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Butter Pecan Praline Poke Cake

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A rich, nostalgic dessert blending a moist butter pecan cake with a gooey praline topping and creamy coconut pecan frosting, perfect for holiday gatherings and potlucks.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 225 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

Scale
  • 1 box Butter Pecan Cake Mix (15.25 oz)
  • 3 large Eggs
  • 1/2 cup Vegetable or Canola Oil
  • 1 cup Milk
  • 1 can Sweetened Condensed Milk (14 oz)
  • 1/2 cup Unsalted Butter (1 stick), melted
  • 1 cup Finely Chopped Pecans
  • 1 cup Coconut Pecan Frosting (16 oz)
  • 1/2 cup Additional Finely Chopped Pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Combine the Butter Pecan Cake Mix, 3 eggs, 1/2 cup oil, and 1 cup milk in a large bowl. Mix until well blended.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes.
  4. Remove the cake from the oven and cool for about 15 minutes.
  5. Mix the sweetened condensed milk, melted butter, and chopped pecans to make the praline topping.
  6. Poke holes in the cake with a wooden spoon handle, then pour the praline topping evenly over it.
  7. Let the cake cool completely at room temperature for about 1 hour.
  8. Spread the coconut pecan frosting over the cooled cake and sprinkle with additional chopped pecans.
  9. Refrigerate the cake for at least 2 hours before serving.

Notes

Use room temperature eggs for a smoother batter. Store covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://daytasty.com/butter-pecan-praline-poke-cake-3/