Ever craved a cake that’s incredibly moist, loaded with flavor, and super easy to make? If so, Butter Pecan Poke Cake is about to become your new favorite dessert! This simple yet decadent treat combines the nutty, buttery goodness of butter pecan with the creamy richness of a poke cake. It’s perfect for potlucks, holidays, or just because you deserve something sweet.
In this guide, we’re going beyond the basics to ensure your Butter Pecan Poke Cake turns out flawless every single time. From an enhanced recipe to expert tips, common mistakes, and creative variations—this is your ultimate guide to mastering this delightful dessert!
What is Butter Pecan Poke Cake?
Butter Pecan Poke Cake is a soft, flavorful cake infused with sweetened condensed milk and topped with a creamy butterscotch pudding and crunchy toasted pecans. The magic of a poke cake is in its unique preparation—once baked, holes are poked throughout the cake, allowing it to absorb a luscious filling, making it incredibly moist and flavorful.
Key Terms to Know:
- Poke Cake: A cake that has holes poked into it after baking, allowing liquid ingredients like condensed milk, pudding, or syrup to seep in, adding extra moisture and flavor.
- Butter Pecan Flavor: A combination of rich, buttery notes and caramelized pecans, often associated with classic Southern desserts.
- Sweetened Condensed Milk: A thick, sweet milk used to add moisture and richness to poke cakes.
- Butterscotch Pudding: A creamy, caramel-like flavored pudding that pairs perfectly with butter pecan.
Materials Needed
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter Pecan Cake Mix | 1 box | Can use yellow cake mix + 1 tsp butter extract as a substitute |
| Eggs | 3 large | Room temperature for best texture |
| Vegetable Oil | ½ cup | Melted unsalted butter can be used for a richer taste |
| Water | 1 cup | Cold or room temperature |
| Sweetened Condensed Milk | 1 can (14 oz) | Adds moisture and sweetness |
| Instant Butterscotch Pudding Mix | 1 box (3.4 oz) | Vanilla pudding can be used if butterscotch isn’t available |
| Whole Milk | 2 cups | Used to prepare the pudding |
| Heavy Whipping Cream | 1 cup | Can substitute with store-bought whipped topping |
| Powdered Sugar | 2 tbsp | Sweetens the whipped cream |
| Chopped Pecans | ¾ cup | Toasted for extra crunch and flavor |
| Butter | 2 tbsp | For toasting pecans |
Tools Needed:
- 9×13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Wooden spoon or skewer (for poking holes)
- Measuring cups and spoons
- Whisk
Step-by-Step Recipe
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the butter pecan cake mix, eggs, vegetable oil, and water.
- Use an electric mixer on medium speed for 2 minutes until smooth.
2. Bake the Cake
- Pour the batter into the prepared baking dish.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly (about 10 minutes).
3. Poke the Holes
- Using a wooden spoon handle, poke holes all over the cake about 1 inch apart.
4. Add the Sweetened Condensed Milk
- Pour 1 can of sweetened condensed milk evenly over the warm cake, ensuring it seeps into the holes.
5. Prepare the Butterscotch Pudding
- In a mixing bowl, whisk together butterscotch pudding mix and 2 cups of cold milk until thickened (about 2 minutes).
- Spread the pudding over the cake, filling the holes.
6. Make the Whipped Topping
- Beat heavy whipping cream and powdered sugar until stiff peaks form.
- Spread evenly over the pudding layer.
7. Toast the Pecans
- In a small pan, melt 2 tbsp butter over medium heat.
- Add ¾ cup chopped pecans and toast for 2–3 minutes until fragrant.
- Sprinkle the pecans over the cake.
8. Chill and Serve
- Cover and refrigerate for at least 2 hours (overnight is best).
- Slice and enjoy!
Tips for Success
Use Room Temperature Ingredients: This helps the batter mix evenly and creates a smooth texture.
Toast the Pecans: This enhances their flavor and adds a delicious crunch.
Chill Before Serving: Allowing the cake to set ensures all the flavors meld beautifully.
Don’t Overpoke the Cake: Too many holes can make it too soggy.
Common Mistakes and How to Avoid Them
Using Hot Pudding: Let the pudding cool slightly before spreading it over the cake, or it may become runny.
Not Letting the Cake Cool Enough Before Poking: If it’s too hot, the cake can crumble.
Skipping the Chilling Step: The cake needs time in the fridge for the layers to set properly.
Similar Variations to Try
Want to switch things up? Try these variations:
Chocolate Pecan Poke Cake: Use chocolate cake mix and chocolate pudding instead.
Caramel Apple Poke Cake: Swap butterscotch pudding for caramel sauce and add diced apples.
Pumpkin Spice Poke Cake: Use a spice cake mix and add pumpkin puree for a fall-inspired version.
Coconut Pecan Poke Cake: Add shredded coconut for a tropical twist.
Final Thoughts
Butter Pecan Poke Cake is one of those desserts that never fails to impress. It’s incredibly simple to make yet tastes like something straight from a bakery. Whether you’re making it for a family gathering or just treating yourself, this cake will quickly become a go-to favorite.
So, what are you waiting for? Grab your ingredients and give it a try—you won’t be disappointed!
