In the world of desserts, there are those that stand the test of time and those that capture our hearts momentarily. Today, I’m excited to share a recipe that promises to do both: the Butter Pecan Praline Poke Cake. This dessert is a marvel of flavors and textures, combining the nutty richness of pecans with the creamy sweetness of coconut and condensed milk, all brought together in a cake that’s both easy to make and incredibly satisfying to eat. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress.
Ingredients You’ll Need
This recipe is divided into two main parts: the cake and the sauce. Here’s what you’ll need for each.
For the Cake:
- 1 (15 ounces) box of butter pecan cake mix
- 1 (16 ounces) can of coconut pecan frosting
- 4 large eggs
- 3/4 cup of vegetable or canola oil
- 1 cup of milk
- 1/2 cup of chopped pecans
For the Sauce:
- 1 (14 ounces) can of sweetened condensed milk
- 1/4 cup of butter
- 1/2 cup of chopped pecans
Directions to Sweetness
1. Preparing the Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish. In a large bowl, mix together the cake mix, coconut pecan frosting, eggs, oil, and milk until you have a smooth batter. Gently fold in 1/2 cup of chopped pecans to add a delightful crunch to every bite. Pour the batter into your prepared baking dish and bake for 30-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
2. Creating the Poke Effect
After baking, let the cake sit until it’s just warm. Then, using the handle of a wooden spoon, poke holes across the top of the cake. This will allow the sauce to seep into the cake, creating pockets of sweet, gooey goodness.
3. The Sauce
For the sauce, melt the butter in a saucepan over medium heat. Stir in the sweetened condensed milk and 1/2 cup chopped pecans, mixing until well combined. Pour this sauce over the poked cake, taking care to fill the holes. This step not only infuses the cake with flavor but also keeps it moist and rich.
4. Serving
Allow the cake to cool completely before serving. This waiting period is crucial, as it lets the sauce thoroughly soak into the cake, ensuring that every bite is as delicious as the last.
Nutritional Information
This cake is undoubtedly a treat, with each serving containing about 520 kcal. The recipe yields approximately 12 servings, making it perfect for gatherings or ensuring you have enough dessert to last through the week (assuming you can resist eating it all at once!).
Final Thoughts
The Butter Pecan Praline Poke Cake is more than just a dessert; it’s an experience. With its rich flavors and satisfying textures, it’s a perfect choice for anyone looking to impress guests or indulge in a special treat. Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and forgiving, ensuring success. So, why wait? Dive into the delightful world of poke cakes and let this Butter Pecan Praline masterpiece sweeten your day.
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Butter Pecan Praline Poke Cake
- Total Time: 1 hour
- Yield: 12 1x
Description
This Butter Pecan Praline Poke Cake is a delightful blend of nutty butter pecan flavor with the sweet, caramel-like notes of praline. The poke cake method allows the rich sauce to permeate the cake, ensuring every bite is moist and flavorful.
Ingredients
1 (15 ounces) box butter pecan cake mix
1 (16 ounces) can coconut pecan frosting
4 large eggs
3/4 cup vegetable or canola oil
1 cup milk
1/2 cup chopped pecans
For the Sauce:
1 (14 ounces) can sweetened condensed milk
1/4 cup butter
1/2 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, mix together the cake mix, coconut pecan frosting, eggs, oil, and milk until smooth.
Fold in 1/2 cup chopped pecans, then pour the batter into the prepared baking dish.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
After baking, poke holes across the top of the cake using the handle of a wooden spoon.
For the sauce, melt the butter in a saucepan over medium heat, then stir in the sweetened condensed milk and 1/2 cup chopped pecans until well combined.
Pour the sauce over the poked cake, ensuring it fills the holes.
Allow the cake to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes