Whether you’re baking for a birthday, a bake sale, or just because you need a sweet treat, this Butter Pecan Poke Cake is sure to ‘poke’ its way into your heart.

It is an easy, ultra-moist dessert made with a buttery cake mix, rich caramel drizzle, whipped topping, and crunchy pecans

a slice of butter pecan poke cake on a white plate

Why I’m Nuts About This Recipe

This recipe is effortless yet impressive. Using a boxed cake mix as the base and just a handful of ingredients you can get bakery-worthy results with simple steps.

Sweetened condensed milk and caramel soak into every crevice for an ultra-moist and rich cake.

It’s a dreamy combo of flavors and textures. Crushed pecans and moist and buttery cake perfectly complement the creamy whipped topping.

Whether you’re prepping for a party or planning ahead for a busy week, this cake is perfect to make ahead and will hold up beautifully. It will taste even better the next day.

milk, butter pecan cake mix, eggs, vanilla, maple flavoring, evaporated milk, whipping cream, brown sugar, butter, and mayonnaise to make butter pecan poke cake

Ingredients

Cake: This recipe begins with a butter pecan cake mix, the eggs provide structure and richness, while the butter and mayonnaise help create a moist texture. The quick homemade buttermilk helps tenderize the cake.
Butter Pecan Sauce: Butter forms the base and brown sugar for a sweet caramel- like depth. The egg yolks thicken the sauce while the evaporated milk helps create a smooth consistency, and the flavoring enhances the crunchy pecans.
Topping: Heavy cream, powdered sugar for sweetness, and maple flavoring are whipped together for the creamy cake topping. Extra pecans provide a crunchy garnish.

Make It Your Own

Swap the caramel sauce for maple syrup for a cozy fall-inspired flavor.
Add mini chocolate chips or drizzle with chocolate syrup for a turtle cake inspired cake.
Skip the pecans and top with crushed toffee bits or cookie crumbles instead.
Add a dash of cinnamon or nutmeg to the cake mix for a warm, spiced profile.

a slice of butter pecan poke cake on a white plate, with the entire cake beside it

How To Make Butter Pecan Poke Cake

Prepare the cake and cool slightly.
Make the rich caramel topping.
Beat whipping cream with powdered sugar and maple flavoring until light and fluffy, then chill until ready to use.
Poke holes in the cake, pour the butter pecan topping into the holes, then spread the whipped cream on top.
Garnish as desired.

butter pecan poke cake baked in a clear baking dish with a row taken out

Poke Cake Perfection

Use the handle of a wooden spoon to poke the cake shortly after baking. This helps the caramel and condensed milk absorb better.
Space your poke holes evenly across the cake so every bite is soaked and delicious.
Toast the pecans to bring out their natural oils and deepen their flavor. Just a few minutes in a dry skillet or oven will do the trick.
For the best flavor and texture, let the cake chill in the fridge for at least 2 hours before serving.

a slice of butter pecan poke cake on a white plate with a fork full of the cake in front of it

Poke, Pack, and Preserve

Due to the whipped cream, this cake should be stored in the refrigerator. It keeps well for up to 4–5 days and will taste even better the next day.

This cake is great for prepping a day in advance. Just wait to add the whipped topping and pecans until you’re ready to serve.

Freeze this cake, without the whipped topping, for up to 2 months. Thaw in the fridge and top fresh before serving.

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I hope you will enjoy this Butter Pecan Poke Cake recipe! Leave a rating and comment below.

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