Butter Pecan Poke Cake

There’s something so comforting about the scent of warm pecans drifting through the kitchen, especially when they’re folded into a rich, tender cake soaked with sweet cream. This Butter Pecan Poke Cake is a true Southern delight, combining buttery softness with nutty crunch and a creamy finish that melts in your mouth. Whether it’s for a weekend treat or a special gathering, this cake will have everyone asking for seconds.

Behind the Recipe

This cake recipe was born out of pure nostalgia. I remember my grandmother’s Sunday table always had something sweet waiting, and her butter pecan cake was the one we all hoped for. I’ve added a fun twist by turning it into a poke cake, which allows creamy goodness to soak deep into the crumb, making every bite extra moist and decadent. It’s the kind of dessert that brings smiles and seconds.

Recipe Origin or Trivia

The idea of a poke cake became popular in the 1970s thanks to a clever marketing campaign involving boxed cake mixes and flavored gelatin. Over time, bakers began swapping the gelatin for pudding and creams, evolving the recipe into a canvas for creativity. Butter pecan, with its deep Southern roots and rich, toasted flavors, makes a perfect partner for this classic technique.

Why You’ll Love Butter Pecan Poke Cake

This isn’t just another dessert. It’s a warm, creamy, nutty slice of heaven that checks all the boxes.

Versatile: Perfect for potlucks, birthdays, or just a cozy evening in.

Budget-Friendly: Uses pantry staples and a boxed mix for affordable indulgence.

Quick and Easy: Minimal prep time with maximum flavor pay-off.

Customizable: Switch up the toppings or filling to suit your mood.

Crowd-Pleasing: Always a hit at parties and family dinners.

Make-Ahead Friendly: Actually tastes better the next day as the flavors meld.

Great for Leftovers: Stores beautifully and stays moist for days.

Chef’s Pro Tips for Perfect Results

This cake is easy to love and even easier to make, but a few tricks can take it to the next level.

• Toast your pecans before adding them. It brings out a deep, nutty aroma.
• Poke holes while the cake is still warm so it absorbs more filling.
• Use a wooden spoon handle for perfect-sized poke holes.
• Chill before serving to let the flavors develop and the cream set nicely.
• Whip your topping just before spreading for an airy, luscious finish.

Kitchen Tools You’ll Need

You won’t need anything fancy, just the basics to bring this delicious cake together.

9×13-inch Baking Dish: Perfect size for baking and serving.

Mixing Bowls: For combining your cake batter and whipped topping.

Electric Mixer: To quickly whip up the batter and topping.

Wooden Spoon or Skewer: For poking uniform holes into the cake.

Rubber Spatula: To spread the filling and topping evenly.

Ingredients in Butter Pecan Poke Cake

This cake is all about warm, cozy flavors coming together in one beautiful bite. Let’s look at what you’ll need.

1. Butter Pecan Cake Mix: 1 box (about 15.25 ounces) – The flavor base that brings in that toasted, buttery taste.
2. Eggs: 3 large – They help the cake rise and bind everything together.
3. Vegetable Oil: 1/2 cup – Keeps the cake moist and soft.
4. Water: 1 cup – Adds the necessary liquid to create a smooth batter.
5. Sweetened Condensed Milk: 1 can (14 ounces) – Poured into the poke holes to create a creamy, moist texture.
6. Whipped Topping: 1 container (8 ounces) – Light and fluffy frosting layer.
7. Chopped Pecans: 1 cup – Toasted and sprinkled on top for crunch and nutty flavor.
8. Vanilla Pudding Mix (Optional): 1 box (3.4 ounces) – For a richer filling if you want to add it before topping.

Ingredient Substitutions

Running low on something? Here are some quick swaps to save the day.

Butter Pecan Cake Mix: Yellow or vanilla cake mix with a bit of butter extract.

Sweetened Condensed Milk: Evaporated milk with added sugar.

Whipped Topping: Homemade whipped cream with a bit of powdered sugar.

Chopped Pecans: Walnuts or almonds if preferred.

Vegetable Oil: Melted butter or canola oil.

Ingredient Spotlight

Pecans: These nuts are the heart of the flavor, adding crunch and a warm, buttery richness. Toasting them enhances their depth.

Sweetened Condensed Milk: This silky, sugary milk seeps into the cake, creating that signature poke cake texture that’s ultra moist and sweet.

Instructions for Making Butter Pecan Poke Cake

Alright, let’s get into the fun part. Making this cake is a breeze, and the results are oh-so-satisfying. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Combine Ingredients:
   In a large bowl, mix the cake mix, eggs, oil, and water until smooth. You can use a hand mixer or whisk.
3. Prepare Your Cooking Vessel:
   Pour the batter into the prepared baking dish and smooth the top with a spatula.
4. Assemble the Dish:
   Bake the cake for 30 to 35 minutes or until a toothpick inserted comes out clean. Remove from the oven and let it cool for about 10 minutes.
5. Cook to Perfection:
   Using the end of a wooden spoon, poke holes all over the warm cake. Slowly pour the sweetened condensed milk (and pudding if using) over the top, allowing it to seep into the holes.
6. Finishing Touches:
   Once the cake is completely cool, spread the whipped topping evenly over the surface. Sprinkle generously with chopped pecans.
7. Serve and Enjoy:
   Chill in the refrigerator for at least 2 hours before serving. Slice, serve, and watch it disappear.

Texture & Flavor Secrets

This cake strikes a perfect balance of textures. The cake itself is moist and tender, thanks to the creamy filling that seeps into every bite. The whipped topping adds a light, airy contrast, while the toasted pecans bring that satisfying crunch. The flavor is buttery, nutty, and sweet without being overwhelming.

Cooking Tips & Tricks

A little extra care goes a long way with this dessert.

• Always toast your nuts. It boosts their flavor and texture.
• Let the cake cool slightly but not completely before poking.
• Refrigerate overnight for the best consistency and flavor.
• Use a piping bag for pudding to neatly fill the holes.

What to Avoid

Here’s how to steer clear of common baking blunders.

• Don’t skip toasting the pecans. Raw nuts can taste bland.
• Avoid overbaking the cake. It should be just done to stay moist.
• Don’t spread whipped topping on a warm cake. It’ll melt.

Nutrition Facts

Servings: 12
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This dessert is a dream to make ahead. In fact, it tastes even better the next day. Once assembled, cover the cake and store in the refrigerator for up to 4 days. You can also freeze individual slices wrapped tightly for up to 2 months. Just thaw overnight in the fridge and enjoy.

How to Serve Butter Pecan Poke Cake

Serve this beauty chilled for best texture. Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra touch of indulgence. A hot cup of coffee or tea makes it the perfect finish to any meal.

Creative Leftover Transformations

Don’t let any slice go to waste.

• Layer into parfait cups with fresh fruit and more whipped topping.
• Crumble and use as a topping for vanilla yogurt.
• Freeze and cube for sweet additions to milkshakes.

Additional Tips

• Add a sprinkle of cinnamon to the topping for a warm twist.
• Fold some extra pecans into the batter if you’re nut-obsessed.
• Decorate with a caramel drizzle before serving for a stunning look.

Make It a Showstopper

Want to wow your guests? Pipe whipped topping into rosettes, garnish with a few whole toasted pecans, and serve on a cake stand. A light dusting of powdered sugar right before serving adds a touch of elegance.

Variations to Try

• Maple Pecan Poke Cake: Replace condensed milk with maple syrup blended into pudding.
• Coconut Pecan Delight: Add shredded coconut to the topping.
• Chocolate Butter Pecan Cake: Use chocolate pudding instead of vanilla.
• Spiced Butter Pecan Cake: Mix cinnamon and nutmeg into the batter.
• Salted Caramel Version: Drizzle salted caramel over each slice.

FAQ’s

Q1: Can I make this cake ahead of time?

Yes! It actually tastes better after a night in the fridge.

Q2: Do I need to toast the pecans?

You don’t have to, but it really brings out their flavor.

Q3: Can I freeze this cake?

Absolutely. Wrap slices well and freeze for up to 2 months.

Q4: Can I use homemade whipped cream?

Yes, just be sure to stabilize it so it doesn’t weep.

Q5: What if I don’t have butter pecan cake mix?

Use yellow cake mix and add a splash of butter extract.

Q6: Can I use caramel sauce instead of condensed milk?

It won’t soak in the same way, but it can work as a topping.

Q7: Is this cake very sweet?

It is sweet, but the whipped topping balances it out.

Q8: Can I add other nuts?

Sure, walnuts or almonds work nicely.

Q9: How long should I chill the cake?

At least 2 hours, but overnight is best.

Q10: Can I make this in a round cake pan?

It’s best in a 9×13 dish, but two 9-inch rounds can work too.

Conclusion

Butter Pecan Poke Cake is more than just dessert. It’s a bite of comfort, a slice of sweet memory, and a guaranteed crowd-pleaser. With its tender texture, creamy filling, and nutty topping, every forkful feels like a little celebration. Trust me, you’re going to love this one.

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