Description
A moist and flavorful poke cake infused with butter pecan and praline flavors, topped with a creamy frosting and crunchy pecans. This cake is a delightful Southern-inspired dessert.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1/2 cup butter, melted
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- 1/2 cup butter pecan ice cream topping or caramel sauce
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm, poke holes all over the top using a fork or the handle of a wooden spoon.
- Pour the melted butter evenly over the warm cake, letting it soak into the holes.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Pour this glaze over the cake, spreading it to cover the top.
- Sprinkle the toasted chopped pecans over the glaze.
- If using, drizzle the butter pecan ice cream topping or caramel sauce over the pecans.
- Let the cake cool completely before serving. Top with whipped cream if desired.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant.
- For a richer praline flavor, you can add a teaspoon of praline flavoring to the glaze.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg