This is the most amazingly moist cake you’ve ever imagined! Butter Pecan Poke Cake is a tender, nutty, buttery cake soaked with sweetened condensed milk to ensure there’s not a dry or boring bite anywhere to be found. On top is a butterscotch and coconut frosting that’s rich, creamy, and exciting, with plenty of crunchy pecans too! Butter Pecan Poke Cake is fantastic all the way around, so get ready to be amazed!
Ingredients
For the cake:
- 1 (15.25-ounce) box butter pecan cake mix, plus the ingredients called for on the package
- 1 (14-ounce) can sweetened condensed milk
For the frosting:
- 1 (3.4-ounce) box instant butterscotch pudding mix
- 1 cup cold whole milk
- 1 (8-ounce) container whipped topping, thawed
- 1 1/2 cups sweetened shredded coconut, plus more, to taste, for garnish
- 1 1/2 cups pecans, chopped, plus more, to taste, for garnish
Directions
Step 1 –Prepare the butter pecan cake in a 9×13-inch baking dish, according to the package directions.
Step 2 –As soon as the baked cake comes out of the oven, poke it all over with a fork.
Step 3 –Evenly pour the sweetened condensed milk over the cake, making sure it flows into the poked holes.
Step 4 –Let the cake sit at room temperature for 15 minutes.
Step 5 –Place the cake in the fridge and chill for at least 2 hours.
Step 6 –In a large bowl, add the butterscotch pudding mix and the whole milk and whip, with an electric mixer or by hand, until incorporated and smooth, about 1 minute.
Step 7 –Add the whipped topping and fold to combine.
Step 8 –Add in 1 1/2 cups of the coconut and 1 1/2 cups of the pecans and fold to combine.
Step 9 –Spread the frosting over the cooled cake.
Step 10 –Refrigerate the cake until the frosting is set, about 2 hours.
Step 11 –Serve garnished with the extra coconut and the extra pecans.
