Pecan Praline Poke Cake (Print Version)

# Ingredients:

01 - 1 box (15.25 ounces) of butter pecan cake mix.

02 - 1 can (15.5 ounces) of coconut pecan frosting.

03 - Four eggs, large in size.

04 - Three-fourths cup cooking oil.

05 - One cup of full-fat milk.

06 - Half a cup of pecans, toasted and chopped.

07 - 1 can (14 ounces) of sweetened condensed milk.

08 - Quarter cup unsalted butter.

09 - Half a cup of toasted pecans, chopped (for the sauce).

10 - 1 teaspoon pure vanilla extract.

01 - Set oven to 350°F and butter up a 9x13-inch pan.

02 - Blend together cake mix, pecan frosting, eggs, oil, and milk till creamy. Stir in the pecans gently.

03 - Dump the batter into your pan and bake for about 35-40 minutes. Check with a toothpick—it should come out clean.

04 - Poke holes through the top of the cake while it's still warm, about halfway deep, using the handle of a wooden spoon.

05 - Simmer butter and condensed milk together. Take it off the heat, stir in chopped pecans and vanilla.

06 - Drizzle the warm sauce on the hot cake. Lightly tap the pan to let it soak in. Sprinkle pecans over the top.

07 - Pop it in the fridge for at least an hour before digging in—it tastes better cold.

01 - Toast your pecans at 350°F for 5-10 minutes—they'll taste amazing.

02 - Try to space the holes evenly so the sauce can soak everywhere.

03 - The cake needs chilling time for all the flavors to come together.