Butter Pecan Praline Poke Cake
A rich Butter Pecan Praline Poke Cake made with butter pecan cake mix, coconut pecan frosting, and a warm praline sauce that soaks into every bite.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Hand mixer
- Saucepan
- Wooden spoon
Ingredients
- 1 box butter pecan cake mix
- 1 box coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup milk
- 1/2 cup chopped pecans for batter
- 1 can sweetened condensed milk
- 1/4 cup butter
- 1/2 cup chopped pecans for sauce
Instructions
- Preheat oven to 350 F and grease a 9x13-inch baking dish.
- In a large bowl, mix the cake mix, coconut pecan frosting, eggs, oil, and milk until smooth.
- Fold in the chopped pecans and pour the batter into the prepared pan.
- Bake until the center is set, then remove from the oven and poke holes all over the warm cake.
- In a saucepan, melt the butter, then stir in the sweetened condensed milk and pecans until glossy.
- Pour the praline sauce over the warm cake so it soaks into the holes.
- Cool completely before slicing and serving.
Notes
- >Use a warm cake so the sauce absorbs better.
>Toast the pecans for extra flavor.
>Chill before slicing for cleaner squares.