Butter Pecan Praline Poke Cake – Sweet Easy Recipes for Every Occasion
You know those desserts that somehow manage to be both wildly indulgent and comforting at the same time? That’s exactly where this Butter Pecan Praline Poke Cake lands. We’re talking tender yellow cake with buttery-rich flavor, plus a praline sauce that soaks in like it owns the place. If your sweet tooth’s been looking for a new BFF, this one’s it.
I made this cake last Sunday—just me, a quiet afternoon, and the smell of pecans caramelizing in butter. Honestly, if you’ve ever doubted the healing power of dessert, this might change your mind. It’s not complicated either. In fact, it’s one of those quick and easy recipes you can whip up while your coffee’s still hot.
Loaded with old-school Southern charm, it feels like something Grandma might’ve passed down in a weathered recipe tin, but with just enough shortcuts to make life easier. Perfect for holiday tables, potlucks, or any day you need a dessert that feels like a warm hug.
Servings: 12 slices
Ingredients
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 tub (16 oz) coconut pecan frosting
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Prepare the butter pecan cake mix according to the package instructions using the eggs, water, and oil.
- Pour the batter into the greased pan and bake for 28-32 minutes or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes, then poke holes all over the top using the handle of a wooden spoon.
- Pour the sweetened condensed milk over the cake, letting it seep into the holes.
- In a small saucepan over medium heat, melt the butter. Stir in the coconut pecan frosting and chopped pecans until smooth.
- Pour this warm praline topping evenly over the cake.
- Let the cake cool completely before slicing. Serve chilled or at room temp.