Preheat oven to 350°F and grease a 9x13 baking dish.
Mix cake mix, eggs, melted butter, and milk until smooth. Fold in pecans.
Pour into pan and bake 28–32 minutes or until toothpick comes out clean.
Cool for 10 minutes while still warm for poking.
In saucepan, cook brown sugar, cream, and butter until bubbly.
Simmer 3–4 minutes, then stir in vanilla and salt.
Poke warm cake all over with spoon handle about 1 inch apart.
Slowly pour praline sauce over cake, allowing it to soak into holes.
Top with toasted pecans and drizzle with remaining sauce.
Cool completely at room temperature or overnight before slicing.
