Butter Pecan Praline Poke Cake

Make this for someone you love and they’re going to love you forever! You don’t need to be an experienced baker to whip up this wonderful dessert. It’s pretty easy, so long as you have all the ingredients to hand.

The butter pecan cake is smothered in pecan and coconut frosting and then there is a sweet milk sauce with chopped pecans. Sticky sweet and delicious, this isn’t the kind of dessert anyone forgets in a hurry! This poke cake has all that sweet deliciousness dripping right down into the cake layer for maximum flavor appeal.

A ready-made cake mix is a handy shortcut option and also ensures a consistent result. The frosting has coconut for a tropical touch, and then you have the crunch of pecans, which you can always swap for your favorite nuts – maybe pistachios, hazelnuts or even chopped mixed nuts.

Why You’ll Love the Recipe:

This cake is sweet, rich-flavored and totally delicious. The sauce, fluffy cake and crunchy nuts all combine perfectly, making this a winning dessert for a potluck supper, for any kind of party or simply as a treat for the family.

How to Serve It:

Enjoy the cake as dessert with your beverage of choice. 

Variations and Substitutions:

Try another kind of nut if you aren’t into pecans or sprinkle a little sea salt on top for a twist on the flavor. You could also drizzle caramel syrup over the cake before serving.

Ingredients needed:

• Butter pecan cake mix
• Coconut pecan frosting
• Canola or vegetable oil
• Eggs
• Finely chopped pecans
• Milk

For the sauce:

• Sweetened condensed milk
• Chopped pecans
• Unsalted butter

How to make Butter Pecan Praline Poke Cake:

Step 1. Preheat the oven to 350°F and grease a 13 x 9-inch baking dish.

Step 2. Combine the cake mix with the frosting, oil, eggs, and milk in a large bowl until smooth, using an electric mixer.

Step 3. Fold in the chopped nuts.

Then transfer this mixture into the greased baking dish.

Step 4. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.

Step 5. Remove the cake from the oven and poke holes in it with a wooden spoon handle or a chopstick (don’t poke all the way through).

Step 6. Set it aside while you work on the sauce.

Step 7. Melt the butter and then stir in the condensed milk and bring to a simmer.

Step 8. Fold in the chopped nuts and pour the sauce all over the cake, making sure some sinks into the holes you made and it drips down the sides too.

Step 9. Let it cool to room temperature and then serve.

This super-easy poke cake with pecans is truly delicious and it can also be described as a versatile dessert because it’s ideal for just about any occasion you can think of. 

Can You Make It Ahead?

Yes, you can prepare it in advance and keep it in the fridge until it’s time to serve.

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can also freeze portions of the cake and thaw overnight in the fridge.

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