Ingredients
For the Cake:
1 (15 oz) box butter pecan cake mix
1 (16 oz) can coconut pecan frosting
4 large eggs
3/4 cup vegetable or canola oil
1 cup milk
1/2 cup chopped pecans
For the Sauce:
1 (14 oz) can sweetened condensed milk
1/4 cup butter
1/2 cup chopped pecans
Directions
Prepare the oven & pan:
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking pan.
Make the cake batter:
In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and milk.
Mix until smooth and well blended.
Fold in 1/2 cup chopped pecans for added crunch.
Bake the cake:
Pour the batter into the prepared pan.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Poke the cake:
Remove the cake from the oven and let it cool for about 10 minutes.
Using the handle of a wooden spoon, poke evenly spaced holes across the entire cake surface.
Prepare the praline sauce:
In a saucepan over medium heat, melt the butter.
Stir in the sweetened condensed milk and mix until smooth and heated through.
Add the chopped pecans and stir well.
Finish the cake:
Pour the warm praline sauce evenly over the cake, making sure it seeps into the holes.
Spread gently with a spatula if needed to cover the surface.
Cool and serve:
Allow the cake to cool before slicing.
Serve plain or with a dollop of whipped cream.
