Butter Pecan Poke Cake
This decadent but surprisingly easy poke cake blends buttery and nutty pecan flavors with a creamy filling that soaks into every bite. A shortcut dessert that feels homemade and special.
Equipment
- 9×13‑inch baking dish
- Mixing Bowls
Ingredients
Cake Base
- 1 box butter pecan cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
Filling & Topping
- 1 box (3.4 oz) instant butterscotch pudding mix
- 1 cup cold whole milk
- 1 tub (8 oz) whipped topping
- 1.5 cups sweetened shredded coconut
- 1.5 cups chopped pecans
- Optional garnish: extra pecans or caramel drizzle
Instructions
- Preheat oven and lightly grease a 9×13‑inch baking dish. Prepare the cake batter according to the box instructions with eggs, oil, and water.
- Pour batter into the prepared dish and bake until a toothpick comes out clean. Immediately after baking, poke holes all over the warm cake using a wooden spoon handle or fork.
- Slowly pour the sweetened condensed milk evenly over the hot cake, focusing on the poke holes. Let it sit for at least 15 minutes.
- In a mixing bowl, whisk together the instant butterscotch pudding mix and cold milk until smooth. Fold in the whipped topping, shredded coconut, and chopped pecans.
- Spread the pudding‑whipped topping mixture over the cake. Sprinkle additional coconut and pecans on top if desired. Chill in the refrigerator for at least 2 hours before serving.
Notes
This poke cake needs to stay refrigerated due to the whipped topping and pudding. It actually tastes better the next day after the sauce has soaked in. Feel free to substitute a vanilla or caramel pudding if desired, and crank up the pecans for extra texture.