Butter Pecan Praline Poke Cake

Preheat oven according to cake mix instructions.

Prepare the cake mix as directed on the box. Add vanilla extract if using.

Pour into a greased 9×13-inch baking dish and bake as directed.

Let the cake cool for 5–10 minutes.

Poke the Cake:

Using the handle of a wooden spoon or a skewer, poke holes evenly across the surface of the warm cake.

Prepare the Poke Sauce:

In a small saucepan, melt butter over medium heat.

Add brown sugar and stir until combined and slightly bubbly.

Remove from heat and stir in sweetened condensed milk, vanilla, and chopped pecans.

Pour the Sauce:

Slowly pour the warm praline sauce over the poked cake, letting it seep into all the holes.

Chill the Cake:

Allow the cake to cool completely, then refrigerate for at least 2 hours (or overnight) to set.

Whip the Cream: