Southern Pecan Praline Cake

CAKE:
1 box Betty Crocker Butter Pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting (goes in with the cake mix)

1 small box instant pudding (vanilla or butterscotch - I use butterscotch) 
4 large eggs
3/4 cup canola oil or coconut oil
1 cup half-and-half for increased flavor, instead of water
1/2 cup pecans chopped (measure after chopping)

Preheat oven to 350°.
Grease or spray a 9x13” baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans.
Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.

BUTTER PECAN GLAZE:
14 oz. can sweetened condensed milk
3T butter

1/2t vanilla
1/2 cup pecans chopped (measure after chopping)

In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans and vanilla.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over entire cake.

Recipe from cantstayoutofthekitchen.com