Buttery Pecan Praline Poke Cake (Print version)
A rich butter pecan poke cake soaked with warm praline sauce, toasted pecans, and a soft, tender crumb.
# Ingredients:
For the cake
01 -
1 cup (110 g) chopped pecans, divided
02 -
1 box (15.25 oz / 432 g) butter pecan cake mix
03 -
1 tub (15-16 oz / 425-455 g) coconut pecan frosting
04 -
4 large eggs
05 -
3/4 cup (180 ml) neutral oil
06 -
1 cup (240 ml) whole milk
For the praline soak
07 -
1 can (14 oz / 397 g) sweetened condensed milk
08 -
1/4 cup (56 g) unsalted butter
09 -
1/3 cup (70 g) packed light brown sugar
10 -
1 teaspoon vanilla extract
11 -
1/4 teaspoon fine salt
# Instructions:
01 -
Preheat the oven to 350°F. Spread the pecans on a sheet pan and toast for 5-7 minutes, until fragrant. Let them cool, then reserve 1/2 cup for the sauce.
02 -
Grease a 9x13-inch baking dish well. Keep the oven at 350°F.
03 -
In a large bowl, beat the cake mix, coconut pecan frosting, eggs, oil, and milk until smooth. Fold in 1/2 cup toasted pecans.
04 -
Spread the batter in the prepared pan. Bake for 30-35 minutes, or until the center springs back and a toothpick inserted near the middle comes out clean.
05 -
Cool the cake for 10 minutes. Use the handle of a wooden spoon to poke deep holes all over the cake, spacing them about 1 inch apart.
06 -
In a saucepan over medium-low heat, melt the butter with the sweetened condensed milk, brown sugar, vanilla, and salt. Stir until smooth and glossy, then fold in the reserved 1/2 cup toasted pecans.
07 -
Slowly pour the warm praline sauce over the warm cake, guiding it into the holes with a spatula. Cool to room temperature before slicing, or chill for neater pieces.
# Good to know:
01 -
Best made at least 2 hours before serving so the praline sauce can soak into the cake.
02 -
Use a wooden spoon handle for wide holes that can hold the sauce.