Prepare and bake the butter pecan cake mix according to package instructions in a 9×13 inch baking dish.
Once the cake is baked and while it’s still warm, poke holes all over the top using the handle of a wooden spoon.
Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Drizzle the caramel ice cream topping over the cake, letting it seep into the holes as well.
In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil and cook for 2-3 minutes until slightly thickened.
Remove from heat and stir in the vanilla extract and chopped pecans.
Pour the praline mixture over the cake, spreading it evenly.
Allow the cake to cool completely before serving.
Prep Time: 30 minutes
Kcal: Approximately 450 per serving
