Ingredients
- For the Cake & Toasting:
- 1 box Butter Pecan cake mix (plus ingredients listed on box: typically eggs, oil, and water)
- 1 cup finely chopped pecans
- 2 tablespoons unsalted butter
- For the Praline Poke Sauce:
- 3/4 cup unsalted butter
- 3/4 cup packed dark brown sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon flaky sea salt, plus more for garnish
- For the Topping:
- 1 (8-ounce) container whipped topping, thawed (or 1 1/2 cups homemade whipped cream)
- Additional toasted pecans, for garnish
Equipment Needed
- 9×13 inch metal or glass baking pan
- Parchment paper (for easy cleanup)
- Medium saucepan
- Two mixing bowls
- Whisk and wooden spoon
- Hand mixer or stand mixer
- Small skillet
- A chopstick or the handle of a wooden spoon for poking
Step-by-Step Instructions
This entire cake hinges on one simple step you should do first: toasting the pecans. Don’t skip this! I melt the two tablespoons of butter in a small skillet over medium heat and toss in all the chopped pecans. I stir them constantly for about 5-7 minutes until they become fragrant and take on a deeper, golden color. That toasting unlocks their oils and flavor. I let them cool slightly, then I take half of them and mix them right into the cake batter. The other half I reserve for garnish. This double hit of pecans—inside and out—is what makes the flavor so deep and authentic.
Now, for the cake itself. I prepare the box mix according to the package directions, but I use the full amount of oil called for (sometimes I’m tempted to reduce it, but here, it ensures a moist base). I gently fold in that first half of the toasted pecans. I line my 9×13 pan with a sheet of parchment paper, letting it overhang on the sides—this is my biggest secret for clean removal later. I pour in the batter and bake it according to the box directions, usually until a toothpick comes out clean. The smell at this stage is already heavenly.(See the next page below to continue steps…)