Butter Pecan Praline Poke Cake Recipe
This butter pecan praline poke cake recipe has a rich, buttery flavor enhanced by sweet caramel and nutty pecans. The cake is soft and moist, absorbing the creamy sweetness of sweetened condensed milk.The coconut pecan frosting adds a smooth, slightly tropical taste, while whipped topping lightens the texture. Chopped pecans sprinkled on top provide a pleasant crunch.
Equipment
- Large mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
- 9×13 inch baking pan
- Spatula
- Wooden spoon or skewer
- Cooling rack
Ingredients
For the Cake
- 1 box butter pecan cake mix
- 4 large eggs
- 1 cup milk
- ¾ cup vegetable oil
- 1 can 16 ounces coconut pecan frosting
- ½ cup chopped pecans
For the Topping
- 1 can sweetened condensed milk
- Caramel sauce as needed
- Whipped topping such as whipped cream or non-dairy topping
- Extra chopped pecans for garnish
Instructions
Prepare the batter
- Preheat the oven to 350°F (175°C). In a large bowl, combine the cake mix, eggs, milk, and vegetable oil. Beat until smooth and well blended.
Bake the cake
- Pour the batter into a greased 9×13-inch baking pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Poke the cake
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface, spacing them about 1 inch apart.
Soak with praline flavor
- Slowly pour sweetened condensed milk over the cake, making sure it flows into the holes. Drizzle caramel sauce generously over the top.
Add frosting and pecans
- Spread the coconut pecan frosting evenly over the cake. Sprinkle chopped pecans on top for extra crunch and flavor.
Finish and chill
- Spread whipped topping over the cake, drizzle with more caramel if desired, and garnish with extra pecans. Refrigerate for at least 1 hour before serving to allow the flavors to set.
Notes
Notes: For best results, allow the cake to chill before serving so the flavors fully absorb. Toasting the pecans adds extra depth and crunch. Use warm caramel sauce for easier drizzling. This cake is ideal for making ahead and tastes even richer the next day.
Nutrition Facts Of Butter Pecan Praline Poke Cake Recipe
Calories: 420 | Total Fat: 24g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 360mg | Carbohydrates: 46g | Sugar: 32g | Protein: 6g