Pecan Praline Poke Cake (Print Version)

# Ingredients:

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

# Instructions:

01 - Set your oven to 350°F and grease a 9x13-inch pan with butter or spray.
02 - In a bowl, whisk together the cake mix, frosting, eggs, oil, and milk until lump-free. Gently fold in the pecan bits.
03 - Transfer the batter into the prepared pan. Bake for 35 to 40 minutes. Toothpick should come out clean when ready.
04 - When the cake's still hot, use the end of a wooden spoon to poke evenly spaced holes halfway through it.
05 - In a saucepan, heat the condensed milk and butter until it just starts bubbling. Take it off the heat and stir in the pecans and vanilla.
06 - Slowly pour the warm sauce over the cake, letting it fill the holes. Shake the pan gently, and sprinkle extra pecans on top.
07 - Let it sit in the fridge for about an hour before cutting and enjoying.

# Notes:

01 - Roasting the nuts at 350°F for 5 to 10 minutes really boosts their flavor.
02 - Make sure the holes are spaced evenly to get the sauce to soak properly.
03 - Cooling it down brings out the best flavors.

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