Butter Pecan Praline Poke Cake
“A sweet treat that tastes like warm Southern comfort.”
What Is a Poke Cake?
A poke cake is a cake you bake, then poke holes in (often with the handle of a wooden spoon or similar). Then you pour a sweet sauce/rich liquid over it so the holes soak up the flavor. This gives the cake extra moisture, gooeyness, and flavor throughout, not just on top.
In this version, the cake is flavored butter pecan; we use a praline‑style sauce (sweetened condensed milk + butter + pecans) that soaks in. Add a pecan frosting/frosting element, plus chopped pecans, for texture and nutty bite. The result is very moist, very sweet, buttery, with pecan crunch and a caramel / praline note.
Why This Recipe Works Well
Here are the reasons this dessert is so beloved:
Box cake mix + frosting in the batter = shortcut without sacrificing flavor. Many recipes (Recipes by Clare, All We Cook, Dickey Farms, etc.) use butter pecan cake mix and even coconut pecan frosting in the batter.
Dickey Farms
+3
Recipes by Clare
+3
Recipes Fiber
+3
The poke and pour sauce (praline sauce, often with sweetened condensed milk, butter, pecans) lets flavor permeate the cake.
12 Tomatoes
+3
All We Cook
+3
Bakery Cooks
+3
Pecans both inside the cake & in the sauce / topping give crunchy contrast.
Dickey Farms
+2
12 Tomatoes
+2
Cooling and chilling helps the sauce set, flavor meld, making the cake even better on day two.
Recipes by Clare
+2
Recipes Fiber
+2
Ingredients (makes ~12 servings; 9×13‑inch pan)
Here are the typical ingredients, based on several versions of this recipe. You can scale up/down as needed.
Ingredient Quantity Purpose / Note
Butter pecan cake mix (box) 1 box (~15 oz) Base flavor + structure.
Dickey Farms
+3
Recipes by Clare
+3
desserthungry.com
+3
Coconut pecan frosting (can) 1 can (16 oz) Adds richness + more pecan flavor inside the batter.
12 Tomatoes
+2
Dickey Farms
+2
Eggs, large 4 For structure and richness.
Bakery Cooks
+2
12 Tomatoes
+2
Vegetable (or canola) oil ¾ cup Keeps cake moist; rather than butter or margarine here.
Dickey Farms
+2
desserthungry.com
+2
Milk 1 cup To hydrate the mix and help batter consistency. Can be whole milk for richer flavor.
Recipes by Clare
+1
Chopped pecans ½ cup Folded into batter for texture. Also used in the sauce. Best if toasted.
Recipes Fiber
+2
12 Tomatoes
+2
Sweetened condensed milk (can) 1 (14 oz) can Main gooey sauce poured into cake after poking.
Recipes by Clare
+2
desserthungry.com
+2
Butter, unsalted ¼ cup (‑½ cup in some versions) Melted and used with condensed milk to make sauce.
Bakery Cooks
+1
Optional / possible additions:
Extra pecans for topping
Whipped cream topping (in some variations)
Recipes by Lina
Vanilla extract or butter pecan extract (if you want stronger nut flavor)
Coconut pecan frosting also may serve as topping or mixed into batter as most versions do
Equipment & Tools You’ll Need
9×13‑inch baking pan (or similar; some versions use 9×11)
Recipes Fiber
+2
All We Cook
+2
Electric mixer (stand or hand)
Mixing bowls
Spatula
Saucepan for sauce
Wooden spoon handle (or similar) to poke holes in cake
Measuring cups/spoons
Cooling rack
Refrigerator space for chilling
Step‑by‑Step Method
Here is a detailed method, including key tips at each step, approximate timings.
1. Prep & Preheat (~10 minutes)
Preheat oven to 350°F (175°C).
Bakery Cooks
+1
Grease your baking pan (9×13 inch). Grease well so cake doesn’t stick. You can flour lightly or line with parchment if desired.
If using, toast pecans ahead of time: spread chopped pecans on a baking sheet, bake ~5‑7 minutes or until fragrant. Toasting brings out nuttiness.
Cuisine Genial
+2
Recipes Fiber
+2
2. Make the Cake Batter (~10‑15 minutes)
In large bowl, combine cake mix, coconut pecan frosting, eggs, oil, and milk. Use electric mixer to beat until smooth. Don’t overmix once flour content is fully combined.
Dickey Farms
+2
12 Tomatoes
+2
Fold in chopped pecans gently. These provide texture. Don’t over‑stir so you don’t deflate too much of the batter.
3. Bake the Cake (~30‑40 minutes)
Pour batter into prepared pan. Spread evenly.
Recipes Fiber
+2
12 Tomatoes
+2
Bake in preheated oven for about 30‑40 minutes, checking around 35 min, until a toothpick inserted in center comes out clean or with moist crumbs (not raw batter).
Bakery Cooks
+1
Be careful not to overbake — you want it firm enough to hold its shape yet still moist inside.
4. Poke & Make Sauce (~10 minutes)
Once the cake is out of oven but still warm, use the handle end of a wooden spoon (or a similar smooth tool) to poke many holes across the top of the cake — almost to the bottom but not through. These holes allow the sauce to seep in.
Dickey Farms
+2
Recipes Fiber
+2
While cake is warm, prepare the praline‑style sauce:
In a saucepan over medium heat, melt the butter.
Stir in the sweetened condensed milk and heat gently until combined.
Bring to a gentle simmer, stirring constantly so it doesn’t scorch.
Remove from heat, stir in chopped pecans. (Vanilla extract is optional.)
Bakery Cooks
+2
Dickey Farms
+2
5. Pour Sauce & Let It Soak (~5‑10 minutes)
Slowly pour the warm praline sauce over the cake, letting it seep into all the holes. Cover the surface evenly so it soaks in and also some sauce pools on top.
Recipes Fiber
+1
If you want, pour some sauce down the sides too for extra flavor.
6. Cooling, Chilling, & Finishing (~30 minutes + optional toppings)
Let the cake cool to room temperature so the sauce sets somewhat. Putting it in fridge helps the cake firm up and makes cutting neater. Chilling also helps flavors meld.
12 Tomatoes
+2
Recipes Fiber
+2
Optional: Top with whipped cream, or use extra frosting (coconut pecan frosting) as a top layer. Sprinkle extra toasted pecans on top for garnish and crunch.
Recipes by Lina
+1
Full Printable Recipe
Putting it all together, here’s a full “printable” version you can follow.
Butter Pecan Praline Poke Cake
Yields: ~12 servings (9×13‑inch pan)
Total Time: ~1 hour (prep + bake + sauce + cooling)
Ingredients
Cake:
1 box (≈15 oz) butter pecan cake mix
1 can (≈16 oz) coconut pecan frosting
4 large eggs
¾ cup vegetable or canola oil
1 cup milk (whole milk preferred)
½ cup chopped pecans (toasted)
Praline Sauce:
1 can (≈14 oz) sweetened condensed milk
¼ cup unsalted butter
½ cup chopped pecans (toasted)
Optional Toppings:
Whipped cream or frosting
Extra toasted pecans
A drizzle of caramel sauce or butter pecan extract / flavor
Directions
Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish well.
Toast chopped pecans (½ cup for batter + ½ cup for sauce) in oven or skillet until fragrant (≈5‑7 min), then set aside.
In large bowl, combine butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Beat until smooth. Fold in ½ cup toasted pecans.
Pour batter evenly into prepared pan. Bake 30‑40 minutes or until toothpick / skewer inserted in center comes out clean or with moist crumbs.
Remove cake; while still warm, poke holes all over the cake surface using the handle of a wooden spoon or similar tool.
Prepare the praline sauce: In medium saucepan, melt butter over medium heat. Stir in sweetened condensed milk; bring to gentle simmer, stirring constantly. Remove from heat, stir in the remaining pecans.
Slowly pour the warm praline sauce over the cake, letting it seep into all the holes. Spread evenly so basically every bite gets some sauce.
Let cake cool to room temperature, then refrigerate for at least 30 minutes (or longer) so sauce sets and cake firms.
Before serving, optionally top with whipped cream or extra coconut pecan frosting, and sprinkle more toasted pecans.
Slice and serve chilled or slightly cooled.
Tips & Variations
To tailor this recipe to your taste, or adjust based on what you have, here are lots of tips and possible variations:
Variation / Tip What To Change / Add
Stronger pecan flavor Use pecan extract or butter pecan flavoring; use more chopped toasted pecans; consider folding some finely ground pecans into the batter.
Use different nut If pecans are hard to get, walnuts or almonds work—in flavor slightly different. Toast before use.
Frosting topping Use extra coconut pecan frosting (cold or whipped) as topping instead of whipped cream; set with chill.
Sauce flavor tweaks Add a splash of vanilla extract to sauce; a pinch of salt or even sea salt flakes on top to cut sweetness; some versions use caramel or brown sugar in sauce to deepen flavor.
Healthier tweaks Use reduced sugar cake mix; use low‑fat milk; reduce sauce quantity; use unsweetened pecan chips; smaller portions.
Make ahead Cake + sauce can be made a day ahead; chill overnight; add toppings just before serving. Flavor often improves after storage.
Serving suggestions Pair with vanilla ice cream, whipped cream, a drizzle of caramel; serve with coffee or tea. Cake is rich so small slices are satisfying.
Temperature / climate adjustments In hot/humid climates, store cake chilled; bring to near room temp just before serving so sauce is gooey.
Common Mistakes & How to Avoid Them
Here are issues people sometimes encounter, and how to avoid them:
Problem Cause Fix
Cake is dry or dense Overbaked; too long in oven; batter overmixed; not enough moisture Remove from oven as soon as toothpick comes clean; avoid overbaking; follow mixing instructions; ensure sauce is poured in well.
Sauce doesn’t seep into holes Holes not deep or enough; sauce too thick or too cool; poured too slowly Use a spoon handle to poke holes while cake still warm; warm sauce well; pour slowly so it fills holes.
Cake is too sweet / cloying Many sweet components (frosting in batter + condensed milk sauce + frosting/topping) Reduce one sweet component (maybe use less frosting in batter; reduce sauce; skip extra topping); add a hint of salt or vanilla.
Pecans are bland / taste raw Not toasted; old nuts Always toast pecans to bring out oils; use fresh nuts.
Sauce burnt or sticking Sauce over heat too high; butter or condensed milk scorching Keep sauce over moderate heat; stir constantly; remove as soon as it simmers.
Cake falls apart when slicing Too soft; sauce not set; cut while still warm; poor cooling Let cake cool and chill; use sharp knife; wrap it well; cut in fridge for clean slices.
Nutrition & Serving Info (Estimated)
Because this is a rich, decadently sweet cake, portions are often small.
Calories will vary depending on exact ingredients, but many versions estimate around ~420‑480 kcal per serving.
desserthungry.com
+1
Serving size ~1 slice (if you cut into 12 pieces).
Contains nuts (pecans), dairy, eggs, gluten. Good to keep that in mind for dietary restrictions.
If you like, I can convert this recipe into metric units (grams, Celsius) and adapt it with ingredients more commonly available in Morocco (pecan substitutes, local dairy, etc.) so it's easier for your kitchen. Want me to send that version?
0 comments:
Post a Comment