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–+ servings
Kentucky Butter Cake made into a sheet cake poke cake
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4.34 from 3 votes

Kentucky Butter Poke Cake 

Kentucky Butter Poke Cake is light, fluffy, and has a sensational taste! This butter pecan cake recipe is made using a boxed cake mix and a few other simple ingredients, making it easy to prepare.
Prep Time25 minutes
Cook Time30 minutes
Chill1 hour 30 minutes
Total Time2 hours 25 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: Kentucky Butter Poke Cake 
Servings: 12 servings
Calories: 446kcal
Author: Jessica & Nellie

Ingredients

  • 15.25 oz Yellow Cake Mix
  • 1 cup buttermilk
  • 4 oz cream cheese ½ brick, softened
  • 2 eggs

Topping

  • 8 oz cream cheese 1 brick, softened
  • ½ cup butter softened
  • 1 tsp vanilla extract
  • 1 ½ cups powdered sugar
  • ¼ cup milk
  • 1 cup chopped pecans

Instructions

  • Prep: Preheat the oven to 350°F. Spray the bottom of a 9x13 baking dish with non-stick spray and set aside.
  • Batter & bake: Beat the cake mix, buttermilk, 4-ounces of softened cream cheese and the 2 eggs with an electric mixer, until well combined.
  • Pour the cake batter into the pan and bake 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Set cake aside to cool.
  • Toppings: Toast pecans by cooking them in a small skillet on medium-high heat for about 4-5 minutes. Stir often. Pecans will begin to be fragrant and turn slightly darker in color. remove them from heat and let cool.
  • In a microwave safe bowl, melt the butter and 8-ounces of cream cheese, whisk together until smooth.
  • Add in the vanilla extract and the milk, stir until combined. Whisk in the powdered sugar until smooth.
  • Assemble: Using the bottom of a wooden spoon or large straw (like a smoothie straw) poke holes into the cake. Pour the glaze all over the top of the cake spreading around as needed. Immediately top with the toasted pecans, sprinkle evenly over the whole cake.
  • Refrigerate 1 hour 30 minutes. Slice, serve, and enjoy!

Video

Notes

Butter Pecan Cake should be stored in an airtight container, in the refrigerator, and it will last up to 3 days.
For longer storage, wrap it tightly in plastic wrap and then in aluminum foil before freezing. Frozen cake can be stored for up to 3 months.
 

Nutrition

Serving: 1g | Calories: 446kcal | Carbohydrates: 49g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 446mg | Potassium: 140mg | Fiber: 1g | Sugar: 33g | Vitamin A: 705IU | Vitamin C: 0.1mg | Calcium: 146mg | Iron: 1mg