Classic Butter Pecan Poke Cake Recipe

My Baking Addiction focuses on butter pecan poke cake recipe made from classic pantry ingredients. This dessert brings back old kitchen memories from earlier baking days.

I decided to make butter pecan poke cake recipe after watching a home style baking video that showed rich textures and deep flavor.

The specialty of this butter pecan poke cake recipe comes from toasted pecans, buttery filling, and soft cake soaked gently.

This post now shows step by step guidance to help recreate the same moist, flavorful cake at home for family gatherings and weekend dessert plans.

Classic Butter Pecan Poke Cake Recipe

The classic butter pecan poke cake recipe delivers a rich, sweet taste layered with warm buttery notes and nutty depth from toasted pecans.

The soft cake absorbs the creamy filling, creating a moist texture that melts easily with each forkful. Sweetened condensed milk adds gentle caramel flavor, while the butterscotch frosting brings smooth sweetness without heaviness.

Chopped pecans provide a light crunch that balances the softness of the cake. The overall taste feels comforting and indulgent, making this dessert memorable and deeply enjoyable for anyone who loves traditional Southern-style sweets.

How To Prepare Butter Pecan Poke Cake Recipe?

To make this butter pecan poke cake recipe perfectly, we’ll go step by step together. I’ve explained each part clearly and included tips for best results.

A few helpful kitchen tools make baking easier, but even with basic equipment, you’ll end up with a rich, nutty, creamy cake.

Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Chilling Time: 2 hours

Total Time: About 1 hours 15 minutes

Yield: 12 servings

Course: Dessert

Difficulty: Easy

Cuisine: American

Kitchen Utensils

• Large mixing bowl
• Whisk or electric mixer
• 9×13-inch baking pan
• Measuring cups and spoons
• Wooden spoon or skewer (for poking holes)
• Medium bowl
• Rubber spatula

Ingredients

For the Cake

• 1 box butter pecan cake mix
• 3 large eggs
• ⅓ cup vegetable oil
• 1 cup water

For the Butter Pecan Filling

• ½ cup unsalted butter, melted
• 1 (14-ounce) can sweetened condensed milk
• ½ cup chopped pecans, toasted

For the Frosting

• 1 cup cold whole milk
• 1 (3.4-ounce) box instant butterscotch pudding mix
• 1½ cups chopped pecans
• 1 (8-ounce) tub whipped topping (such as Cool Whip), thawed

Instructions

1. First, heat your oven to 350°F (175°C). While the oven is warming up, add the cake mix, eggs, vegetable oil, and water to a large bowl. Stir everything together until the batter is smooth and well blended, with no dry spots.

2. Grease a 9×13-inch baking pan and pour the batter evenly into the pan. Place it in the oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

3. Take the cake out of the oven and let it rest for about 10 minutes. While it is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them evenly.

4. In a separate bowl, mix the melted butter and sweetened condensed milk until combined. Stir in the toasted, chopped pecans to make the butter pecan filling.

5. Slowly pour this mixture over the warm cake, allowing it to sink into the holes. Let the cake cool completely so the filling can soak in and set properly.

6. To make the frosting, whisk the cold milk and instant butterscotch pudding mix in a medium bowl for about 2 minutes, until it thickens. Gently fold in the whipped topping and chopped pecans until the frosting is light and smooth.

7. Once the cake is completely cool, spread the frosting evenly over the top. Refrigerate the cake for at least 1 to 2 hours before serving so the flavors come together and the texture is just right.

Notes: Toasting the pecans enhances their flavor and adds a deeper nutty taste.Make sure the cake is fully cooled before adding the frosting to prevent melting.This cake tastes even better the next day after the flavors have time to blend.

Nutrition Facts Of Butter Pecan Poke Cake Recipe

Nutrition	Amounts
Calories	420
Fat	26 g
Saturated Fat	12 g
Carbohydrates	45 g
Sugar	32 g
Protein	5 g
Cholesterol	85 mg
Sodium	320 mg

How It Works

This butter pecan poke cake recipe works by baking a soft butter pecan cake and then poking holes across the surface while it is still warm.

A rich mixture of melted butter, sweetened condensed milk, and toasted pecans is poured over the cake, allowing it to soak deep inside and add moisture and flavor.

As the cake cools, the filling settles into the holes. A smooth butterscotch pudding frosting folded with whipped topping is spread on top, creating a creamy finish that balances the nutty cake beneath.

Why You’ll Love This Recipe

This butter pecan poke cake recipe delivers a rich, nutty flavor that soaks deep into the soft cake, making every bite indulgent and moist.

The toasted pecans add a gentle crunch while the sweetened condensed milk filling gives a creamy, buttery richness throughout.

Topped with fluffy butterscotch pudding mixed with whipped topping and more pecans, the cake has layers of texture and flavor without complicated steps.

It comes together easily, yet feels special, making it a dessert that stands out at family dinners, potlucks, or any gathering where a decadent, comforting cake is welcomed.

Top Baking Tips

1. Always measure ingredients carefully using standard measuring cups and spoons to ensure the cake turns out moist and balanced.

2. Toast pecans before adding them to the recipe; this brings out their natural flavor and adds a pleasant crunch.

3. Allow the cake to cool slightly before poking holes, so it doesn’t crumble, but keep it warm enough to absorb the filling.

4. Pour the butter and condensed milk mixture slowly over the cake to make sure it seeps evenly into all the holes.

5. Use cold milk when preparing instant pudding so it sets properly and creates a smooth, thick frosting.

6. Refrigerate the cake for at least an hour after frosting to let the flavors meld and the texture firm up before serving.

My Favorite Ways to Serve It Up

I like to serve this butter pecan poke cake recipe chilled straight from the fridge, allowing the creamy butterscotch topping and pecan filling to stay firm and flavorful.

A small scoop of vanilla ice cream on the side adds extra indulgence. Sprinkling a few extra toasted pecans on top before slicing gives a nice crunch and visual appeal.

For gatherings, I cut it into small squares so everyone can enjoy a portion without feeling too full. This cake also pairs beautifully with a hot cup of coffee or tea, making it a comforting treat anytime.

Additions For Extra Delicious Ideas

➤ Chocolate Chips – Adding semi-sweet or milk chocolate chips into the cake batter or sprinkling them on top of the frosting brings a rich chocolate flavor that melts slightly with each bite, complementing the nutty pecans and buttery filling.

➤ Toffee Bits – Mixing small toffee pieces into the filling or frosting adds a sweet, crunchy caramel layer. Each bite has a delightful contrast between soft cake and crunchy candy pieces, making the dessert even more indulgent.

➤ Cinnamon Sprinkle – A light dusting of ground cinnamon over the finished cake introduces a warm, fragrant aroma and a subtle spice that enhances the richness of the butter pecan flavor.

➤ Dried Fruits – Chopped dried cranberries, cherries, or raisins folded into the frosting or filling create bursts of tart, chewy sweetness. This addition adds color, texture, and a fruity balance to the creamy, nutty cake.

➤ Sea Salt Flakes – Sprinkling coarse sea salt on top of the frosting intensifies the sweetness of the butterscotch and butter pecan filling. The tiny salty crunch adds a sophisticated flavor layer and makes each bite more dynamic and satisfying.

Storage Instructions

Store the butter pecan poke cake recipe in an airtight container or cover the baking dish tightly with plastic wrap. Keep it refrigerated for up to 4–5 days to maintain freshness and texture.

For longer storage, you can freeze the butter pecan poke cake recipe (unfrosted or frosted) for up to 2 months; wrap it in plastic wrap and then in aluminum foil to prevent freezer burn.

Thaw frozen butter pecan poke cake recipe in the refrigerator overnight before serving. Always keep the cake chilled after adding the frosting to prevent it from melting or becoming too soft.

FAQs About Butter Pecan Poke Cake Recipe

Conclusion

This butter pecan poke cake recipe is a delightful dessert that everyone enjoys. After making it, the rich buttery flavor, toasted pecans, and creamy butterscotch frosting always bring smiles to the table.

I make this butter pecan poke cake recipe often for serving family and friends, and every time it turns out perfectly moist and full of flavor. The process is enjoyable, and the results are always impressive.

I hope you try making this butter pecan poke cake recipe yourself and experience the same joy and satisfaction that comes from sharing a homemade, comforting dessert.

Other Popular Recipes

Super Moist Duncan Hines French Vanilla Cake Mix Recipes

Easy Lemon Cream Cheese Pound Cake Recipe

Best Cherry Vanilla Bundt Cake Recipe

Southern Salted Caramel Kentucky Butter Cake Recipe

Super Moist Orange Vanilla Cake Recipe