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.
Equipment
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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
Calories: 420 | Fat: 26 g | Saturated Fat: 12 g | Carbohydrates: 45 g | Sugar: 32 g | Protein: 5 g | Cholesterol: 85 mg | Sodium: 320 mg