Description
A deliciously moist butter pecan poke cake topped with a creamy frosting and crunchy pecans, perfect for any occasion.
Ingredients
Scale
- 1 box butter pecan cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into a greased 9×13 inch baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Using the end of a wooden spoon, poke holes all over the cake.
- Pour the sweetened condensed milk over the warm cake, allowing it to soak in.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the cake and sprinkle with chopped pecans.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a richer flavor, you can toast the pecans before adding them to the cake.
- This cake can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg