1-Getting started: Getting started with this Butter Pecan Praline Poke Cake is a breeze, and it all begins with preheating your oven to 350°F. Grease a 9×13 inch pan to prevent sticking, then mix together the 15-ounce cake mix, 1 can of coconut pecan frosting, 4 large eggs, 3/4 cup oil, 1 cup milk, and 1/2 cup chopped pecans for the batter. Pour it evenly into the pan and bake for 30 to 40 minutes, checking with a toothpick to make sure it’s done.

2-Once baked: Once baked, let the cake cool just a bit before poking holes all over it with the handle of a wooden spoon. This step is key because it lets the warm sauce made from 1 can of sweetened condensed milk, 1/4 cup melted butter, and 1/2 cup chopped pecans sink in and make every bite extra moist. Gently heat the sauce on the stove until it’s warm, then pour it slowly over the cake to fill those holes.

3-After that: After that, pop the cake in the fridge to cool fully before slicing and serving it’s even better the next day. For variations, try adding bourbon or serving with whipped cream. If you’re into more grilling ideas, check out our grilled brisket recipe for pairing options that blend sweet and smoky flavors.