Butter Pecan Praline Poke Cake
Embark, on an adventure with our Butter Pecan Praline Poke Cake that combines traditional baking with an unexpected twist. This cake is a symphony of flavors as the butter pecan base perfectly complements the allure of coconut pecan frosting. What sets it apart is the poke method allowing a velvety praline sauce to seep into every nook and cranny. The textures are equally captivating, from the moist and tender crumb to the crunch of the pecan topping. This dessert not only pleases the taste buds. Also delights all your senses. Suitable, for any occasion this cake will undoubtedly steal the spotlight on your table capturing hearts and bringing smiles with its taste and charming presentation.
12 Servings
Ingredients
- 1 15 ounces box butter pecan cake mix
- 1 16 ounces can coconut pecan frosting
- 4 large eggs
- 3/4 c vegetable or canola oil
- 1 c milk
- 1/2 c chopped pecans
For the Sauce:
- 1 14 ounces can sweetened condensed milk
- 1/4 c butter
- 1/2 c chopped pecans
Instructions
- Start, by preheating your oven to 350°F. Then grease a baking dish measuring 9x13 inches.
- Take a bowl. Combine the butter, pecan cake mix, coconut pecan frosting, eggs, oil and milk. Mix everything together until you achieve a smooth consistency.
- Incorporate 1/2 cup of chopped pecans into the batter. Pour this mixture into your baking pan. Bake it for about 30 to 40 minutes or until a toothpick comes out clean when inserted.
- Once the cake is baked take it out of the oven. Use the handle of a spoon to poke holes over the top surface of the cake.
- In a saucepan melt 1/4 cup of butter. Stir in sweetened condensed milk from a can and heat until thoroughly combined. Add a 1/2 cup of chopped pecans.
- Drizzle this sauce, over your cake ensuring that it fills up all those holes you made earlier.
- Let your cake cool down before slicing it into portions. Savor its deliciousness!
Notes
To make our cherished Butter Pecan Praline Poke Cake suitable, for gluten-free diets just a few simple adjustments are needed. Start by substituting the butter pecan cake mix with a gluten-free alternative as there are several brands available that offer equally delicious options without compromising on taste or texture. Additionally ensure that the coconut pecan frosting you use is gluten-free by checking the label although many options already meet this requirement. As for the sauce both butter and sweetened condensed milk are naturally gluten-free so there's no need to worry there. However it's important to be cautious, about the pecans. Check that they haven't been processed in a facility where products containing gluten are handled to avoid any cross-contamination risks.