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Butter Pecan Praline Poke Cake

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A cozy, nostalgic dessert combining buttery cake, rich praline filling, and a creamy coconut pecan topping.

Ingredients

Scale
  • 1 box Butter Pecan Cake Mix (15.25 oz)
  • 3 large Eggs
  • 1/2 cup Vegetable or Canola Oil
  • 1 cup Milk
  • 1 can Sweetened Condensed Milk (14 oz)
  • 1/2 cup Unsalted Butter (1 stick), melted
  • 1 cup Finely Chopped Pecans
  • 1 cup Coconut Pecan Frosting (16 oz)
  • 1/2 cup Additional Finely Chopped Pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Combine the cake mix, 3 large eggs, 1/2 cup vegetable or canola oil, and 1 cup milk in a large mixing bowl. Mix until well blended and smooth.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
  4. Remove the cake from the oven and allow it to cool for 15 minutes in the pan.
  5. Mix the sweetened condensed milk, melted butter, and 1 cup finely chopped pecans in a separate bowl to make the praline topping.
  6. Poke holes into the warm, cooled cake using the handle of a wooden spoon.
  7. Pour the praline mixture evenly over the cake.
  8. Let the cake cool completely for about 1 hour.
  9. Spread 1 cup of coconut pecan frosting over the cooled cake.
  10. Refrigerate the cake for at least 2 hours before serving.

Notes

Use room temperature eggs for a more even batter. Store leftovers covered for up to 5 days.

Nutrition

Keywords: poke cake, butter pecan, dessert, praline, southern dessert

Find it online: https://swifttasty.com/butter-pecan-praline-poke-cake/