Pecan Praline Cake (Print Version)

# Ingredients:

01 - 15.5 oz coconut pecan frosting.
02 - 15.25 oz butter pecan cake mix.
03 - 3/4 cup vegetable oil.
04 - 4 large eggs.
05 - 1 cup whole milk.
06 - 14 oz sweetened condensed milk.
07 - 1/2 cup pecans, toasted.
08 - 1/4 cup unsalted butter.
09 - 1/2 cup pecans for topping sauce, toasted.
10 - 1 tsp vanilla extract.

# Instructions:

01 - Set your oven to 350°F and grease a 9x13 pan well.
02 - Combine cake mix, frosting, eggs, oil, and milk. Stir until smooth, then gently add in pecans.
03 - Spread the batter evenly in your pan and bake for 35-40 minutes. Once baked, poke holes in the warm cake.
04 - Bring condensed milk and butter to a gentle simmer. Stir in the pecans and vanilla.
05 - Drizzle the warm sauce over the cake, making sure it fills the holes. Let it cool down, then chill in the fridge for an hour.

# Notes:

01 - Toasting nuts enhances their taste.
02 - Spread holes evenly across the cake.
03 - It's best served cold from the fridge.

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