Description
A rich and moist butter pecan poke cake filled with a sweet praline sauce and topped with crunchy pecans.
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
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking pan.
- Mix cake mix, frosting, eggs, oil, and milk until smooth.
- Fold in 1/2 cup pecans and pour into the pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- While warm, poke holes all over the cake with a fork.
- In a saucepan, heat condensed milk and butter until melted.
- Pour the sauce over the cake and spread evenly.
- Sprinkle remaining pecans on top.
- Let cool before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Use room temperature ingredients for better mixing.
- Toast pecans for extra flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: butter pecan cake, praline poke cake, easy dessert