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BUTTER PECAN PRALINE POKE CAKE

Ingredients:

For the Cake:

  • 1 box (15 oz) butter pecan cake mix
  • 1 can (16 oz) coconut pecan frosting
  • 4 large eggs
  • 3/4 cup vegetable or canola oil
  • 1 cup milk
  • 1/2 cup chopped pecans

For the Sauce:

  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup butter
  • 1/2 cup chopped pecans (optional for added crunch)

Instructions:

Preparation: Preheat your oven to 350°F (175°C). Grease a 9×11-inch baking dish and set it aside.

Cake Mix: In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Use an electric mixer to beat the mixture until smooth and well-blended.

Pecan Addition: Gently fold in the chopped pecans and transfer the batter to the prepared baking dish.

Baking: Bake the cake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center emerges clean.

Prepare for Drizzle: Once baked, remove the cake from the oven. Use the handle end of a wooden spoon to make holes all over the surface of the cake.

Sauce Creation: In a saucepan, melt butter over medium heat. Add the sweetened condensed milk, blending well. Bring the mixture to a gentle simmer. If desired, stir in additional chopped pecans.

Drench the Cake: Slowly drizzle the warm sauce over the cake, ensuring it seeps into the holes and flows down the sides.

Serve: Allow the cake to cool down a bit before slicing. Serve and indulge in this pecan delight!

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