Butter Pecan Poke Cake
Butter Pecan Poke Cake is a deliciously moist dessert that features a buttery cake soaked with sweetened condensed milk. After baking, the cake is poked with holes and filled with the milk and chopped pecans. It’s topped with a whipped cream layer and more pecans for extra crunch. Chill before serving for a rich, nutty treat that's perfect for any occasion.
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.