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Butter Pecan Praline Poke Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Butter Pecan Praline Poke Cake is a luscious and moist dessert that combines the rich flavors of butter pecan cake with a decadent coconut pecan frosting and a warm praline sauce infused with sweetened condensed milk and pecans. Perfect for gatherings, this 12-serving poke cake features a unique texture created by poking holes into the baked cake to soak up the irresistible praline sauce.

Ingredients

Scale

Cake Batter

  • 1 (15 oz) box butter pecan cake mix
  • 1 (16 oz) can coconut pecan frosting
  • 4 large eggs
  • 3/4 cup vegetable or canola oil
  • 1 cup milk
  • 1/2 cup chopped pecans

Praline Sauce

  • 1 (14 oz) can sweetened condensed milk
  • 1/4 cup butter
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
  2. Prepare the Cake Batter: In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable or canola oil, and milk. Beat the mixture until it becomes smooth and well blended. Gently stir in the 1/2 cup of chopped pecans for added texture and flavor.
  3. Bake: Pour the prepared batter evenly into the greased baking dish. Place it in the preheated oven and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  4. Poke the Cake: Once baked, remove the cake from the oven and allow it to cool slightly. Using the handle of a wooden spoon, poke holes all over the surface of the cake; these holes will allow the praline sauce to soak in deeply.
  5. Prepare the Praline Sauce: In a saucepan over medium heat, melt the butter. Once melted, add the can of sweetened condensed milk and stir continuously until the sauce thickens slightly and becomes creamy. Stir in the remaining 1/2 cup chopped pecans for a crunchy praline texture.
  6. Add Sauce to Cake: Pour the warm praline sauce evenly over the top of the cake, making sure it seeps into all the holes you created. This step ensures maximum flavor and moistness throughout the cake.
  7. Cool and Serve: Allow the cake to cool completely at room temperature so the sauce sets inside. Once cooled, slice the cake into servings and enjoy the rich, buttery, and nutty flavors of this delicious poke cake.

Notes

  • If you prefer a nuttier texture, toast the chopped pecans lightly before adding them to the batter and sauce.
  • Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
  • For an extra touch, consider topping the cake with whipped cream or a scoop of vanilla ice cream when serving.
  • Use vegetable or canola oil as specified for the best moist texture; avoid heavier oils.
  • You can substitute the canned coconut pecan frosting with homemade coconut pecan frosting if desired for a fresher taste.

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Find it online: https://comfortmealsmadeeasy.com/butter-pecan-praline-poke-cake-recipe/