Butter Pecan Poke Cake
Butter Pecan Poke Cake is a rich, moist dessert made with butter pecan cake, a sweet caramel filling, and fluffy whipped topping. Chopped pecans add crunch and flavor, while the poke method ensures every bite is soft and flavorful. Ideal for gatherings or family desserts, it’s a comforting treat that blends sweetness, texture, and indulgence in one delicious slice.
Equipment
- 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
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.
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.
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.
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.
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.
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.
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.
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
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 |