I discovered this Butter Pecan Poke Cake when I needed a dessert that felt like a warm, southern hug. I baked a simple yellow cake, and as I toasted pecans in butter, my kitchen filled with the most heavenly, nutty, caramel-like aroma. Poking holes into the warm cake felt oddly satisfying, and pouring that rich, buttery sauce into every crevice was pure magic. After it chilled, I spread on the cream cheese frosting and took a bite. The moist cake, the sticky caramel pockets, and the crunchy pecans created a symphony of textures and flavors. It was instant comfort on a plate.
Why You’ll Love This Recipe
You are going to love this recipe because it takes the cozy, nostalgic flavor of butter pecan ice cream and transforms it into an incredibly moist, decadent cake that’s shockingly easy to make. The “poke” method ensures every single bite is infused with a rich, buttery caramel sauce, making it impossibly moist and flavorful. It’s a stunning, impressive dessert that looks like you spent hours in the kitchen, but it comes together with a box mix and a few simple steps. It’s the perfect make-ahead treat for any gathering where you want to hear, “This is the best cake I’ve ever had!”
Ingredients
For the Cake & Poke Sauce:
- 1 box (15.25 oz) yellow cake mix, plus ingredients to prepare it (typically eggs, oil, and water)
- 1 cup chopped pecans
- ½ cup (1 stick) unsalted butter
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream, if needed
For Garnish:
- Additional ½ cup chopped, toasted pecans
Let’s talk ingredients, because a few choices are everything. First, toast your pecans. I know it’s an extra step, but trust me, do not skip this! Toasting unlocks their deep, nutty flavor and adds crucial crunch. Just toss them in a dry skillet over medium heat for 5 minutes until fragrant. For the poke sauce, using heavy cream is non-negotiable for a rich, luxurious texture—milk will make it thin and less decadent. And for the frosting, ensure your cream cheese and butter are truly softened to room temperature to avoid a lumpy mess. This makes for a silky, spreadable frosting.(See the next page below to continue…)