- A magazine read-a-thon with my mom’s Southern Livings and Better Homes and Gardens (since I decided to go subscription-free a few years ago).
- Dad’s breakfasts
- Mom’s dinners
- Chick-a-Dilly Chicken (now called Southern Classic; a South Arkansas staple)
- Spudnuts (also a South Arkansas staple)
- The way my dad always hints around for me to bake something “sweet” (as though we haven’t already eaten our weight in home cooking, fried chicken, and Spudnuts)
This butter pecan praline poke cake is ridiculously easy. I preheated the oven to 350 degrees.
In a large mixing bowl, I dumped my cake mix and the tub of coconut pecan. Yes, this seems weird. But this ingredient right here totally makes this pecan praline poke cake! I also added the eggs, the oil, and the water.
I mixed the batter until well blended before adding 1/2 cup chopped pecans.
I poured the batter into a greased 9 x 11 inch baking pan.
The cake baked for about 40 minutes, though I began checking it frequently after the 30 minute mark since ovens can vary greatly in temperature and I was using my parents’ oven so I wanted to be cautious. When I pulled it out, the center did not jiggle, a toothpick came out clean, and the sides had pulled away from the edge of the pan a bit.
Next, I used a medium heavy saucepan to prepare the butter pecan sauce. I melted four tablespoons of butter before adding the can of condensed milk. Once they were stirred together, I let the pan simmer on medium heat until the mixture looked consistent and heated.
Next, I added 1/4 cup of pecans and stirred it all together.
Don’t worry. I promise I did go back and clean up the splattered mess I made of my mom’s stove.
Moving quickly, I poked holes in the hot cake. Then, I poured the butter sauce over the cake.
The sauce glazed over the cake, over the sides and down into the little holes. It was a marvelous thing. I reserved just a little to pour over individual slices for an added kick.
If this pecan praline poke cake doesn’t take care of your pecan praline hankering, try out one of my most popular recipes – no-bake coconut pecan praline cookies.
- For Cake Batter:
- 1 box butter pecan cake mix
- 1 tub (16 oz) of coconut pecan frosting
- 4 eggs
- 3/4 cup oil
- 1 cup water
- 1/2 cup chopped pecans
- For Butter Pecan Sauce:
- 4 tablespoons unsalted butter
- 1 can condensed milk
- 1/4 cup chopped pecans
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine cake mix and the tub of coconut pecan, eggs, oil, and water.
- Mix batter until well blended before adding 1/2 cup chopped pecans.
- Pour the batter into a greased 9 x 11 inch baking pan.
- Bake for 30 minutes.
- Check to make sure cake is firm with no jiggle and edges slightly drawn in from pan.
- Put cake aside to cook for a short period of time.
- In a medium saucepan, melt four tablespoons of butter before adding the can of condensed milk.
- Stir well.
- Let the pan simmer on medium heat until the mixture appears consistent and heated.
- Add 1/4 cup of pecans to the mix and stir it all together.
- Moving quickly, poke holes in the hot cake.
- Then, pour the butter sauce over the cake until it slowly runs down the sides of the cake and covers the top.
- Allow cake to mostly cool before eating.
Linking up this week at these recipe link parties!