Caramel Praline Poke Cake
1 (15 oz) box butter pecan cake mix
1 (16 oz) can cream cheese frosting
5 large eggs
3/4 cup vegetable or canola oil
1 cup half n half cream
1 cup chopped pecans
For the sauce:
1 (14 oz) can sweetened condensed milk
1/4 cup butter
1/2 cup chopped pecans
Preheat oven to 350°f and grease a 9×13-inch baking dish.
To a large bowl, add the cake mix, coconut frosting, eggs, oil, and milk. Beat batter with an electric mixer until well blended.
Stir in pecans and pour batter into prepared pan.
Bake until a toothpick inserted into the center comes out clean, 30-40 minutes.
Remove cake from oven, and using the handle end of a wooden spoon, poke holes all over the cake. Set aside while you work on the sauce:
In a saucepan over medium heat, melt butter. Add condensed milk and stir well.
Bring to a simmer, then stir in chopped pecans. Remove from heat and pour sauce slowly over the cake, letting it run down into the holes and down the sides.
Let cake cool before slicing and serving.