Irresistible Butter Pecan Praline Poke Cake Recipe Savor Bliss
A rich and moist butter pecan poke cake filled with a sweet praline sauce and topped with crunchy pecans.
Ingredients
- 1 15 oz box butter pecan cake mix
- 1 16 oz can coconut pecan frosting
- 4 large eggs
- ¾ cup vegetable or canola oil
- 1 cup milk
- ½ cup chopped pecans
- 1 14 oz can sweetened condensed milk
- ¼ cup butter
- ½ 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 ½ 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.