Butter Pecan Poke Cake – Easy & Delicious

Butter Pecan Poke Cake is a delicious dessert that brings together the rich flavors of buttery cake and crunchy pecans with a luscious caramel filling.

My passion for exploring new recipes led me to create this butter pecan poke cake, aiming to share a comforting treat with family and friends who enjoy classic Southern-inspired sweets.

This cake has roots in traditional poke cakes, where holes are made to soak in a flavorful filling, making it moist and irresistible.

Now, I am sharing an easy way to prepare this cake along with ideas for serving, helpful tips, variations, preservation methods, and answers to common questions.

Why You Will Choose Butter Pecan Poke Cake?

Choosing Butter Pecan Poke Cake means enjoying a dessert that’s both rich and comforting, with a wonderful mix of textures and flavors.

The moist cake soaked in creamy caramel and sweetened condensed milk creates a unique taste experience. The crunch of pecans adds a lovely contrast, making every bite interesting.

This butter pecan poke cake is easy to make but feels special enough for gatherings or a cozy night in. If you appreciate desserts that are indulgent yet familiar, with a hint of nuttiness and buttery sweetness, this cake is a great choice to satisfy those cravings.

How To Prepare Butter Pecan Poke Cake?

Preparation time: 30 minutes

Cooking time: 35 minutes

Total time: 1 hour 5 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

What You’ll Need For Butter Pecan Poke Cake?

Kitchen Utensils Needed

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Saucepan
• Toothpick or skewer
• Spatula

Ingredients

For the Cake:

• 1 box Butter Pecan cake mix (15.25 oz)
• 3 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1/2 cup chopped pecans

For the Poke Filling:

• 1 can (about 14 oz) sweetened condensed milk
• 1/4 cup (56 g) unsalted butter
• 1/2 cup chopped pecans
• 1/2 cup caramel sauce (or dulce de leche)
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar (optional, for extra caramelization)

For the Whipped Topping:

• 1 to 2 cups heavy whipping cream
• 1/4 to 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven & Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). In a large bowl, combine the butter pecan cake mix, eggs, water, vegetable oil, and chopped pecans. Mix until everything is just combined and smooth.

2. Bake the Cake:

Pour the batter evenly into a greased 9×13 inch baking pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

3. Prepare the Poke Filling:

While the cake is baking, combine the sweetened condensed milk, unsalted butter, caramel sauce, vanilla extract, and brown sugar (if using) in a small saucepan over low heat. Stir constantly until butter melts and the mixture is well combined and warm.

4. Poke the Cake:

Once the cake is baked, remove it from the oven and let it cool for 5 minutes. Use a toothpick or skewer to poke holes evenly all over the top of the cake, about 1 inch apart.

6. Pour the Poke Filling:

Slowly pour the warm caramel-condensed milk mixture over the cake, allowing it to seep into the holes for maximum flavor and moisture. Sprinkle chopped pecans over the top.

7. Make the Whipped Topping:

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Adjust sweetness according to taste.

8. Top the Cake:

Spread the whipped topping evenly over the cooled, soaked cake. Sprinkle additional pecans on top if desired for extra crunch and decoration.

9. Chill and Serve:

Refrigerate the cake for at least 2 hours before serving to let all the flavors meld together and the cake set nicely. Slice and enjoy!

Notes: Use a toothpick or skewer to poke holes in the cake while it’s still warm so the filling absorbs better. If you want a richer caramel flavor, mix in the brown sugar and gently heat the caramel sauce with the butter and condensed milk. Chill the cake after assembling for at least 2 hours for the best flavor and texture.

Nutrition Facts Of Butter Pecan Poke Cake

Nutrition	Amount
Calories	350
Fat	20g
Carbohydrates	40g
Protein	4g
Sugar	30g

Why My Recipe Works

My recipe works because it balances simple ingredients with thoughtful techniques that bring out the best flavors and textures.

Using a boxed Butter Pecan cake mix keeps the process quick and foolproof, while adding chopped pecans enhances the nutty taste and crunch.

Poking holes in the warm cake allows the rich caramel and sweetened condensed milk mixture to soak in deeply, making the cake moist and flavorful throughout.

The whipped cream topping adds a light, creamy finish that complements the dense, buttery cake perfectly. These steps come together to create a dessert that’s both easy to make and delicious every time.

Serving Suggestions

Enjoy Butter Pecan Poke Cake as a delightful ending to any meal, served straight from the fridge for a cool, creamy treat. Try topping it with whipped cream and a few caramel-drizzled pecans for extra texture and flavor.

It also pairs nicely with a warm cup of spiced chai or dark roast coffee. For a festive touch, sprinkle some toasted coconut flakes or chocolate shavings on top.

This cake works well as a potluck dessert or an easy treat to share with friends and family during holidays or weekend gatherings.

Health Benefits Butter Pecan Poke Cake

Butter Pecan Poke Cake offers some health benefits thanks to its ingredients. Pecans are rich in healthy monounsaturated fats, fiber, and antioxidants, which support heart health and help reduce inflammation.

They also provide important minerals like magnesium and zinc. The heavy cream contains calcium and vitamin D, which are good for bone strength. Vanilla extract adds small amounts of antioxidants too.

While the cake is a sweet dessert and should be enjoyed in moderation, these ingredients add a nutritional boost that makes the treat a little more nourishing.

Expert Tips

➢ Make sure to poke the holes while the cake is still warm so the caramel mixture seeps in evenly and deeply.

➢ Toast the chopped pecans lightly before adding them to the batter and filling to bring out their natural flavor and crunch.

➢ When whipping the cream, start with chilled heavy cream and beat it slowly to get a smooth, fluffy texture without overwhipping.

➢ Use good quality caramel sauce or dulce de leche for a richer, more authentic flavor in the filling.

➢ Let the cake chill in the refrigerator for at least a couple of hours before serving to allow all the flavors to meld and the texture to set perfectly.

Variations To Try Your Butter Pecan Poke Cake

1. Chocolate Butter Pecan Poke Cake: Add cocoa powder to the cake mix or use a chocolate cake mix. Mix chocolate caramel sauce with the sweetened condensed milk for a rich, chocolaty twist.

2. Maple Pecan Poke Cake: Swap the caramel sauce for pure maple syrup and add a dash of cinnamon to the poke filling. This gives a warm, cozy flavor perfect for fall.

3. Salted Caramel Pecan Poke Cake: Use salted caramel sauce and sprinkle flaky sea salt over the whipped topping to balance sweetness with a touch of saltiness.

4. Pumpkin Butter Pecan Poke Cake: Add canned pumpkin and pumpkin pie spices to the cake mix for a seasonal spin. Use caramel sauce as the poke filling for that classic buttery touch.

5. Coconut Pecan Poke Cake: Mix shredded coconut into the cake batter or sprinkle it on top of the whipped cream for added texture and a tropical vibe alongside the pecans.

Frequently Asked Questions

Conclusion

This amazing Butter Pecan Poke Cake is a delicious treat that I and many others have loved and enjoyed making. It’s simple to prepare and turns out moist, flavorful, and full of comforting textures.

I’m excited to share this easy and best recipe with you, hoping it inspires you to try it yourself. Soon, you’ll be making it for your friends and family, enjoying every bite just like I do.

Wishing you lots of joy and sweet moments with this cake!

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