Pecan Praline Poke Cake

Oldest daughter found this cake recipe floating around somewhere and sent it to me.  Although the original was not a poke cake, and the sauce can be made to spoon over individual slices, I thought it much easier to poke holes while cake was hot and pour over cake and serve that way, letting the whole cake soak up that yumminess of the sauce.

However you make this, it would be the perfect Mother’s (or Father’s) Day dessert.  This cake is so easy and moist.  And yes, you do make the cake with the canned icing right in the cake batter.  What’s easier than that??!!!

Pecan Praline Poke Cake
For the cake:
1 box butter pecan cake mix

1 (16 oz) tub coconut pecan frosting

4 eggs

3/4 cup oil (canola or veg.)

1 cup water

1/2 cup chopped pecans

Sauce –

1 (14 oz) can sweetened condensed milk

2 Tbsp butter

1/2 cup chopped pecans

1.  Preheat oven to 350 degrees.  Spray a 9.13 inch baking dish with nonstick cooking spray.

2.  In bowl of mixer, mix all cake ingredients except 1/2 cup chopped pecans (and yes including the canned icing).

Once this is combined, stir in chopped pecans.  Pour into the prepared baking dish and bake for about 40 minutes.  (I think mine actually took 45 minutes).

For sauce:  In small pan melt 2 Tbsp butter.  Once just melted, add sweetened condensed milk and stir until just heated.  Remove from heat and stir in the 1/2 cup chopped pecans.  Poke holes in warm cake and slowly pour the sauce over the cake – if it runs down the sides that’s ok.   Let cake cool.  Cut and enjoy.

This cake was so moist.  So delicious.  Give it a try and see what you think.  Let us know if you served your sauce on the cake or on the side as a “sauce.”  Have a wonderful and blessed Mother’s Day.

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