Preheat your oven to 350°F (175°C). Grease or lightly spray a 9×13 inch baking pan with nonstick spray.

In a large mixing bowl, combine the butter pecan cake mix, vegetable oil, milk, and eggs. Beat with a hand mixer or whisk until well blended and smooth (about 2 minutes).

Gently fold in the chopped pecans and the full can of coconut pecan frosting into the batter. Stir until evenly distributed.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, toast the pecans in a dry skillet over medium heat until fragrant (2–3 minutes). In a medium saucepan over low heat, melt the butter, then stir in the sweetened condensed milk and vanilla extract. Add the toasted pecans and heat gently until everything is combined and warm (do not boil). Set aside.

Once the cake is done, remove it from the oven and let it cool for 10–15 minutes. Use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake.

Slowly pour the warm praline sauce over the entire cake, letting it soak into the holes. Spread it evenly across the top.

Allow the cake to cool completely before serving. You can serve it at room temperature or chilled for a firmer texture. Optionally, top with whipped cream or a scoop of vanilla ice cream.