixing your wet and dry ingredients, stir only until they’re just combined. Overmixing could make your cake tough instead of nice and fluffy.
3. As you cook the praline topping, stir it constantly; if you let it sit too long without stirrin, the sugars might burn and you’ll end up with a bitter taste.
4. Let the cake cool just a bit before you poke the holes for the topping. If it’s too hot, the topping might soak in too fast and make the cake too mushy.