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Butter Pecan Praline Poke Cake

Deliciously Soft Butter Pecan Praline Poke Cake Recipe

This Butter Pecan Praline Poke Cake combines creamy frosting and sweet condensed milk for a moist, nostalgic dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Butter Pecan Cake Mix Substitution: Can use homemade butter pecan cake if adventurous.
  • 1 can Coconut Pecan Frosting This is a key flavor component that contributes to the cake’s moistness.
  • 3 large Eggs Ensure they are at room temperature for best incorporation.
  • 1/2 cup Vegetable or Canola Oil Can substitute with melted butter for a richer taste.
  • 1 cup Milk Use whole milk for best results or a non-dairy alternative if needed.
For the Sauce
  • 1 can Sweetened Condensed Milk Essential for the poke aspect; no substitute recommended.
  • 1/4 cup Unsalted Butter Always use unsalted to control the salt level in the dessert.
  • 1/2 cup Pecans Use finely chopped for even distribution, and can add more for topping.

Equipment

  • mixing bowl
  • hand mixer
  • 9x13-inch baking dish
  • saucepan
  • Spatula

Method
 

Step-by-Step Instructions for Butter Pecan Praline Poke Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and milk. Blend for about 2 minutes until smooth.
  3. Gently fold in the finely chopped pecans into the batter using a spatula.
  4. Pour the batter into the greased baking dish and bake for 30-40 minutes until a toothpick comes out clean.
  5. Remove the cake from the oven and let it cool for about 10 minutes before poking holes all over the cake.
  6. In a saucepan, melt unsalted butter, stir in sweetened condensed milk and chopped pecans. Simmer for 2-3 minutes.
  7. Pour the warm sauce evenly over the poke holes in the cake and let it sit at room temperature for about 20 minutes.
  8. Allow the cake to cool completely before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 200IUCalcium: 80mgIron: 1mg

Notes

Store the cake covered in the refrigerator for up to 3 days for best maintenance of moisture and flavor. Freeze individual slices for longer storage.

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