Every bite of this easy Butter Pecan Poke Cake is heavenly! A moist butter pecan cake with a luscious frosting and wonderful textures, it's truly incredible!
Prepare the 15.25 ounce box Butter Pecan Cake Mix along with the ingredients needed to make cake: eggs, oil and water per the directions on the back of the box for a 9x13-inch cake
As soon as the cake comes out of the oven, take a fork and poke it all over.
Pour the 14 ounce can sweetened condensed milk over the cake evenly, focusing on the holes. Let sit for 15 minutes.
Place the cake into the fridge for 2 hours.
Place the 3.4 ounce box instant butterscotch pudding mix and 1 cup cold whole milk into a large bowl. Whip with an electric mixer or by hand for 1 minute.
Add the 8 ounce tub whipped topping and mix it in.
Fold in 1 ½ cups sweetened shredded coconut and 1 1/2 cups chopped pecans. Spread the frosting on top of the cake.
Place in the fridge for another 2 hours to set up. Add more coconut and pecans as a garnish if desired, and serve.
Notes
You can use a different pudding mix or leave it out altogether.
Since this uses Cool Whip, it needs to be refrigerated. I think it is best eaten cold anyway, but you can eat it room temperature as well.
Keep in the fridge for up to 1 week. Freeze for up to 3 months.