Caramel Butter Pecan Praline Poke Cake

Why You’ll Love This Recipe

I love how this recipe starts with a boxed cake mix, which keeps things simple, but turns into something that tastes completely homemade. The warm caramel-praline mixture poured into the cake’s poked holes makes every slice melt-in-your-mouth good. It’s perfect for fall gatherings, birthdays, or any time I want a dessert that feels extra special without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box of yellow cake mix
3 large eggs
1 cup of water
1/2 cup of vegetable oil
1 cup of chopped pecans
1/2 cup of melted butter
1 can of sweetened condensed milk
1 jar of caramel sauce

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large mixing bowl, I combine the yellow cake mix with eggs, water, and oil. I stir in half of the chopped pecans for a little crunch in the cake itself.

3. I pour the batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean.

4. Once the cake is out of the oven and slightly cooled, I use the handle of a wooden spoon to poke holes all over the top.

5. In a saucepan, I melt the butter and stir in the sweetened condensed milk and caramel sauce. I bring it to a gentle simmer and let it cook for 2–3 minutes.

6. I take it off the heat and mix in the remaining pecans.

7. I pour this warm caramel butter pecan praline sauce over the cake, making sure it gets into every hole and spreads evenly across the surface.

8. After letting the cake cool completely, I slice it into squares and serve it as-is or topped with whipped cream or vanilla ice cream for even more indulgence.

Servings and timing

This recipe makes 12 servings. It takes about 15 minutes to prepare, 30 minutes to bake, and I allow extra time for it to cool completely before serving.

Variations

When I want to mix it up, I sometimes add a sprinkle of sea salt on top for a salted caramel twist. If I’m feeling extra fancy, I drizzle chocolate over the finished cake or top it with a layer of whipped cream and a dusting of cinnamon. For a holiday version, I add a splash of bourbon to the caramel mixture.

Storage/Reheating

I store leftovers in the refrigerator, covered tightly, for up to 4 days. The flavors deepen over time, making it even better the next day. To serve warm, I microwave individual slices for 15–20 seconds. It’s just enough to make the caramel gooey again without drying out the cake.

FAQs

Can I make this cake in advance?

Yes, I often make it the day before. It actually tastes even better after sitting overnight, as the caramel has more time to soak in.

Do I need to refrigerate this cake?

I recommend refrigerating it because of the condensed milk and butter in the topping. It also helps the cake set nicely.

Can I use a homemade cake base instead of boxed mix?

Definitely. If I have a favorite homemade yellow or butter cake recipe, I use it in place of the box mix without changing anything else.

What kind of caramel sauce should I use?

I usually use a thick, rich caramel sauce—store-bought or homemade both work well. I avoid thin ice cream toppings, which can make the cake soggy.

Is there a way to make this less sweet?

This is definitely a sweet dessert, but I’ve reduced the caramel slightly or used unsweetened whipped cream on top to balance the richness when I want it a bit more mellow.

Conclusion

Caramel Butter Pecan Praline Poke Cake is the kind of dessert that makes people ask for the recipe after the first bite. I love how the buttery praline mixture transforms a simple cake into something truly decadent. Whether it’s a holiday, potluck, or just a cozy night in, this cake always delivers warmth, sweetness, and pure comfort.

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