Clean recipe · thecountrycook.net
Butter Pecan Poke Cake
Every bite of this easy Butter Pecan Poke Cake is heavenly! A moist butter pecan cake with a luscious frosting and wonderful textures, it's truly incredible!
Original recipe: thecountrycook.net
- Yield:
- 12 servings
- Prep:
- 20 min
- Cook:
- 25 min
- Total:
- 45 min
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Ingredients
- 15.25 ounce box Butter Pecan Cake Mix
- ingredients needed to make cake: eggs, oil and water
- 14 ounce can sweetened condensed milk
- 3.4 ounce box instant butterscotch pudding mix
- 1 cup cold whole milk
- 8 ounce tub whipped topping ((Cool Whip))
- 1 ½ cups sweetened shredded coconut
- 1 1/2 cups chopped pecans
Instructions
- Prepare the 15.25 ounce box Butter Pecan Cake Mix along with the ingredients needed to make cake: eggs, oil and water per the directions on the back of the box for a 9x13-inch cake
- As soon as the cake comes out of the oven, take a fork and poke it all over.
- Pour the 14 ounce can sweetened condensed milk over the cake evenly, focusing on the holes. Let sit for 15 minutes.
- Place the cake into the fridge for 2 hours.
- Place the 3.4 ounce box instant butterscotch pudding mix and 1 cup cold whole milk into a large bowl. Whip with an electric mixer or by hand for 1 minute.
- Add the 8 ounce tub whipped topping and mix it in.
- Fold in 1 ½ cups sweetened shredded coconut and 1 1/2 cups chopped pecans. Spread the frosting on top of the cake.
- Place in the fridge for another 2 hours to set up. Add more coconut and pecans as a garnish if desired, and serve.