Butter Pecan Praline Poke Cake
Ingredients
For the Cake:
- 1 15-ounce box butter pecan cake mix
- 1 16-ounce can coconut pecan frosting
- 4 large eggs
- ¾ cup vegetable or canola oil
- 1 cup milk
- ½ cup chopped pecans
For the Sauce:
- 1 14-ounce can sweetened condensed milk
- ¼ cup butter
- ½ cup chopped pecans
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Beat with an electric mixer on medium speed until the batter is smooth and well combined.
- Fold in the chopped pecans gently.
Step 2: Bake the Cake
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for about 10 minutes.
Step 3: Prepare the Praline Sauce
- In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and chopped pecans.
- Stir continuously until the butter is melted and the sauce is smooth. Remove from heat.
Step 4: Poke and Pour
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about 1 inch apart.
- Slowly pour the warm praline sauce over the entire cake, ensuring it seeps into the holes. Use a spatula to spread the sauce evenly, if needed.
Step 5: Cool and Serve
- Allow the cake to cool completely, then cover and refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle additional chopped pecans on top, if desired.
Notes
- Let the Sauce Soak In: Allow the cake to sit for a few minutes after pouring the sauce to ensure it absorbs fully into the poked holes.
- Customize the Nuts: Swap pecans for walnuts or almonds for a twist.
- Make Ahead: This cake tastes even better the next day, making it an ideal dessert to prepare in advance.
- Add a Whipped Topping: A dollop of whipped cream or a drizzle of caramel sauce adds an extra layer of indulgence.