Note: The text of this post was updated in May, 2024. Original images remain.
There are several things I always look forward to when going out-of-town to visit my parents.
- 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
- Spudnuts
- 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)
Umm…if it seems like our visits center around eating, it’s because they do.
On my last visit when Dad hinted around for something sweet, this delicious butter pecan cake – a cake mix recipe – was born!
Ingredients
- Betty Crocker Butter Pecan Cake Mix – Sometimes, this can be hard to find. The easiest place to find it is as my local Edward’s and Walmart.
- Coconut pecan frosting – We use a store-bought container of Duncan Hines or Betty Crocker.
- Eggs
- Vegetable oil
- Water
- Pecans – These will be divided between the cake batter and the frosting.
- Condensed milk
- Unsalted butter
- Cooking spray or extra butter – This is used for greasing the baking pan.
Preparing Batter for Butter Pecan Praline Poke Cake
This butter pecan praline poke cake is ridiculously easy. It is a cake mix recipe that becomes elevated with a few simple steps.
I preheat the oven to 350 degrees.
In a large mixing bowl, I dump the Betty Crocker butter pecan cake mix and the tub of coconut pecan. Yes, this seems weird. But this frosting in the batter move right here totally makes this butter pecan praline poke cake!
At this point, I also add the eggs, the oil, and the water.
I mix the butter pecan batter until well blended before adding 1/2 cup chopped pecans.
Next, the batter goes into a greased 9 x 11 inch baking pan.
The cake typically bakes for about 40 minutes. However, I begin checking it frequently after the 30 minute mark since ovens can take a mind of their own sometimes!
When I pull the cake pan out, the center of the cake should not jiggle, and a toothpick should come out clean. Also, the sides should be pulled away from the edge of the pan just slightly.
Preparing Butter Pecan Icing for Butter Pecan Praline Poke Cake
To begin preparing the butter pecan icing for the butter pecan poke cake, I use a medium heavy saucepan. I melt four tablespoons of unsalted butter before adding a can of sweetened condensed milk.
Once they are stirred together, I let the pot simmer on medium heat until the mixture looks consistent and heated.
Next, I add 1/4 cup of pecans and stir 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 on the day I took these photos!
It is best to let the cake cool until it is only just a little warm. Otherwise, the icing can pool against the sides of the pan or just settle in an area in the center rather than flowing into the entire cake. When the cake cools down some, I poke holes into the cake using wooden skewers or a thin handle of a wooden spoon. Then, I pour the butter sauce over the poke cake.
The butter pecan sauce glazes over the cake, over the sides, and down into the little holes. It is a marvelous thing. I reserve 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.
Butter Pecan Praline Poke Cake from a Cake Mix Base
Ingredients
Cake Batter
- 15 oz Cake Mix Betty Crocker "Butter Pecan"
- 16 oz Coconut pecan frosting any brand you prefer
- 4 Eggs
- 3/4 cup Vegetable oil
- 1 cup Water
- 1/2 cup Pecans chopped
Butter Pecan Sauce
- 4 tbsp Unsalted butter
- 1 can Sweetened condensed milk
- 1/4 cup Pecans chopped
Instructions
Make Butter Pecan Cake
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine cake mix and the tub of coconut pecan frosting, 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 30-40 minutes. (Temperature can vary widely depending on oven thermostats. Keep an eye on the cake after 30 minutes.)
- Check to make sure cake is firm with NO jiggle and edges slightly drawn in from pan.
- Set cake aside to cool 10-15 minutes while you work on the next step.
Make Butter Pecan Sauce
- 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.
- *Poke holes in the cooled cake.
- Then, pour the butter sauce slowly over the cake until it slowly runs over the edges of the cake and covers the top.
- Allow butter pecan praline cake to cool before slicing and serving.
- Refrigerate cake but bring to room temperature before serving or heat individual pieces slightly in microwave (10-12 seconds) before serving for best taste.
Notes
- This butter pecan praline cake can be made ahead of time and stored in the refrigerator for several days, and it still tastes fantastic! Because of the sauce, it doesn't get dry after a few days - as long as it is refrigerated and covered.
- For best taste, serve at room temperature or heat individual servings in microwave at 10-12 seconds.
- You may prefer to double the icing for extra coverage.
Christie Wethington
Made this and added Maple Flavor to both batter & icing. Very good.
Amy
What a great idea, Christie! I may try that the next time!
Teresa Gomez
I made this for my sons 38th birthday. He absolutely enjoyed it! I’m a little intimidated to do anything out of the ordinary, being he is an Executive Chef…needless to say we all enjoyed this cake!!! Thanks for sharing😊
Amy
An executive chef? Wow, I would be intimidated too! I’m glad this cake passed his seal of approval! Thanks for sharing, Teresa!
Debbie
Made this & took to workers, needless to say, there was 0 left for me to try. I’m making another one today. Everyone loved it
The Gifted Gabber
Wonderful to hear, Debbie! Thank you for coming back and leaving your review!
Janis
I made this exactly by the recipe. I chose this recipe because of all the good revIews. It was dry and crumbly and the icing was the best thing about it. I can see why some people made extra icing to pour over individual slices. I will not be making again
The Gifted Gabber
Hi Janice. I’m puzzled about the dryness you mention. This cake always comes out to a moist consistency for me. And that is what I have heard from many readers over the years as well. I hate this recipe did not work out for you.
Kim
Can you make the pecan poke cake with another icing? It sounds so good but I don’t like coconut.
The Gifted Gabber
Hi,
Yes. I believe you could make it with pretty much any other thick icing you choose. I do recommend sticking with another Betty Crocker thick frosting so as to keep the consistency since it is used inside the cake as well. Of course, it won’t taste quite like butter pecan anymore…but as long as you enjoy the flavor, that is what is important!
Candice
Made this today and think I would use less oil and water if I make it again. The batter was very watery and the center of the cake was mushy while the edges were done. I would also let the cake cool a bit more as the warm icing ran off the cake and pooled in the collapsed center. Tasty but mushy.
The Gifted Gabber
Thanks for the suggestions, Candice! This is the first I’ve ever heard of the cake having the issue with a mushy center.. As for the icing, you are right. The longer the cake cools, the less runny the icing will be.
Dawn K.
Made this recipe last weekend for a group dessert….DELICIOUS! (and a real hit!) Sad to say, I didn’t bring any back home. 🙂
The Gifted Gabber
Oh, Dawn! I love getting on here and seeing comments like this! I’m so glad this cake worked out for you! And I agree that there are seldom leftovers when I take this cake anywhere. 🙂
Cindy
Unless you live in the south, you have to order butter pecan cake mix from Wal-Mart.com or amazon. If it’s available.
The Gifted Gabber
That is so interesting! I wonder why?
Beth Kretzer
This looks delicious!! Just wondering if I can make it with a substitute for the coconut icing that goes in the mix? I just can’t do coconut!!
The Gifted Gabber
Hi Beth! I’m sure you can substitute a different flavor as long as it has a thick consistency! I say that because the coconut pecan is rather thick so I am not sure how the cake would turn out if the icing you used was a thin icing. It might change the consistency of the batter.
Monique Despatie
Can I add coconut to butter pecan sauce and should I use less pecans. Thanks.
The Gifted Gabber
Hi Monique! I can’t say I have ever added coconut to the butter pecan sauce before. Coconut is already in the cake part since the coconut pecan filling is part of the cake batter. I suppose you could try to reduce the pecans to 1/8 cup and then only add 1/8 cup coconut to the sauce. The point is that the butter pecan sauce is supposed to be able to pour easily over the cake and down into the holes. If the sauce is too thick with coconut and pecans, I worry it might not flow well into the holes.
Judy Dale
I would love to make this cake, but I cannot find the cake mix at any of the stores in southern Orange County, CA. Is there a way of substituting it?
The Gifted Gabber
Hi Judy. We have run into similar issues lately with the stores here in Arkansas. I am thinking it has something to do with the pandemic and the factories not being able to keep up with stock demands. I did check Amazon and see that the cake mix is available there. However, the stock looks rather low and the moment. If you are an Amazon shopper, I would suggest you order soon before it runs out. Otherwise, I think you could probably make this cake with a yellow cake mix and you would still get a delicious cake as long as you use the coconut pecan icing as instructed. I know another reader has mentioned to me on social media that she used the yellow cake mix and her cake turned out great. Good luck!
Judy Dale
Thank you. I did order it from Amazon and plan on making it this weekend.
The Gifted Gabber
Yay! I hope you enjoy it!
Pat
This is the Best Cake. I used milk instead of water in cake mix.
The Gifted Gabber
I am so glad you gave it a try and enjoyed it, Pat!
Trish
I baked this cake today for my daughter’s Gotcha Day celebration. It turned out beautifully. The family loved the cake! I thought it was going to be a runny batter because the recipe calls for a lot of liquid but it truly wasn’t runny at all. The cake is very moist, very rich, and very delicious! Thank you for your recipe. I’m sure I’ll make it again.
Katie
Just made this and it is absolutely delicious! Perfect for my pregnancy cravings, haha. Turned out moist and delicious. I enjoyed it warm, couldn’t wait til it cooled off! Hot or cold, amazing cake
The Gifted Gabber
Katie, I’m so glad it helped you with those pesky pregnancy cravings! It really is an amazing cake! Best wishes to you and baby!
Brandy
Omg this was absolutely delicious! A definite family favorite!!
The Gifted Gabber
Yay! I’m so glad your family enjoyed it, Brandy!
Shannon B.
Made the Butter Pecan Poke Cake for Mother’s Day last weekend…HUGE hit! It’s so moist, almost reminiscent of bread pudding. It’s one of our new favorites and sooooo easy!
The Gifted Gabber
Woohoo! I’m so glad it was well enjoyed by your family, Shannon!
Donna Kennedy
I’ve made this several times for us, church, family!! We absolutely love it! I prefer it cold(just out of the fridge) my husband likes it warm. LOL we both have a BIG sweet tooth🤭🦷❤️
The Gifted Gabber
Donna, it is definitely a cake that is tasty both ways! 🙂
Carolyn
I made this for our ladies group at church. Wow! Many loved it and asked for the recipe. Thank you!
The Gifted Gabber
Yay! I’m so glad it went over well at your get-together!
Carrie
Hi! Beyond excited to try this recipe for thanksgiving coming up! Just wondering if you think it would work well in a bundt pan??
The Gifted Gabber
Hi Carrie! I have never tried it in a bundt pan, but I honestly don’t know why it would not work well. The only thing would be to adjust the time for a bundt cake. In my experience, bundt cakes take a bit longer to bake. So you would really want to watch your time on it closely! Good luck!
Angela Morris
Yes I made this in.a Bundt pan. I baked it for 50 minutes and I put the sauce in a covered container and when we cut a piece, we spooned the sauce on top of the cake slices. Delicious!
The Gifted Gabber
Angela, that is great to know! Thanks for sharing!
Jamie
I’m allergic to coconut but this sounds amazing. Can I use just a pecan frosting instead?
The Gifted Gabber
Jamie, I’m sure that would work just fine!
Erin
Can I make this the night before, or does it need to be served right after baking?
The Gifted Gabber
I think you can absolutely make this the night before! I think I would refrigerate it overnight and then pull it out a few hours before you want to serve to let it warm to room temperature. I’m sorry I just now saw your comment!
Helen
This looks amazing
Kristen
Is the coconut noticeable? My dad loves pecans but claims to hate coconut. As long as he doesn’t know a dish has coconut in it, he’ll eat it and enjoy it….but if he can detect the texture or taste an overwhelming amount of coconut flavor, he’ll suddenly announce that he doesn’t like it. 🙄
The Gifted Gabber
Unfortunately, I think he would notice the coconut, Kristen! But I sure wish I could tell you differently because it is one good cake! 🙂
Tina
Hey, just wanted to see if this cake needs to be refrigerated. Thanks
The Gifted Gabber
Hi Tina! I personally think it is fine to leave it unrefrigerated. The topping is a caramel mixture, basically, so I don’t believe it goes bad being out of the fridge. We leave ours stored on the counter in an air-tight container.
Rick Vore
Do you mean a 9×13 cake pan?
The Gifted Gabber
Yes! A 9×13 cake pan.
Cindy Smith
This recipe is both easy and delicious. My friends and family raved about it! Thank you!
The Gifted Gabber
Cindy, I’m so glad you enjoyed the recipe! It is rave-worthy, indeed! 🙂
Judy
where do you find the butter pecan cake mix and the cocoanut pecan frosting?
The Gifted Gabber
Hi Judy! Both the cake mix and the tub of coconut pecan frosting go in with the eggs, oil, and water on step #2 on the recipe card. I hope this helps!
Ann
Judy, I found them both at Publix.
Ashley
My mother was always a fan of this kind of ice cream growing up, but not me. I decided to give it a try one time though when she was visiting and man have my tastebuds changed!! This is so great!! I ended up eating more of it for my daily bfast with coffee, mmmmm!!
The Gifted Gabber
Ashley, I’ve never had that problem. lol I remember inhaling that ice cream when I was a kid and…ahem…as an adult! 🙂
Al
My wife made this and it is delicious! We love it!
The Gifted Gabber
Yay! Thank you!
Emily
Yum! Looks amazing!!!
The Gifted Gabber
Thanks so much! 🙂
The Gifted Gabber
Tina, I’m sorry the cake didn’t bake as quickly as noted in the recipe. Bake times vary due to oven thermostats, altitude, etc. I will make a note in my recipe to address this. Thanks for the feedback!
Nell
This cake has become a favorite in our family!
The Gifted Gabber
That is great to hear! Thanks for letting me know. Obviously, it has become a favorite for us, also. 🙂
Amy
Sadia,
I don't know how else my family would show we actually like one another if it weren't for food. lol Thanks for leaving a comment!
Amy
Thanks for coming to check it out, Jamie!
Sadia
In my family, feeding each other is how we show love. Sounds like you guys (yeah, not a native Texas, although one of my 9-year-old twins says "Y'all") are the same way. Sadly, both my girls detest pralines, but maybe I can try my hand at this recipe for the next potluck I attend.
Thanks for linking with #TwinklyTuesday!
Jamie
This sounds beyond amazing!
Amy
Lisa, it IS so easy! Thanks for visiting!
Amy
Hi Kimberly! Thanks so much for sharing the post! Happy Memorial Day to you!
Lisa (mummascribbles)
Ooo this looks yummy and sounds so easy! That last photo is making my mouth water! Thanks so much for linking up with #TwinklyTuesday
Kimberly Lewis
Hello beautiful! This looks so amazing. Pinned and tweeted. I hope to see you on Monday at 7pm because we love to party with you! Happy Memorial Day! Lou Lou Girls
Amy
Whitney…No doubt, you could totally scrape the pecans off the top OR just leave part of the top of the cake without them.
Chick-A-Dilly Chicken. Oh, man. Let's put it this way – any time we go down to visit, my parents know that Chick-A-Dilly will happen. Several years ago, they stopped even asking us if we wanted Chick-A-Dilly. They now just plan to have it for one of our meals. No discussion necessary. 🙂
Amy
Sarah, I would think anyone who loves pralines would love this. Also, you should try the no-bake coconut pecan pralines that I linked here on this post, too, if she really loves pralines!
Whitney
This looks delicious. I love pecan pie, but I don't like pecans. I wonder if I could just scrape mine to the side 😉 But…..tell me more about this chick a dilly chicken?!?!?
Sarah Shotts
This sounds a-mazing! My mom loves pralines so I'll have to try and make this with her. 🙂
Edna Earp
I have made this cake in a bundt panomitting the pecans and not using the condensed milk sauce. It’s very good this way also.
The Gifted Gabber
Thank you so much for sharing, Edna! That is helpful – especially if people find themselves without all the ingredients. 🙂