Instructions
Prep the Pan
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Preheat your oven to 350°F (175°C).
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Generously grease a 9×13-inch baking dish.
Mix the Batter
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In a large bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk.
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Beat with an electric mixer on medium speed until smooth and fully combined.
Add the Pecans
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Gently fold in the ½ cup chopped pecans, distributing them evenly throughout the batter.
Bake the Cake
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Pour the batter into the prepared baking dish.
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Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
Poke the Cake
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Remove the cake from the oven and let it cool slightly.
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Using the handle of a wooden spoon, poke holes all over the surface of the cake.
Make the Praline Sauce
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In a medium saucepan over medium heat, melt the butter.
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Stir in the sweetened condensed milk.
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Bring the mixture to a gentle simmer, stirring constantly.
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Add the remaining ½ cup chopped pecans and cook for another minute.
Finish the Cake
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Pour the warm praline sauce slowly over the poked cake, letting it seep into the holes and spread across the top.
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Let the cake cool completely so the sauce soaks in and sets.
Serve
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Slice into generous squares and enjoy the sweet, buttery perfection!
Tips
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For an extra crunch, sprinkle a few extra chopped pecans on top right after pouring the sauce.
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This cake keeps beautifully in the fridge for several days—if it lasts that long!