Spooky Butter Pecan Praline Poke Cake Graveyard – Ghoulish Dessert Delight

I still remember my grandmother’s old wooden spoon tapping on the mixing bowl as she prepared her signature desserts. Inspired by those memories, I created this Butter Pecan Praline Poke Cake—a rich, moist cake soaked with sweet praline and layered with toasted pecans. It’s a family-friendly recipe that’s quick to make, perfect for busy evenings, and completely customizable to delight everyone at the table.

Why You’ll Love This Recipe

If you’ve ever scrolled through butter pecan praline poke cake Facebook posts and wondered how to make one that tastes just as indulgent, this recipe is your answer. Inspired by The Pioneer Woman, this butter pecan praline poke cake is loaded with buttery layers, toasted pecans, and a sweet caramel or condensed milk glaze that soaks deep into every bite. Perfect as a 3-layer pecan praline cake, it’s also easy to adapt into a butter pecan dump cake Betty Crocker style or even a butter pecan tres leches cake. Old-fashioned butter pecan praline poke cake lovers will adore the richness and gooey texture. This butter poke cake recipe is simple enough for busy weeknights yet impressive for special occasions, giving you a moist, decadent dessert every time. Whether you’re making a caramel butter pecan poke cake, butter pecan praline poke cake with condensed milk, or just exploring classic butter pecan praline cake flavors, this recipe delivers comfort, flavor, and nostalgia in every slice.

Ingredients for This Recipe

Every ingredient in this butter pecan praline poke cake plays a role in creating its rich, nutty, and decadent flavor. The all-purpose flour, baking powder, and salt form a tender, fluffy cake base, while unsalted butter and granulated sugar ensure a moist, buttery texture. Eggs and vanilla add structure and aroma, and toasted pecans provide that signature nutty crunch. The poke mixture of sweetened condensed milk and caramel sauce seeps into the cake, making it irresistibly gooey. The praline frosting with cream cheese or buttercream, brown sugar, and pecans tops the cake with creamy sweetness. Additional pecans and caramel drizzle add a final touch of texture and flavor. This butter pecan praline poke cake recipe is perfect for fans of classic butter pecan praline cakes, caramel butter pecan poke cake lovers, or anyone seeking a show-stopping dessert for family gatherings or celebrations. Whether you’re following a butter pecan praline poke cake Pioneer Woman inspiration, creating a 3-layer pecan praline cake, or adapting a butter pecan dump cake Betty Crocker version, these ingredients guarantee success.

🛒 Ingredients (for one 9×13-inch cake):

For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1 cup chopped pecans, toasted

For the Poke Mixture:
1 can (14 oz) sweetened condensed milk
½ cup caramel sauce (store-bought or homemade)
½ teaspoon vanilla extract

For the Praline Frosting:
16 oz (2 packages) cream cheese or buttercream frosting, softened
½ cup brown sugar
½ cup chopped toasted pecans
1 teaspoon vanilla extract
2–3 tablespoons milk (to adjust consistency)

For Decoration:
Additional chopped pecans
Optional: drizzle of caramel sauce

How to Make This Recipe

This butter pecan praline poke cake recipe combines buttery layers, toasted pecans, and a sweet praline glaze for a decadent dessert. Start by baking a moist cake base using classic ingredients, which forms the perfect foundation for a butter pecan poke cake. The poke mixture, inspired by butter pecan praline poke cake Pioneer Woman versions, seeps deep into the cake for gooey richness. Top with praline frosting and additional pecans to finish an irresistible caramel butter pecan poke cake or old fashioned butter pecan praline poke cake. This method also works for 3-layer pecan praline cake, butter pecan tres leches cake, or butter pecan dump cake Betty Crocker variations. Whether you’re making a simple butter pecan praline cake or a fully loaded butter pecan praline poke cake with condensed milk, following these steps ensures perfect flavor, texture, and presentation.

🛒 Steps:

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
Whisk 2 ½ cups flour, 2 ½ tsp baking powder, and ½ tsp salt in a bowl.
Cream 1 cup butter and 2 cups sugar until fluffy. Beat in 4 eggs, one at a time, then 1 tsp vanilla.
Alternate mixing dry ingredients with 1 cup milk until smooth. Fold in 1 cup toasted pecans.
Pour batter into pan and bake 35–40 minutes until a toothpick comes out clean. Cool completely.
Using a spoon handle, poke holes all over the cooled cake.
Mix 1 can sweetened condensed milk, ½ cup caramel sauce, and ½ tsp vanilla. Pour over cake to soak. Chill 1 hour.
Combine 16 oz frosting, ½ cup brown sugar, ½ cup toasted pecans, 1 tsp vanilla, and 2–3 tbsp milk. Spread over cake.
Top with extra pecans and drizzle caramel for a finishing touch.

Expert Cooking Tips

Creating the perfect butter pecan praline poke cake requires attention to both ingredients and technique. Toasting the pecans enhances the nutty flavor, whether you’re making a classic butter pecan praline cake or a caramel butter pecan poke cake. Using sweetened condensed milk for the poke mixture ensures a rich, gooey texture, reminiscent of butter pecan praline poke cake Pioneer Woman recipes. For extra indulgence, this butter pecan praline poke cake recipe can be adapted into a 3-layer pecan praline cake, butter pecan tres leches cake, or even a butter pecan dump cake Betty Crocker style. Choosing quality butter and fresh vanilla intensifies flavor, while chilling the cake after soaking preserves moisture. Whether aiming for an old fashioned butter pecan praline poke cake or a modern butter pecan praline poke cake with condensed milk, these tips guarantee a flavorful, perfectly textured butter poke cake every time.

💡 Expert Tips:

Toast 1 cup chopped pecans in a 350°F oven for 5–7 minutes for deep flavor
Use high-quality unsalted butter and fresh vanilla for richer taste
Poke holes evenly in the cooled cake to ensure the sweetened condensed milk or caramel mixture penetrates thoroughly
Chill the cake at least 1 hour after pouring the poke mixture for optimal gooey texture
Adjust frosting consistency with 2–3 tablespoons milk to spread smoothly
Add extra pecans or drizzle caramel on top for presentation and added crunch
This recipe works for butter pecan praline poke cake Facebook favorites, butter pecan praline poke cake Pioneer Woman inspiration, and variations like caramel butter pecan poke cake or 3-layer pecan praline cake

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This butter pecan praline poke cake is a show-stopping dessert that combines buttery cake, toasted pecans, and a rich praline or caramel glaze for ultimate indulgence. Whether you follow a butter pecan praline poke cake Pioneer Woman inspiration, make a 3-layer pecan praline cake, or try a butter pecan tres leches cake variation, this recipe is versatile, easy, and family-friendly. Perfect for weeknights, celebrations, or sharing on butter pecan praline poke cake Facebook, it’s a dessert everyone will love and remember.

Butter Pecan Praline Poke Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x

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Description

A moist, buttery cake infused with toasted pecans and a rich praline glaze that seeps into every bite. Perfect for dessert tables or special occasions, this poke cake is topped with creamy praline frosting and chopped pecans for an irresistible crunch.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9×13-inch cake):

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup whole milk

• 1 cup chopped pecans, toasted

For the Poke Mixture:

• 1 can (14 oz) sweetened condensed milk

• ½ cup caramel sauce (store-bought or homemade)

• ½ teaspoon vanilla extract

For the Praline Frosting:

• 16 oz (2 packages) cream cheese or buttercream frosting, softened

• ½ cup brown sugar

• ½ cup chopped toasted pecans

• 1 teaspoon vanilla extract

• 2–3 tablespoons milk (to adjust consistency)

For Decoration:

• Additional chopped pecans

• Optional: drizzle of caramel sauce

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Instructions

📝 Instructions:

Step 1: Bake Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.

4. Gradually mix in dry ingredients alternately with milk until smooth. Fold in toasted pecans.

5. Pour batter into prepared pan and bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Step 2: Poke Cake

1. Using the handle of a wooden spoon, poke holes all over the cooled cake.

2. In a bowl, mix sweetened condensed milk, caramel sauce, and vanilla.

3. Pour the mixture evenly over the cake, letting it soak into the holes. Chill for at least 1 hour.

Step 3: Frost Cake

1. In a bowl, combine frosting, brown sugar, pecans, and vanilla. Adjust consistency with milk if needed.

2. Spread frosting evenly over the soaked cake.

Step 4: Decorate

1. Sprinkle additional chopped pecans on top.

2. Optionally drizzle extra caramel for a glossy finish.

Notes

• Toasting Pecans: Toasting enhances flavor — bake at 350°F for 5–7 minutes.
• Make Ahead: Cake can be baked a day ahead and frosted the next day.
• Mini Version: Use cupcakes and poke each for single-serve treats.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Cake
• Method: Baked / Poke / Frosted
• Cuisine: American