Description
A rich and moist Butter Pecan Poke Cake soaked with sweetened condensed milk, topped with fluffy whipped topping and crunchy toasted pecans. Perfect for holidays, potlucks, or anytime you want a creamy and nutty dessert.
Ingredients
Scale
- 1 box (15.25 oz) butter pecan cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping
- 1 cup chopped pecans, toasted
- 1 box (3.4 oz) vanilla pudding mix (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the cake mix, eggs, oil, and water until smooth.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- Slowly pour the sweetened condensed milk (and prepared pudding if using) over the cake, letting it soak into the holes.
- Allow the cake to cool completely, then spread the whipped topping evenly over the surface.
- Sprinkle with toasted pecans and refrigerate for at least 2 hours before serving.
Notes
- For extra flavor, toast the pecans before adding them to the cake.
- Chill the cake overnight for the best texture and taste.
- You can substitute yellow cake mix with butter extract if butter pecan mix is unavailable.