Butter Pecan Praline Poke Cake
A moist buttery cake soaked in sweet condensed milk and topped with whipped cream, butterscotch, and toasted pecans, perfect for any occasion.
Ingredients
Main Ingredients
- 1 box butter cake mix The base of our cake, lending a soft, buttery flavor.
- 1 cup chopped pecans Toasted gems that bring richness and crunch.
- 4 tablespoons butter Melt for toasting the pecans.
- 1 can sweetened condensed milk (14 oz) Soaks into the cake, making it decadent.
- 1 jar butterscotch caramel topping (10 oz) Drizzle on top for added flavor.
- 1 container whipped topping (8 oz), thawed Adds a light and fluffy finish.
- to taste extra pecans and butterscotch chips For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare the butter cake mix according to the package instructions. Stir in the chopped pecans and pour into the prepared pan.
Baking
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, melt the butter in a pan over medium heat and toast the remaining pecans until golden brown. Set aside.
Assembly
- Once the cake is done, poke holes all over the top with the back of a wooden spoon.
- Pour the sweetened condensed milk over the cake, ensuring it fills the holes. Follow with the butterscotch caramel topping.
- Allow the cake to cool completely. Spread the whipped topping over the top and garnish with toasted pecans and butterscotch chips.
- Refrigerate for at least an hour before serving.
Notes
Make ahead and store in the fridge for freshness. This cake can also be frozen for later enjoyment. Customize nuts as per preference.