Butter Pecan Praline Poke Cake

Instructions

1. Prep the Oven & Pan

• Preheat your oven to 350°F (175°C).

• Grease a 9×13-inch baking dish thoroughly.

2. Make the Cake Batter

1. In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, milk, and oil.

2. Beat with an electric mixer until smooth and uniform.

3. Fold in ½ cup chopped pecans to add a layer of crunch throughout the cake.

3. Bake the Cake

• Pour the pecan-infused batter into the prepared pan.

• Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

• Remove from oven and allow to cool slightly.

4. Poke the Cake

• Using the rounded end of a wooden spoon, gently poke holes all over the surface of the warm cake.

• This step allows the praline sauce to soak deep into the cake for maximum flavor.

5. Make the Praline Sauce

1. In a medium saucepan over medium heat, melt butter.

2. Stir in sweetened condensed milk and bring to a gentle simmer.

3. Add ½ cup chopped pecans, stirring to combine.

6. Pour Sauce Over Cake

• Carefully drizzle the warm praline sauce over the poked cake, ensuring it seeps into the holes and coats the sides.

• Let the cake absorb the sauce for a few minutes.

7. Cool & Serve

• Allow the cake to cool completely so the sauce sets.

• Slice into generous portions and serve.

Tips & Variations

• Extra Crunch: Toast pecans before adding to the cake or sauce for a deeper nutty flavor.

• Chocolate Twist: Drizzle melted chocolate over the top for a chocolate-pecan variation.

• Mini Cakes: Make individual servings in muffin tins for personal-sized praline cakes.

• Storage: Keep refrigerated for up to 3 days; reheat slightly before serving for a gooey texture.

This Butter Pecan Praline Poke Cake is perfect for holidays, potlucks, or any special dessert craving. Every slice delivers a buttery, nutty, melt-in-your-mouth experience. 🌰🥧💖