Step 1: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, prepare the butter pecan cake mix according to the package instructions, replacing any water called for with milk and adding melted butter instead of oil. Add the eggs and vanilla extract, and stir until well combined.
Fold in the toasted pecans and pour the batter into the prepared baking pan.
Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for about 10 minutes.
Step 2: Make the Praline Sauce
While the cake is cooling, melt the butter in a medium saucepan over medium heat.
Add the brown sugar and stir until the sugar is dissolved and the mixture is bubbling, about 2-3 minutes.
Stir in the heavy cream and vanilla extract, and bring the mixture to a simmer. Cook for an additional 2 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
Remove from heat and stir in the chopped pecans. Set aside to cool slightly.
Step 3: Poke the Cake
Using the handle of a wooden spoon or a straw, poke holes all over the cake, making sure the holes are deep enough to allow the praline sauce to soak through.
Pour the praline sauce evenly over the cake, ensuring it seeps into the holes.
Step 4: Top the Cake
Once the cake has cooled completely, spread the whipped topping evenly over the top.
Garnish with chopped pecans.
Step 5: Chill and Serve
Refrigerate the cake for at least 2 hours to allow the praline sauce to soak into the cake and for the flavors to meld.
Slice and serve chilled, or let the cake come to room temperature before serving for a softer texture.
Cook Notes
