This Caramel Butter Pecan Praline Poke Cake is a rich and indulgent dessert that brings together buttery cake, sweet caramel, and a praline-like texture that melts in every bite. It’s one of those cakes I make when I want something incredibly satisfying and easy to whip up for gatherings or just a weekend treat. With the simplicity of a boxed cake mix and the elegance of caramel drizzle, it’s truly a showstopper.

Why I Love This Recipe

I love how this recipe takes basic pantry staples and turns them into something that tastes like it came straight from a bakery. The butter pecan cake is moist and flavorful, but once I pour sweetened condensed milk and rich caramel sauce into those poke holes, it becomes incredibly decadent. It’s perfect for make-ahead desserts and always a hit at potlucks or family dinners.

Ingredients

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

For The Cake:
▸ 1 box butter pecan cake mix (plus eggs, oil, and water as instructed on the box)
▸ 1 (14 oz) can sweetened condensed milk
▸ 1 cup caramel sauce

Directions

1. I start by baking the butter pecan cake according to the package directions in a 9×13 inch baking dish. Once it’s out of the oven, I let it cool for about 5–10 minutes.

2. While the cake is still warm, I use the handle of a wooden spoon to poke holes all over the surface.

3. I pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes.

4. Next, I drizzle the caramel sauce over the entire cake, letting it soak in and coat the top.

5. After that, I let the cake cool completely, then refrigerate it for at least 2 hours before serving. The chilling helps everything set and enhances the flavor.

6. Before serving, I sometimes top it with extra caramel or even whipped topping if I’m feeling fancy.

Servings And Timing

This cake makes about 12–15 servings, depending on portion size. It takes around 10 minutes to prep, 30–35 minutes to bake, and at least 2 hours of chill time before serving.

Variations

• I sometimes add chopped toasted pecans on top for extra crunch and a more praline-like finish.

• For a more indulgent version, I top it with whipped cream and sprinkle it with crushed toffee bits.

• If I don’t have butter pecan cake mix, yellow cake mix with added chopped pecans makes a great substitute.

• For a boozy twist, I mix a tablespoon of bourbon into the caramel sauce before drizzling.

Storage/Reheating

I store this cake in the refrigerator covered with plastic wrap or in an airtight container. It keeps well for up to 4 days. While I serve it chilled, if I want a warm slice, I microwave it for about 15–20 seconds. Just enough to take the chill off and soften the caramel.

FAQs

1. How do I make sure the condensed milk soaks in properly?

I poke the holes while the cake is still warm and pour the condensed milk slowly to make sure it fills the holes instead of just sitting on top.

2. Can I use homemade caramel sauce?

Absolutely. I’ve used both store-bought and homemade caramel sauce. Homemade gives it a deeper flavor, especially if I add a pinch of sea salt.

3. Do I need to refrigerate this cake?

Yes, since it contains sweetened condensed milk and caramel, I always refrigerate it to keep it fresh and allow the flavors to meld.

4. Can I freeze this cake?

I can freeze it, but I prefer doing it before adding the toppings. I wrap the cooled cake tightly, freeze, and then thaw and add the condensed milk and caramel before serving.

5. What’s the best way to serve this cake?

I serve it cold with an extra drizzle of caramel or warm it slightly and pair it with vanilla ice cream for an even more indulgent treat.

Conclusion

This Caramel Butter Pecan Praline Poke Cake is comfort dessert at its finest. It’s easy to make, full of rich flavor, and always leaves everyone asking for seconds. Whether I’m hosting a gathering or just baking for myself, this cake never disappoints.