Butter Pecan Praline Poke Cake
A decadent butter pecan poke cake featuring moist vanilla cake soaked in buttery pecan praline sauce. Topped with a creamy pecan frosting and toasted pecans, this dessert offers rich, nutty flavors and a delightful texture contrast. It's a luxurious treat that’s both indulgent and comforting.
Equipment
- 9×13 inch baking pan
- Large bowl
- mixing spoon,
- Wooden spoon
Ingredients
- 1 box butter pecan cake mix
- 1 can 16 ounces coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup milk
- 1/2 cup chopped pecans
For the praline topping:
- 1 can 14 ounces sweetened condensed milk
- 1/4 cup butter
- 1/2 cup chopped pecans
Instructions
- Prep the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Stir until well combined. Fold in the chopped pecans. Pour the batter into the prepared pan.
- Bake the cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Make the praline topping: In a medium saucepan, melt butter over medium heat. Stir in sweetened condensed milk until combined. Bring to a gentle boil, stirring constantly. Remove from heat and stir in chopped pecans.
- Poke and pour: Using the handle of a wooden spoon, poke holes evenly over the cooled cake. Pour the warm praline topping over the cake, allowing it to seep into the holes.
- Chill and serve: Refrigerate the cake for at least 30 minutes to allow the praline topping to set. Serve chilled and enjoy!