This Butter Pecan Dulce De Leche Poke Cake is out of this world. It’s light, delicious and oozing with dulce de leche goodness!
Have you guys made a poke cake before? They’re incredible, super easy to make, yet so incredibly good. Always a crowd pleaser so feel free to share!
The advantage with making a poke cake is that the rich filling soaks into every single bite so that you’re left with a dessert that is both delicious and oh so satisfying. I poured rich dulce de leche over a box made butter pecan cake and let me tell you those 2 flavors pair perfectly. So let’s give it a try!
What Is Poke Cake?
True to it’s name, a poke cake literally is a cake that you poke holes in it after you bake it. The holes are then filled with a filling or liquid to infuse extra flavor into every single bite. You can fill them with chocolate cream, pudding, pureed fruit, condensed milk or as I’ve done here, dulce de leche.
What Is Dulce De Leche?
This Latin American specialty is super easy to make and incredibly delicious topped on nearly anything sweet. It involves heating sweetened milk till it turns beautifully buttery brown and develops a caramel like flavor. I used store bought today but if you’d like to go homemade I’ve included directions on just how to do that below.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Cake mix
- Cake mix – I used 1 entire box of Betty Crocker Butter Pecan, but feel free to use any brand you’d like. If you can’t find butter pecan cake mix white cake mix will work just fine.
- Eggs – We’re going to use 3, yes 3 eggs.
- Oil – We want a light neutral tasting vegetable oil like canola.
- Water – To get the right consistency with our batter.
Poke cake
- Dulce de leche – We’re using 1 entire jar, the more dulce the better! You can substitute it for caramel sauce mixed with evaporated milk.
- Whipped cream – I used cool whip today but if you’d like to make yours fresh more power to you.
- Pecans – Chop up your pecans to give the whole dish some great crunch and flavor.
- Toffee – Toffee bits are my secret flavor weapon with this poke cake, they just pair oh so perfectly with butter pecan.
How To Make Butter Pecan Dulce De Leche Poke Cake
- Prepare the oven: Preheat the oven to 350 F degrees and grease a 9″-x-13″ pan with cooking spray
- Combine the cake: Prepare the butter pecan cake mix according to package instructions. Pour the batter into the prepared pan and bake until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Should take about 30 minutes.
- Fill the cake: Using the handle of a wooden spoon, poke holes into the cake across the entire surface. Microwave the jar of dulce de leche for about 30 seconds, then stir it around, make sure it’s pour-able. Pour the dulce de leche over the top to fill the holes.
- Finish the cake: Spread the cool whip or whipped cream over the top of the cake and garnish with the pecans and toffee bits. Slice into squares and serve.
What Else Can I Pour Into Poke Cakes?
Poke cakes are a blank canvas for filling with any sweet, pourable thing you can think of! If you’re sick of dry cake that just doesn’t pack much of a punch, I’m so please to introduce you to your new best friend.
- Sweetened condensed milk – just be sure to combine with milk to ensure the cake absorbs it properly.
- Pudding
- Jello
- Pureed fruit
- Chocolate cream
- Frosting
- Caramel
- Fruit syrup
Leftovers
If you re making this cake be sure to keep in refrigerated. Sealed with plastic wrap or in an airtight container it will keep for 3 – 5 days in the fridge.
Can I freeze poke cake?
You can freeze poke cake which means you can make it up to a month in advance. Prepare the cake but hold off on adding the whipped cream and toppings. Seal it tightly with plastic wrap or in an airtight container for up to a month.
Craving More Cake? Try These Delicious Recipes:
- Tiramisu Tres Leche Cake
- Zebra Cake
- Cream Cheese Filled Banana Cake
- Apple Pie Cake
- Lemon Poppy Seed Bundt Cake
- Tres Leche Cake
- Red Velvet Cake
- Chocolate Swiss Roll Cake
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Butter Pecan Dulce de Leche Poke Cake
Ingredients
For Cake Mix
- 15.25 oz butter pecan cake mix (1 box), I used Betty Crocker
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
For Poke Cake
- 15 oz dulce de leche (1 jar)
- 32 fl oz cool whip or whipped cream
- 1/2 cup pecans chopped
- 1/2 cup toffee bits
Instructions
- Preheat the oven to 350 F degrees and grease a 9″-x-13″ pan with cooking spray.
- Prepare the butter pecan cake mix according to package instructions. Pour the batter into the prepared pan and bake until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Should take about 30 minutes.
- Using the handle of a wooden spoon, poke holes into the cake across the entire surface. Microwave the jar of dulce de leche for about 30 seconds, then stir it around, make sure it’s pour-able. Pour the dulce de leche over the top to fill the holes.
- Spread the cool whip or whipped cream over the top of the cake and garnish with the pecans and toffee bits.
- Slice into squares and serve.
Out of this world—delicious! We enjoyed every bite. Thank you!
I’m so glad to hear this!
This cake was so delicious. I didn’t have a wooden spoon so I used a chopstick which worked perfectly. Thank you for sharing this recipe.
Awesome! You are so welcome 🙂
Do you wait for the cake to cool before adding the dulce de leche?
Nope! It’s best to do while the cake is still warm.
The cake turned out very nice. Thank you for the recipe.
I felt the holes could be smaller and liquidating the caramel will give a better shape for the cake.
Loved the taste!
Do you beed to put it in the refrigerator before putting the cool whip on
Oh yes, definitely store it in the fridge.
Dulce de leche + butter pecan = mind BLOWN. I can’t wait to try this cake. I’ve got a family function coming up that it would be perfect for.
Just one thing though – on Step 3 of the instructions, you say to poke the holes using the “back” of the wooden spoon. Could I suggest saying “handle” instead? Maybe it’s just me, but I pictured using the back of the round part of the spoon, and to save my life I couldn’t figure out how the heck that would work. If it wasn’t for the video I’d probably still be staring at the instructions with a dumb look on my face LOL
Ha! Which is why I have a video! LOL Thanks, updated the instructions.
Hi! We don’t have “butter pecan cake mix ” here. What can I use instead? 🙁
You can probably find a pecan cake mix without the butter or you can use any white cake mix for this dish and you could add some ground pecans into the cake mix if you want. This cake is so light that it is worthy of whipped topping on top and the crushed pecans.
jO, YOUR RECIPES ARE TO DIE FOR! I’VE GAINED A FEW POUNDS LATELY. YOU KNOW WHAT I MEAN. SO WILL HAVE TO MAKE SOME OF THE LESSER FAT ITEMS. I MAY SNICK IN SOME ONE DAY. THANKS FOR SENDING THEM. LOVE YA, JOAN
Thanks Joan! 🙂
this cake looks so good! i love anything with dulce de leche, one of my favourite sweet things. perfect!
This looks INCREDIBLE!