Indulge in Sweet Bliss with Butter Pecan Praline Poke Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large mixing bowl, prepare the butter pecan cake mix according to the package instructions, using the eggs, vegetable oil, and water.
Pour the cake batter into the prepared baking dish and bake in the preheated oven according to the package instructions.
While the cake is baking, prepare the praline topping. In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, heavy cream, vanilla extract, and salt. Cook, stirring constantly, until the mixture comes to a boil.
Reduce the heat to low and simmer for 3-4 minutes, until the sauce thickens slightly. Remove from heat and let it cool.
Once the cake is baked, remove it from the oven and let it cool for 5 minutes.
Using the handle of a wooden spoon, poke holes all over the top of the cake.
Pour the sweetened condensed milk and caramel sauce over the warm cake, making sure to fill the holes.
Sprinkle chopped pecans over the top of the cake.
Pour the praline topping over the cake, spreading it evenly.
Allow the cake to cool completely, then refrigerate for at least 1 hour.
Before serving, spread whipped cream over the top of the cake.
Garnish with crushed butter pecan cookies (if using), drizzle with additional caramel sauce, and sprinkle with chopped pecans.
Serve chilled and enjoy the indulgent Butter Pecan Praline Poke Cake!