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Poke cakes have become a beloved dessert trend in kitchens across the globe, captivating sweet tooths and bakers alike with their unique texture and flavor infusion. These delightful cakes are characterized by their signature “poking” method, where holes are created in a baked cake to allow for the soaking of sweet fillings, resulting in a moist and delectable treat. Among the various flavors that lend themselves well to this technique, butter pecan stands out as a rich and indulgent option, combining the creamy, buttery notes with the delightful crunch of toasted pecans.

Easy Butter Pecan Poke Cake Recipe for Sweet Moments

Indulge in the delightful flavors of this Easy Butter Pecan Poke Cake! With its rich buttery texture, sweetened condensed milk, and a crunchy pecan topping, this dessert is perfect for any gathering. The poke method ensures each slice is incredibly moist and flavorful, making it a hit at parties or cozy family dinners. Simple to make and utterly delicious, it's a sweet treat everyone will love! Check out this recipe now! #ButterPecanPokeCake #DessertRecipe #BakingJoy
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Ingredients
  

1 box of yellow cake mix (and ingredients listed on the box)

1 cup pecans, chopped

14 oz can sweetened condensed milk

1 cup caramel sauce (store-bought or homemade)

1 cup heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla extract

Extra pecans and caramel for topping (optional)

Instructions
 

Prepare the Cake: Preheat your oven according to the instructions on the cake mix box. Grease a 9x13-inch baking dish.

    Mix the Batter: In a large mixing bowl, prepare the yellow cake mix following the package instructions (usually requiring eggs, water, and oil). Stir in the chopped pecans for added nutty flavor.

      Bake the Cake: Pour the batter into the prepared baking dish. Bake according to the package instructions, usually around 25-30 minutes or until a toothpick inserted in the center comes out clean.

        Poke the Cake: Once done, allow the cake to cool for about 10 minutes. Using the end of a wooden spoon or a skewer, poke holes all over the cake, about 1 inch apart.

          Add the Filling: In a medium bowl, mix together the sweetened condensed milk and 1/2 cup of caramel sauce. Pour this mixture over the warm cake, ensuring it seeps into the holes you made.

            Chill: Cover the cake and refrigerate for at least 2 hours (or overnight for best results) to let the flavors meld and the cake to absorb the caramel and condensed milk.

              Prepare the Whipped Topping: In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.

                Assemble the Cake: Once the cake is chilled, spread the whipped topping over the entire cake. Drizzle remaining caramel sauce on top and sprinkle extra chopped pecans, if desired.

                  Serve: Cut into squares and serve chilled or at room temperature for a delightful sweet moment!

                    Prep Time: 20 mins | Total Time: 2 hrs 50 mins | Servings: 12