Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease a 9×11-inch baking dish or line with parchment for easy removal.
- Make the cake batter: In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Beat with an electric mixer until smooth and fully blended.
- Add pecans: Stir in 1/2 cup chopped pecans until evenly distributed.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the praline sauce: While the cake bakes, heat sweetened condensed milk, butter, and chopped pecans in a small saucepan over medium heat. Stir frequently until butter is melted and mixture is warmed through—do not boil.
- Poke and pour: When the cake is done and still warm, use the handle of a wooden spoon to poke holes all over the cake. Pour the warm praline sauce evenly over the cake, letting it soak into the holes.
- Cool and serve: Let the cake cool completely to allow the flavors to set. Slice and serve as-is or with a scoop of vanilla ice cream or whipped cream on top.
Tips & Storage
- Make-ahead: Bake the cake a day in advance. It gets even better after the praline sauce soaks overnight!
- Storage: Store covered in the refrigerator for up to 4 days. Serve cold or bring to room temperature.
- Serving suggestions: Garnish with extra toasted pecans or a drizzle of caramel for added decadence.
Buttery, nutty, sweet, and soft—this Butter Pecan Praline Poke Cake is the kind of dessert that’s always a crowd favorite. Easy enough for a casual weekend and special enough for the holidays, it’s a true Southern classic reborn in poke cake form. 🍰
