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Butter Pecan Praline Poke Cake

A rich and moist butter pecan cake infused with coconut pecan frosting and topped with a warm sweetened condensed milk and pecan sauce that soaks into the cake for a sticky-sweet praline delight.

  • Total Time: 40-50 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 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
  • 1 (14 oz) can sweetened condensed milk
  • 1/4 cup butter
  • 1/2 cup chopped pecans (for sauce)

Instructions

  1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
  2. In a large bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Beat with an electric mixer until well blended.
  3. Stir in 1/2 cup chopped pecans.
  4. Pour batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove cake from oven and use the handle end of a wooden spoon to poke holes all over the cake.
  6. In a saucepan over medium heat, melt butter. Add sweetened condensed milk and stir well.
  7. Bring to a simmer, then stir in 1/2 cup chopped pecans. Remove from heat.
  8. Slowly pour the sauce over the cake, letting it seep into the holes and down the sides.
  9. Allow the cake to cool before slicing and serving.

Notes

Poking holes in the cake allows the sweet pecan sauce to soak deeply, making each bite moist and flavorful. Use an electric mixer for a smooth batter and be careful not to boil the sauce to maintain its creamy texture.

  • Author: Sophie Lane
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 40g
  • Sodium: 350mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg