Butter Pecan Praline Poke Cake
Creamy, nutty, and dripping with dulce-like goodness, this Butter Pecan Praline Poke Cake combines a tender butter pecan cake with a gooey pecan-praline sauce that soaks into every bite.
Servings: 12 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Saucepan
- Baking Dish
Ingredients
Cake Ingredients
- 1 box Butter Pecan Cake Mix 15 oz box, dry mix in package
- 1 can Coconut Pecan Frosting 16 oz can, room temperature for easier mixing
- 4 large Eggs Room temperature for best volume
- 3/4 cup Vegetable Oil Canola oil can be used as a substitute
- 1 cup Milk Whole milk recommended but 2% works fine
- 1/2 cup Chopped Pecans Toasted lightly for batter
Sauce Ingredients
- 1 can Sweetened Condensed Milk 14 oz can, room temperature or warmed slightly
- 1/4 cup Unsalted Butter Melted for the sauce
- 1/2 cup Chopped Pecans Roughly chopped and reserved for the sauce and topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×11-inch baking dish.
- In a large bowl, combine the butter pecan cake mix, the entire can of coconut pecan frosting, eggs, vegetable oil, and milk. Beat with an electric mixer on medium speed until the batter is smooth and well combined, about 1 to 2 minutes.
- Stir in 1/2 cup chopped pecans by hand so they’re evenly distributed, then pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Remove the cake from the oven and immediately poke holes all over the cake using the handle of a wooden spoon.
- In a saucepan over medium heat, melt the butter. Add the sweetened condensed milk and stir constantly until the mixture is smooth and begins to bubble lightly.
- Bring the sauce to a gentle simmer, then stir in the remaining chopped pecans. Let it simmer for 1-2 minutes, then remove from heat.
- Slowly pour the warm praline sauce over the warm cake, allowing it to fill the holes and run down the sides.
- Let the cake cool completely at room temperature before slicing. For best results, refrigerate before serving.
Notes
Store leftovers covered in the refrigerator for up to 4-5 days. You can freeze individual slices wrapped tightly for up to 2 months.