Butter Pecan Praline Poke Cake (Print Version)

# Ingredients:

01 - 1 (15.25 ounce) box butter pecan cake mix.
02 - 1 (15.5 ounce) can coconut pecan frosting.
03 - 4 large eggs.
04 - 3/4 cup vegetable oil.
05 - 1 cup whole milk.
06 - 1/2 cup toasted chopped pecans.
07 - 1 (14 ounce) can sweetened condensed milk.
08 - 1/4 cup unsalted butter.
09 - 1/2 cup toasted chopped pecans (for sauce).
10 - 1 teaspoon vanilla extract.

# Instructions:

01 - Preheat oven to 350°F and grease a 9x13-inch baking pan.
02 - Mix cake mix, coconut pecan frosting, eggs, oil, and milk until smooth. Fold in chopped pecans.
03 - Pour batter into pan and bake 35-40 minutes until toothpick comes out clean.
04 - While cake is hot, poke holes halfway down using wooden spoon handle.
05 - Heat condensed milk and butter until simmering. Remove from heat, add pecans and vanilla.
06 - Pour warm sauce over cake, tap pan to help it sink into holes. Sprinkle with pecans.
07 - Refrigerate at least 1 hour before serving for best results.

# Notes:

01 - Toast pecans at 350°F for 5-10 minutes for better flavor.
02 - Space holes evenly for good sauce distribution.
03 - Needs time to chill for flavors to meld.

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