On my last visit when Dad hinted around for something sweet, I knew just what I wanted to make. I had seen a pin for Southern Butter Pecan Cake by The Country Cook on Pinterest. (If you have not checked out The Country Cook’s blog, do it today!) Although I have adapted her recipe a bit, I owe her much thanks for the inspiration for this delicious poke cake.
In a large mixing bowl, I dumped my cake mix and the tub of coconut pecan. Yes, this seems weird. But this ingredient right here totally makes this pecan praline poke cake! At this point, I also added the eggs, the oil, and the water.
Butter Pecan Praline Poke Cake – Semi-Homemade
Ingredients
For Cake Batter:
1 box butter pecan cake mix
1 tub (16 oz) of coconut pecan frosting
4 eggs
3/4 cup oil
1 cup water
1/2 cup chopped pecans
For Butter Pecan Sauce:
4 tablespoons unsalted butter
1 can sweetened condensed milk
1/4 cup chopped pecans
Instructions
Preheat the oven to 350 degrees.
In a large mixing bowl, combine cake mix and the tub of coconut pecan, eggs, oil, and water.
Mix batter until well blended before adding 1/2 cup chopped pecans.
Pour the batter into a greased 9 x 11 inch baking pan.
Bake for 30 minutes.
Check to make sure cake is firm with no jiggle and edges slightly drawn in from pan.
Put cake aside to cook for a short period of time.
In a medium saucepan, melt four tablespoons of butter before adding the can of condensed milk.
Stir well.
Let the pan simmer on medium heat until the mixture appears consistent and heated.
Add 1/4 cup of pecans to the mix and stir it all together.
Moving quickly, poke holes in the hot cake.
Then, pour the butter sauce over the cake until it slowly runs down the sides of the cake and covers the top.
Allow cake to mostly cool before eating.