The Story Behind This Cake

Southern kitchens have long cherished the combination of butter, pecans, and sweet caramel-like sauces. The Butter Pecan Praline Poke Cake draws inspiration from classic Southern pralines, where sugar and nuts create a rich, decadent topping for cakes and cookies. This poke cake is a modern twist, combining convenience (using cake mix) with the deep flavors of homemade sauce. The “poke” technique allows the sauce to penetrate the cake, creating layers of flavor and texture that make every bite irresistible.

Why This Recipe Works So Well

• Perfectly Moist Cake: Combining cake mix with frosting and milk gives a tender, soft crumb that stays moist for days.
• Pecan Crunch: Chopped pecans in the batter and on top provide texture and nutty flavor, contrasting with the soft cake.
• Gooey Praline Sauce: Sweetened condensed milk, butter, and pecans make a luscious sauce that soaks into the cake, ensuring each bite is rich and indulgent.
• Visual Appeal: Poke cakes naturally have pockets of sauce that create a visually appealing, textured surface.
• Easy Yet Impressive: Using cake mix and canned frosting simplifies the process without sacrificing flavor, making it perfect for beginners and pros alike.

Ingredients & Their Purpose

For the Cake:

• 1 (15 oz) box butter pecan cake mix: Provides the buttery flavor and foundation for the cake, with a light, tender crumb.
• 1 (16 oz) can coconut pecan frosting: Adds moisture and sweetness while enhancing the coconut-pecan profile.
• 4 large eggs: Bind the ingredients, add richness, and help the cake rise evenly.
• ¾ cup vegetable or canola oil: Keeps the cake soft, prevents dryness, and ensures even baking.
• 1 cup milk: Hydrates the flour, balances batter consistency, and adds tenderness.
• ½ cup chopped pecans: Provide nutty flavor and crunchy texture within the cake.

For the Praline Sauce:

• 1 (14 oz) can sweetened condensed milk: Forms the creamy, sweet base for the sauce that seeps into the cake.
• ¼ cup butter: Adds richness, smoothness, and enhances flavor depth.
• ½ cup chopped pecans (optional topping): Extra nutty crunch for garnish and added texture.

Step-by-Step Instructions (Expanded)

1. Preheat the oven: Set oven to 350°F (175°C). Grease a 9×11-inch baking dish thoroughly, or line with parchment paper for easy removal.
2. Combine the cake ingredients: In a large mixing bowl, add the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Beat using an electric mixer on medium speed until smooth and creamy. Scrape the sides of the bowl occasionally to ensure all ingredients are incorporated.
3. Fold in pecans: Gently fold in the chopped pecans using a spatula. Avoid overmixing to keep the cake light and fluffy.
4. Pour batter into the pan: Spread evenly in the prepared baking dish. Smooth the top with a spatula for even baking.
5. Bake the cake: Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly firm to the touch.
6. Poke holes in the cake: Using the handle of a wooden spoon, poke holes evenly across the entire cake surface. Space the holes about 1–2 inches apart to allow the sauce to seep in evenly.
7. Prepare the praline sauce: In a medium saucepan over medium heat, melt the butter. Stir in the sweetened condensed milk and cook for 3–5 minutes, stirring constantly to prevent scorching. Remove from heat and stir in the optional pecans.
8. Pour the sauce over the cake: Slowly drizzle the warm praline sauce over the cake, ensuring it penetrates all the holes and coats the edges. Use a spatula to help spread the sauce if needed.
9. Cool the cake: Allow the cake to rest at room temperature for 20–30 minutes to let the sauce thicken slightly and soak in fully.
10. Optional garnish: Sprinkle additional chopped pecans on top for added texture and presentation.
11. Serve and enjoy: Slice with a sharp knife, serving pieces with a little extra sauce spooned over the top for maximum indulgence.