Butter Pecan Praline Poke Cake
This indulgent dessert blends the warm essence of butter pecan with a luscious praline sauce that seeps into every bite. Each slice delivers a moist, nutty experience with a sweet coconut-pecan finish. Ideal for gatherings or whenever a decadent treat is in order.
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Servings: 12
Ingredients
- 1 cup whole milk
- ½ cup finely chopped pecans
- ¾ cup neutral oil such as canola or vegetable
- 4 large-grade eggs
- 1 package 15 oz butter pecan-flavored boxed cake mix
- 1 tub 16 oz coconut-pecan style ready-to-spread frosting
For the praline sauce:
- ¼ cup salted butter
- ½ cup chopped pecan pieces
- 1 can 14 oz sweetened condensed milk
Instructions
- Preheat the oven to 350°F and lightly coat a 9x13-inch rectangular baking dish with non-stick spray or a thin layer of butter.
- In a spacious mixing bowl, combine the boxed cake mix, coconut-pecan frosting, eggs, oil, and milk. Use an electric mixer to blend until the batter becomes smooth and homogenous.
- Gently fold in the chopped pecans to distribute them evenly through the batter.
- Pour the prepared batter into the greased baking pan and spread it evenly.
- Transfer the dish to the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cake emerges clean.
- Once baked, take the cake out of the oven. Using the handle of a wooden spoon, poke evenly spaced holes across the entire surface of the cake. Set aside while preparing the sauce.
- In a small saucepan placed over medium heat, melt the butter. Add in the sweetened condensed milk, stirring until well combined.
- Allow the mixture to reach a gentle simmer, then stir in the chopped pecans. Remove the pan from heat once the sauce is smooth and nutty.
- Slowly drizzle the warm praline sauce over the cake, ensuring it seeps into the holes and flows down the sides.
- Allow the cake to cool fully at room temperature before slicing and serving.