Prepare the oven & pan:

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking pan.

Make the cake batter:

In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and milk.

Mix until smooth and well blended.

Fold in 1/2 cup chopped pecans for added crunch.

Bake the cake:

Pour the batter into the prepared pan.

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Poke the cake:

Remove the cake from the oven and let it cool for about 10 minutes.

Using the handle of a wooden spoon, poke evenly spaced holes across the entire cake surface.

Prepare the praline sauce:

In a saucepan over medium heat, melt the butter.

Stir in the sweetened condensed milk and mix until smooth and heated through.

Add the chopped pecans and stir well.

Finish the cake:

Pour the warm praline sauce evenly over the cake, making sure it seeps into the holes.

Spread gently with a spatula if needed to cover the surface.

Cool and serve:

Allow the cake to cool before slicing.

Serve plain or with a dollop of whipped cream.