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Butter Pecan Praline Poke Cake

That sticky sweet flavor runs allll the way through.

So here’s the thing about a poke cake — you literally poke holes all over it so that the frosting or glaze or filling that you pour over the top soaks down right into the very cake itself. Genius, right? And with this Butter Pecan Praline Poke Cake, you’re going to want every little bit of that glaze you can get. It’s a sweet, buttery, gooey dessert — the kind of deliciously sticky thing you find yourself craving all the time. But good news! Thanks to a few kitchen shortcuts, it’s also a super easy dessert to make.

For birthdays, holidays, and the like, I very rarely turn to boxed cake mix and canned frosting, but they have a time and a place. And that time and place is here. Think of it like you’re “doctoring” up this mix a bit — then it’s not just a boxed cake and the few tricks you use on it make it taste much more homemade. For one delicious cake and frosting/glaze, you only need eight ingredients. That’s pretty darn good.

First things first, you’re going to mix together a box of butter pecan cake mix with a can of coconut pecan frosting. Weird, I know, but just go with it. You’re also going to add four eggs to that, as well as some vegetable oil and milk.

Bake it up in a 9×13 pan and then do another thing that you might find a little strange — poke holes all over it. I like using the end of a wooden spoon for this purpose but any number of kitchen tools will work. You just want the holes to be a pretty good size so that the glaze/frosting can find its way down into the cake. That is the purpose of all those holes, anyway.

While the cake cools, you can make the glaze. (It’s thicker than a glaze, but not quite a frosting, but we’ll just call it the former.) In a saucepan, simmer some butter and sweetened condensed milk and then stir in some chopped pecans. (Easy, right?) Pour it alllll over the cake while it’s still plenty warm…

… and it will find its way down into every nook and cranny.

That means you don’t just get a basic cake topped with frosting, you get a cake that has ooey-gooey goodness all the way through. And while most things sticky and sweet are worth praise, this one is extra deserving thanks to that signature butter pecan praline flavor. This is one cake you won’t soon forget!

Serves 12

10m prep time

30m cook time

4.6
Rated 4.6 out of 5
Rated by 181 reviewers

Allergens: Eggs, Milk, Gluten, Nuts

Ingredients
  • 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
For the sauce:
  • 1 (14 oz) can sweetened condensed milk
  • 1/4 cup butter
  • 1/2 cup chopped pecans
Preparation
  1. Preheat oven to 350°F and grease a 9x11-inch baking dish.
  2. To a large bowl, add the cake mix, coconut frosting, eggs, oil, and milk. Beat batter with an electric mixer until well blended.
  3. Stir in pecans and pour batter into prepared pan.
  4. Bake until a toothpick inserted into the center comes out clean, 30-40 minutes.
  5. Remove cake from oven, and using the handle end of a wooden spoon, poke holes all over the cake. Set aside while you work on the sauce:
  6. In a saucepan over medium heat, melt butter. Add condensed milk and stir well.
  7. Bring to a simmer, then stir in chopped pecans. Remove from heat and pour sauce slowly over the cake, letting it run down into the holes and down the sides.
  8. Let cake cool before slicing and serving. Enjoy!

Recipe adapted from The Country Cook.

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