BUTTER PECAN PRALINE POKE CAKE – CAKE MIX RECIPES – THE GIFTED GABBER

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

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine cake mix and the bathtub of coconut pecan, oil, eggs, and water.
3. Mix batter until well mixed before adding 1/2 cup chopped pecans.
4. Pour the batter into a greased 9 x 11 inch baking pan.
5. Bake for 30-40 minutes. (Temperature can vary based on oven thermostats. Keep your eye on the cake after 30 minutes)
6. Check to be sure cake is firm without a jiggle and edges slightly drawn in from pan.
7. Place cake aside to cook for a brief time period.
8. In a medium saucepan, melt four tablespoons of butter before adding the can of condensed milk.
9. Stir well.
10. Allow the pan simmer on medium heat until the mixture seems heated and consistent.
11. Insert 1/4 cup of pecans into the mixture and stir it all together.
12. Moving fast, poke holes in the hot cake.
13. Then, pour the butter sauce over the cake until it gradually runs down the sides of the cake and covers the top.
14. Allow cake to mainly cool before eating.