🍰 Cake Ingredients

• 1 box (approx. 15.25 oz) Butter Pecan Cake Mix (or Yellow Cake Mix + 1 tsp. pecan extract)
• 1 can (approx. 16 oz) Coconut Pecan Frosting (yes, you mix it into the batter!)
• 4 large Eggs
• 3/4 cup Vegetable or Canola Oil
• 1 cup Milk (whole milk recommended)
• 1/2 cup Chopped Pecans (for the batter)

🌰 Topping (Garnish)

• 1 cup Pecan Halves (or pieces)

📝 Instructions

1. **Preheat Oven & Prep:** Preheat your oven to $350^\circ F$ ($175^\circ C$). Grease and flour a 9×13-inch baking pan.
2. **Make the Cake Batter:** In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Mix until smooth. Stir in the $1/2$ cup of chopped pecans.
3. **Bake the Cake:** Pour the batter into the prepared pan. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for about 10–15 minutes.
4. **Poke Holes:** Use the handle of a wooden spoon or a similar item to poke holes all over the top of the warm cake, spaced about an inch apart.
5. **Make the Praline Sauce:** In a medium saucepan over medium heat, combine the heavy cream, butter, and light brown sugar. Bring to a simmer, stirring until the butter is melted and the sugar is dissolved. Stir in the sweetened condensed milk and vanilla extract. Remove from heat and stir in the $1/2$ cup of chopped pecans.
6. **Pour Sauce:** Immediately pour the warm Praline Sauce evenly over the warm, poked cake, ensuring the sauce seeps into all the holes.
7. **Chill & Garnish:** Place the cake in the refrigerator for at least 2–3 hours (or until fully chilled) to allow the sauce to set. Before serving, garnish the top with the pecan halves/pieces. Slice and enjoy!