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Sarah

Butter Pecan Praline Poke Cake

A doctored butter pecan cake mix soaked in a warm, buttery pecan-praline sauce instead of frosting.
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Prep Time 10 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box 15 oz butter pecan cake mix
  • 1 can 16 oz coconut pecan frosting
  • 4 large eggs
  • ¾ cup vegetable or canola oil
  • 1 cup milk
  • ½ cup pecans chopped
  • 1 can 14 oz sweetened condensed milk
  • ¼ cup butter
  • ½ cup pecans chopped

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish well.
  2. In a large bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Beat with an electric mixer until smooth.
  3. Stir in the ½ cup of chopped pecans, then pour the batter into the prepared pan. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  4. While the cake is still warm, use the handle end of a wooden spoon to poke holes all over the top, going about halfway down rather than all the way through.
  5. Melt the butter in a saucepan over medium heat, then add the sweetened condensed milk and stir well. Bring to a gentle simmer, then stir in the remaining ½ cup of chopped pecans. Remove from heat.
  6. Slowly pour the warm sauce over the warm cake, letting it seep into the holes and run down the sides.
  7. Refrigerate the cake for at least an hour before slicing.

Notes

  • Poke holes about halfway down the cake, not all the way through, and make them a decent size so the sauce can reach the center.
  • Pour the sauce while it's still warm — a cooled sauce won't soak in as well.
  • Chill at least an hour before slicing so the sauce fully sets; overnight is even better.