Pecan Praline Poke Cake (Print Version)

# Ingredients:

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

# Instructions:

01 - Set your oven to 350°F. Coat a 9x13-inch pan with grease.
02 - Whisk cake mix, eggs, frosting, oil, and milk until there are no lumps. Blend in the pecans at the end.
03 - Put the batter into the pan and bake for 35 to 40 minutes. Check with a toothpick—it should come out dry.
04 - Right out of the oven, use the handle of a wooden spoon to create holes halfway through the cake.
05 - Warm condensed milk and butter until it simmers gently. Turn off heat, then mix in vanilla and pecans.
06 - Drizzle the warm sauce all over the cake, letting it seep into the holes. Sprinkle pecans on top afterward.
07 - Pop the cake into the fridge and leave it for at least an hour. This will taste better once chilled.

# Notes:

01 - Toasting pecans at 350°F for 5-10 minutes intensifies their flavor.
02 - Evenly spaced holes ensure the sauce spreads nicely.
03 - Chilling allows the tastes to come together perfectly.

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