This butter pecan praline poke cake was a surprise creation when visiting my parents lately. There are things I look forward to when going out-of-town to go to my parents. A magazine read-a-thon with my mother's Southern Livings and Better Homes and Gardens (because I chose to go subscription-free a couple of years ago). Dad's breakfasts Mother's dinners Chick-a-Dilly Chicken Spudnuts How my father always hints about for me to bake something'candy' (like we have not already eaten our burden in home cookingfried chicken, and Spudnuts) Umm. . .if it sounds around eating,
Recipe adapted from HERE
Ingredients
For Cake Batter:
- 1 box butter pecan cake mix
- 1 tub 16 oz of coconut pecan frosting
- 4 eggs
- 3/4 cup oil
- 1 cup water
- 1/2 cup chopped pecans
- For Butter Pecan Sauce:
- 4 tablespoons unsalted butter
- 1 can sweetened condensed milk
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine cake mix and the bathtub of coconut pecan, oil, eggs, and water.
- Mix batter until well mixed before adding 1/2 cup chopped pecans.
- Pour the batter into a greased 9 x 11 inch baking pan.
- Bake for 30-40 minutes. (Temperature can vary based on oven thermostats. Keep your eye on the cake after 30 minutes)
- Check to be sure cake is firm without a jiggle and edges slightly drawn in from pan.
- Place cake aside to cook for a brief time period.
- In a medium saucepan, melt four tablespoons of butter before adding the can of condensed milk.
- Stir well.
- Allow the pan simmer on medium heat until the mixture seems heated and consistent.
- Insert 1/4 cup of pecans into the mixture and stir it all together.
- Moving fast, poke holes in the hot cake.
- Then, pour the butter sauce over the cake until it gradually runs down the sides of the cake and covers the top.
- Allow cake to mainly cool before eating.
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