In every slice, you’ll discover a moist Butter Pecan Praline Poke Cake that goes beyond the ordinary, elevating the dessert experience. Its texture is a delightful interplay of softness and density, offering a sensory journey with each forkful. The cake’s crowning glory is a luscious frosting that adds another layer of sweetness and creaminess, elevating the overall indulgence.
The beauty of this Butter Pecan Praline Poke Cake creation extends beyond its flavor profile. The cake is easy to prepare, making it a perfect addition to your repertoire of delightful treats. The simplicity of its creation, however, does not compromise the complexity of its taste.
Ingredients;
- 15.25 ounces of Butter Pecan Cake Mix
- Necessary components for cake preparation: eggs, oil, and water
- 14 ounces of sweetened condensed milk
For the frosting:
- 3.4 ounces of instant butterscotch pudding mix
- 1 cup of cold whole milk
- 8 ounces of a whipped topping tub (similar to Cool Whip)
- 1 ½ cups of sweetened shredded coconut
- 1 ½ cups
- 1 14 ounces can of sweetened condensed milk
Easy preparation of Butter Pecan Praline Poke Cake Recipe;
1. Prepare the Cake:
- Preheat the oven and follow the directions on the back of the 15.25-ounce Butter Pecan Cake Mix for a 9×13-inch cake, incorporating the required ingredients—eggs, oil, and water.
2. Post-Baking Treatment:
- Immediately after removing the cake from the oven, use a fork to poke holes all over its surface.
3. Sweetened Condensed Milk Soak:
- Evenly pour the 14-ounce can of sweetened condensed milk over the cake, focusing on the punctured holes. Allow the cake to sit for 15 minutes.
4. Chilling Phase:
- Transfer the cake to the refrigerator and let it chill for 2 hours.
5. Butterscotch Pudding Frosting:
- In a large bowl, combine the 3.4-ounce instant butterscotch pudding mix and 1 cup cold whole milk. Use an electric mixer or whisk by hand for 1 minute.
- Add the 8-ounce tub of whipped topping and mix thoroughly.
6. Coconut and Pecan Addition:
- Gently fold in 1 ½ cups sweetened shredded coconut and 1 ½ cups chopped pecans into the frosting.
7. Frosting and Final Chill:
- Spread the frosting evenly over the cake. Return the cake to the refrigerator for an additional 2 hours to set. Optionally, add more coconut and pecans as a garnish before serving.
Notes
- You have the option to use a different pudding mix or omit it altogether.
- Due to the use of Cool Whip, refrigeration is necessary. It can be enjoyed cold or at room temperature.
- Store in the fridge for up to 1 week or freeze for up to 3 months.
