Butter Pecan Praline Poke Cake from a Cake Mix Base

4.47 from 275 votes

This easy butter pecan praline poke cake with butter pecan icing begins with a box cake mix. It is perfect for potlucks and can be made a few days ahead if necessary.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: butter pecan, cake, poke cake, praline

Servings: servings

Calories: 374kcal

Cost: $10

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

*The cake should not be hot but also not all the way cooled. If the cake is too hot, the icing pools in the center. If the cake is completely cool the top might crumble as you poke holes.

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.
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.

Nutrition