When it comes to indulging in a slice of heavenly bliss, there's nothing quite like the experience of savoring a Butter Pecan Praline Poke Cake. This delightfully rich and luscious dessert is the perfect amalgamation of buttery pecans, delectable caramel sauce, and a moist, fluffy cake that will have your taste buds dancing in pure joy. With its irresistible blend of flavors and textures, this cake is sure to become a beloved addition to your dessert repertoire, whether you're hosting a festive gathering or simply craving a treat to brighten your day.
But let me tell you a story about why this particular cake holds a special place in my heart. A few years ago, during a particularly trying time, I found solace in the art of baking. As I experimented with various recipes, I stumbled upon this Butter Pecan Praline Poke Cake, and it instantly transported me back to my childhood days when my grandmother used to bake it for special occasions. The warmth and love that radiated from each bite brought comfort to my soul, and it became a recipe that I hold dear. I encourage you to save and make this recipe, not only for its tantalizing flavors but also for the cherished memories and moments of happiness it can create.
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Butter Pecan Praline Poke Cake
Ingredients:
1 box of butter pecan cake mix (15 oz)
1 can of coconut pecan frosting (16 oz)
3/4 cup of vegetable or canola oil
1 cup of milk
4 large eggs
1/2 cup of chopped pecans
1 can of coconut pecan frosting (16 oz)
3/4 cup of vegetable or canola oil
1 cup of milk
4 large eggs
1/2 cup of chopped pecans
Sauce:
1/4 cup of butter
1 can of sweetened condensed milk (14 oz)
1/2 cup of chopped pecans
1/4 cup of butter
1 can of sweetened condensed milk (14 oz)
1/2 cup of chopped pecans
Instructions:
1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
2. In a large bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Mix the batter thoroughly using an electric mixer.
3. Stir in the chopped pecans and pour the batter into the prepared pan.
4. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and, using the handle end of a wooden spoon, poke holes all over the cake. Set it aside while you prepare the sauce.
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6. In a saucepan over medium heat, melt the butter. Add the sweetened condensed milk and stir well.
7. Bring the mixture to a simmer, then stir in the chopped pecans. Remove from heat and slowly pour the sauce over the cake, allowing it to seep into the holes and flow down the sides.
8. Allow the cake to cool before slicing and serving. Enjoy!