Butter Pecan Praline Poke Cake Recipe
Butter Pecan Praline Poke Cake combines a flavourful butter pecan cake with creamy coconut pecan frosting and a rich praline sauce made from toasted pecans, sweetened condensed milk, butter, and vanilla. The cake is baked, poked with holes, then soaked in the warm praline sauce for extra moisture and sweetness. This easy to make dessert offers a delicious, nutty treat perfect for sharing and enjoying any time.
Equipment
- 9×13 inch baking pan
- Large mixing bowl
- Hand Mixer or Whisk
- Medium saucepan
- Wooden spoon or silicone spatula
- Skewer or Handle of a Wooden Spoon (for poking holes)
- Wire rack for cooling
Ingredients
For The Cake:
- 1 box Butter Pecan Cake Mix
- ¾ cup Vegetable Oil
- ½ cup Chopped Pecans
- 1 can about 16 oz Coconut Pecan Frosting
- 1 cup Whole Milk
- 4 Large Eggs
For The Praline Sauce:
- ½ cup Chopped Pecans toasted
- 1 tsp Pure Vanilla Extract
- ¼ cup Unsalted Butter
- 1 can 14 oz Sweetened Condensed Milk
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Grease or lightly spray a 9×13 inch baking pan with nonstick spray.
Mix Cake Batter
- In a large mixing bowl, combine the butter pecan cake mix, vegetable oil, milk, and eggs. Beat with a hand mixer or whisk until well blended and smooth (about 2 minutes).
Add Pecans And Frosting
- Gently fold in the chopped pecans and the full can of coconut pecan frosting into the batter. Stir until evenly distributed.
Bake The Cake
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Prepare The Praline Sauce
- While the cake is baking, toast the pecans in a dry skillet over medium heat until fragrant (2–3 minutes). In a medium saucepan over low heat, melt the butter, then stir in the sweetened condensed milk and vanilla extract. Add the toasted pecans and heat gently until everything is combined and warm (do not boil). Set aside.
Poke The Cake
- Once the cake is done, remove it from the oven and let it cool for 10–15 minutes. Use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake.
Pour The Praline Sauce
- Slowly pour the warm praline sauce over the entire cake, letting it soak into the holes. Spread it evenly across the top.
Cool And Serve
- Allow the cake to cool completely before serving. You can serve it at room temperature or chilled for a firmer texture. Optionally, top with whipped cream or a scoop of vanilla ice cream.