Butter Pecan Poke Cake is a delightful dessert that combines the rich, nutty flavor of pecans with a moist and creamy cake base.
This cake is perfect for those who love a sweet, buttery treat with a touch of elegance. The cake starts with a classic butter cake, which is baked until golden and then “pok”ed with holes.
A luscious mixture of butter, brown sugar, and cream is poured over the top, allowing the cake to absorb the gooey, caramelized goodness.
The result is a decadent dessert with a rich, buttery flavor and a moist, melt-in-your-mouth texture. Often topped with toasted pecans and a dollop of whipped cream, Butter Pecan Poke Cake is ideal for special occasions or a comforting indulgence any time of year.
Its combination of flavors and textures makes it a favorite among dessert lovers.
Why You Will Choose Butter Pecan Poke Cake?
You’ll love this butter pecan poke cake for its perfect blend of classic pound cake richness and the irresistible crunch of toasted pecans.
The poke cake method infuses each bite with a rich, buttery filling that seeps into the moist cake, enhancing its flavor.
Topped with fluffy whipped cream and crunchy pecans, this dessert offers a delightful mix of textures and tastes.
Its easy preparation and impressive presentation make it ideal for any occasion, from casual family meals to special celebrations. The creamy, nutty, buttery goodness is sure to win you over.
Details Of Butter Pecan Poke Cake?
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Course: Dessert
Cuisine: American
Calories: 500
Yield: 12 servings
What You’ll Need For Butter Pecan Poke Cake
Equipment
- 9×13 inch baking pan,
- electric mixer,
- large bowl,
- small bowl,
- fork
Ingredients
For the cake:
- 1 box yellow cake mix
- 8 ounces buttermilk
- 1/4 cup vegetable oil
- 3 large eggs
For the poke holes:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
For the frosting:
- 1 (16 ounce) tub vanilla frosting
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
How To Make Butter Pecan Poke Cake
1. Bake the cake:
Preheat your oven to 350°F (175°C). In a large bowl, combine the yellow cake mix, buttermilk, vegetable oil, and eggs. Beat with an electric mixer until well combined.
Pour the batter into a greased 9×13 inch baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Make the poke holes:
While the cake is baking, prepare the poke hole filling. In a small bowl, combine the sweetened condensed milk, softened butter, and vanilla extract. Beat with an electric mixer until smooth.
3. Poke the holes:
Once the cake is cool, use a fork to poke holes evenly throughout the top of the cake.
4. Pour the filling:
Pour the prepared filling over the poked holes, allowing it to seep into the cake.
5. Frost the cake:
In a separate bowl, combine the vanilla frosting, softened butter, and vanilla extract. Beat until smooth and creamy. Frost the cooled cake with the prepared frosting.
6. Decorate:
Sprinkle chopped pecans over the top of the frosted cake for a festive touch.
Presentation Ideas
1. Decorative Toppings: For an elegant presentation, pipe whipped cream around the edges of the cake or use a decorative spatula to spread it smoothly. Sprinkle toasted pecans on top and drizzle with caramel sauce.
2. Serving Suggestions: Serve the cake chilled or at room temperature. It pairs wonderfully with a cup of coffee or tea. Garnish each slice with a few extra pecans for added texture.
3. Storage: Store the cake in an airtight container in the refrigerator to keep it fresh. It typically lasts for about 5-7 days.
Frequently Asked Questions
Can I make Butter Pecan Poke Cake ahead of time?
Yes, you can make this cake a day in advance. In fact, refrigerating it overnight allows the flavors to meld together even better. Just be sure to cover it well to keep it fresh.
Can I use homemade caramel sauce?
Absolutely! Homemade caramel sauce adds a rich, personal touch to the cake. Just make sure it’s slightly cooled before pouring it over the cake.
Can I use a different type of cake mix?
Yes, if you prefer a different flavor, you can substitute the butter pecan cake mix with vanilla, yellow, or even chocolate cake mix. However, the butter pecan mix complements the overall flavor best.
How should I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Can I freeze Butter Pecan Poke Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
Conclusion
This butter pecan poke cake is a decadent and delicious dessert that’s perfect for any occasion. With its moist cake, creamy filling, and sweet frosting, it’s sure to be a hit with everyone.
Butter pecan poke cake is a delightful fusion of rich flavors and textures that make it a standout dessert for any occasion.
The combination of a moist cake infused with a buttery pecan filling, topped with a light and airy whipped cream, creates a dessert that’s both indulgent and satisfying.
Each bite offers a harmonious blend of sweetness, nuttiness, and creaminess that is sure to please your taste buds. So, gather your ingredients and get baking!
More Delicious Butter Cake Recipes
Gooey Butter Cake Recipe Without Cake Mix
Cpk Butter Cake Recipe || Deliciously
Salted Caramel Kentucky Butter Cake – A Decadent Delight
Nicks Butter Cake Recipe – Easy Homemade
Erin French Butter Cake Recipe – Moist And Buttery
Butter Pecan Poke Cake
Equipment
- 9×13 inch baking pan
- Electric mixer
- Large bowl
- small bowl,
- Fork
Ingredients
For the cake:
- 1 box yellow cake mix
- 8 ounces buttermilk
- 1/4 cup vegetable oil
- 3 large eggs
For the poke holes:
- 1 14 ounce can sweetened condensed milk
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
For the frosting:
- 1 16 ounce tub vanilla frosting
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
Instructions
Bake the cake:
- Preheat your oven to 350°F (175°C). In a large bowl, combine the yellow cake mix, buttermilk, vegetable oil, and eggs. Beat with an electric mixer until well combined.
- Pour the batter into a greased 9×13 inch baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Make the poke holes:
- While the cake is baking, prepare the poke hole filling. In a small bowl, combine the sweetened condensed milk, softened butter, and vanilla extract. Beat with an electric mixer until smooth.
Poke the holes:
- Once the cake is cool, use a fork to poke holes evenly throughout the top of the cake.
Pour the filling:
- Pour the prepared filling over the poked holes, allowing it to seep into the cake.
Frost the cake:
- In a separate bowl, combine the vanilla frosting, softened butter, and vanilla extract. Beat until smooth and creamy. Frost the cooled cake with the prepared frosting.
Decorate:
- Sprinkle chopped pecans over the top of the frosted cake for a festive touch.