1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan; line the bottom with parchment if you’d like cleaner slices.

2. In a large mixing bowl, combine the cake mix, 3 large eggs, 1 cup of the milk, and 1/2 cup melted unsalted butter or oil.

3. Add 1 teaspoon of vanilla extract to the batter and mix just until smooth and no dry pockets of cake mix remain.

4. Pour the batter into the prepared pan and smooth the top with a spatula so it bakes evenly.

5. Bake the cake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

6. Remove the cake from the oven and let it cool in the pan for about 10 minutes so it firms up slightly.

7. Using the handle of a wooden spoon or a thick straw, poke holes all over the warm cake, going almost to the bottom of the pan without breaking through.

8. To make the praline sauce, add 1/2 cup unsalted butter to a medium saucepan and melt over medium heat.

9. Stir in the 1 cup packed light brown sugar and the remaining 3/4 cup milk, whisking until the sugar dissolves and the mixture is smooth.

10. Bring the praline mixture to a gentle simmer and cook for 2–3 minutes, stirring often, until slightly thickened and glossy.

11. Remove the saucepan from the heat and stir in the remaining 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt.

12. Fold in the 1 1/2 cups chopped pecans until they are evenly coated in the warm praline sauce.

13. Slowly pour the hot pecan praline mixture over the poked cake, making sure to cover the entire surface so it seeps into all the holes.

14. Let the cake cool to room temperature on the counter so the praline sets slightly.

15. Cover the pan and refrigerate the Butter Pecan Praline Poke Cake for at least 2 hours, or until chilled and fully set.

16. Slice the cake into squares, spooning any extra praline from the corners of the pan over each piece before serving.