Butter Pecan Praline Poke Cake
Creamy, buttery, and studded with toasted pecans, this Butter Pecan Praline Poke Cake is comfort food at its finest.
Equipment
- Mixing Bowl
- Baking Dish
- Saucepan
Ingredients
Cake Ingredients
- 1 box butter pecan cake mix 15 oz
- 1 can coconut pecan frosting 16 oz
- 4 large eggs at room temperature
- 3/4 cup vegetable or canola oil
- 1 cup milk room temperature
- 1/2 cup chopped pecans divided
Sauce Ingredients
- 1 can sweetened condensed milk 14 oz
- 1/4 cup unsalted butter melted
- 1/2 cup chopped pecans reserved for sauce and topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×11-inch baking dish.
- In a large bowl, combine cake mix and the entire can of coconut pecan frosting, then add the eggs, oil, and milk. Beat with an electric mixer on medium speed until smooth.
- Stir in 1/2 cup chopped pecans by hand, then pour the batter into the prepared baking dish.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and poke holes all over the cake with a wooden spoon handle.
- In a saucepan over medium heat, melt the butter. Add the sweetened condensed milk and stir well.
- Bring the mixture to a gentle simmer, then stir in the remaining chopped pecans. Simmer for 1-2 minutes.
- Remove from heat and pour the sauce over the warm cake, allowing it to fill the holes.
- Let the cake cool completely before slicing and serving.
Notes
Store in the refrigerator for best texture and flavor.