BUTTER PECAN PRALINE POKE CAKE
Indulge in the lusciousness of this moist butter pecan cake, crowned with a decadent coconut pecan sauce!
Ingredients:
For the Cake:
1 package (15 oz) butter pecan cake mix
1 jar (16 oz) coconut pecan frosting
4 large eggs
3/4 cup vegetable or canola oil
1 cup milk
1/2 cup chopped pecans
For the Sauce:
1 can (14 oz) sweetened condensed milk
1/4 cup butter
1/2 cup chopped pecans (optional for extra crunch)
Instructions:
Preparation: Preheat the oven to 350°F (175°C) and grease a 9×11-inch baking dish. Set aside.
Cake Mix: In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Use an electric mixer to blend the ingredients until smooth.
Pecan Addition: Gently fold in the chopped pecans, then transfer the batter to the prepared baking dish.
Baking: Bake the cake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Prepare for Drizzle: After baking, remove the cake from the oven. Use the handle end of a wooden spoon to create holes all over the surface of the cake.
Sauce Creation: In a saucepan over medium heat, melt the butter. Add the sweetened condensed milk, stirring well. Bring the mixture to a gentle simmer. Optionally, incorporate additional chopped pecans.
Drench the Cake: Slowly drizzle the warm sauce over the cake, ensuring it permeates the holes and cascades down the sides.
Serve: Allow the cake to cool slightly before slicing. Serve and savor the delight of this pecan-infused treat!
