This delicious Kentucky butter cake takes a simple poke cake to a whole new level with its buttery cream cheese topping that gets soaked into the cake.
Pour batter into prepared pan and bake for 28 - 30 minutes, or until a toothpick inserted in the center comes out clean..
Allow the cake to cool completely before topping it with glaze.
Glaze Topping
Melt the butter and 8 ounces of cream cheese in the microwave then whisk together until smooth.
1/2 cup butter
Add vanilla and milk to the melted cream cheese mixture and mix well.
1 tsp vanilla, 1/4 cup milk
Slowly add the powdered sugar, stirring frequently, until all powdered sugar is incorporated and mixture is smooth. (Stir in coconut if desired)
1 1/2 cups powdered sugar
Using the end of a wooden spoon or a large straw, poke holes all over the cake, then pour the glaze on top of the cake and spread it evenly over the top, making sure it gets into all the holes.
Sprinkle the top with toasted, chopped pecans then refrigerate for 1 1/2 hours. Serve and enjoy!
1 cup chopped pecans
Store leftover cake, covered, in the refrigerator for up to 3 days.
1/2 cup shredded coconut
Notes
Use the cake mix just as dry cake mix, don’t make the cake mix as written.Try it with toasted coconut as well! You can add 1/2 cup of shredded coconut to the glaze if you want a little more tropical flavor.Store leftover cake in the fridge for up to three days and always serve chilled. You can either chill or top with plastic wrap.