Butter Pecan Praline Poke Cake

Ingredients

• 1 15-ounce box butter pecan cake mix
• 1 16-ounce can coconut pecan frosting
• 4 large eggs
• 3/4 cup vegetable or canola oil
• 1 cup milk
• 1/2 cup chopped pecans
• 1 14-ounce can sweetened condensed milk
• 1/4 cup butter
• 1/2 cup chopped pecans

Instructions

1. 1

   --- Step 1: Prepare the Cake Batter ---

2. 2

   Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

3. 3

   In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Beat with an electric mixer on medium speed until the batter is smooth and well combined.

4. 4

   Fold in the chopped pecans gently.

5. 5

   --- Step 2: Bake the Cake ---

6. 6

   Pour the batter into the prepared pan and spread it evenly.

7. 7

   Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. 8

   Remove the cake from the oven and let it cool for about 10 minutes.

9. 9

   --- Step 3: Prepare the Praline Sauce ---

10. 10

    In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and chopped pecans.

11. 11

    Stir continuously until the butter is melted and the sauce is smooth. Remove from heat.

12. 12

    --- Step 4: Poke and Pour ---

13. 13

    Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about 1 inch apart.

14. 14

    Slowly pour the warm praline sauce over the entire cake, ensuring it seeps into the holes. Use a spatula to spread the sauce evenly, if needed.

15. 15

    --- Step 5: Cool and Serve ---

16. 16

    Allow the cake to cool completely, then cover and refrigerate for at least 2 hours or overnight.

17. 17

    Before serving, sprinkle additional chopped pecans on top, if desired.