Butter Pecan Praline Poke Cake

1. Preheat your oven to 350ºF (175ºC) and prepare a 9×13-inch cake pan with non-stick spray.

2. Bake the butter pecan cake according to the package instructions. Once done, remove from the oven and let it cool slightly.

3. While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake.

4. Pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely.

5. In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar dissolves. Let the mixture simmer for 3-5 minutes, then stir in the chopped pecans. Remove from heat.

6. Pour half of the praline sauce over the cake, spreading it evenly so it fills the holes.

7. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

8. Spread the whipped cream over the cooled cake. Drizzle the remaining praline sauce on top and sprinkle with toasted pecans.

* Refrigerate for at least 2 hours before serving to allow the flavors to meld. Enjoy each delicious bite of this indulgent cake!