Description
This Butter Pecan Praline Poke Cake is a decadent, moist dessert combining the rich flavors of butter pecan cake with a luscious coconut pecan frosting and a warm praline sauce filled with chopped pecans. The poke cake technique allows the sweet praline sauce to soak deeply, creating a delightfully gooey and nutty treat perfect for any occasion.
Ingredients
Scale
Cake Batter
- 1 (15 oz) box butter pecan cake mix
- 1 (16 oz) can coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable or canola oil
- 1 cup milk
- 1/2 cup chopped pecans
Praline Sauce
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup butter
- 1/2 cup chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Cake Batter: In a large bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and milk. Mix these ingredients until the batter is smooth. Fold in the chopped pecans for added texture and flavor.
- Bake: Pour the prepared batter evenly into the greased baking dish. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
- Poke the Cake: After baking, let the cake cool slightly for easier handling. Use the handle of a wooden spoon to poke holes evenly all over the surface of the cake to allow the praline sauce to seep in.
- Prepare the Praline Sauce: In a saucepan over medium heat, melt the butter. Stir in the sweetened condensed milk and continue stirring until the sauce thickens slightly. Finally, mix in the chopped pecans to infuse the sauce with buttery nutty flavor.
- Add Sauce to Cake: Pour the warm praline sauce evenly over the cake, making sure it seeps into all the holes you created, resulting in a moist and flavorful dessert.
- Cool and Serve: Allow the cake to cool completely so the sauce sets properly. Once cooled, slice and serve this indulgent Butter Pecan Praline Poke Cake to your guests.
Notes
- Ensure the cake has cooled slightly before poking to avoid breaking apart.
- You can substitute vegetable oil with canola oil or any other neutral oil.
- For extra crunch, toast the pecans before adding them to the batter and sauce.
- Store any leftovers covered in the refrigerator for up to 3 days.
- This cake can be served warm or chilled according to preference.
