Pecan Praline Poke Cake (Print Version)

# Ingredients:

01 - 1 box (15.25 oz) butter pecan cake mix.
02 - 1 can (15.5 oz) coconut pecan frosting.
03 - 4 eggs, large.
04 - 1 cup full-fat milk.
05 - 3/4 cup cooking oil.
06 - 1/2 cup pecans, toasted and chopped.
07 - 1 can (14 oz) sweetened condensed milk.
08 - 1/4 cup butter, unsalted.
09 - 1 teaspoon vanilla flavoring.
10 - 1/2 cup pecans, toasted and chopped (for topping).

# Instructions:

01 - Set oven to 350°F. Grease a baking dish, 9x13 inches.
02 - Stir together the cake mix, frosting, oil, milk, and eggs until lump-free. Add pecans and gently mix in.
03 - Pour into prepared pan. Bake for 35-40 minutes. A toothpick should come out clean when done.
04 - Use the handle of a wooden spoon to make holes halfway through the hot cake.
05 - Warm condensed milk and butter on medium until it simmers. Take off heat, stir in vanilla and pecans.
06 - Drizzle the sauce over the cake while still warm. Shake the pan so sauce fills the holes. Toss some pecans on top.
07 - Cool in the fridge for at least an hour before serving. It tastes better that way.

# Notes:

01 - Roast pecans at 350°F for 5-10 minutes to enhance flavor.
02 - Spread holes apart evenly for better sauce absorption.
03 - Let chill so flavors blend well before eating.

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