Preheat oven to 350°F and grease a 9×13-inch baking dish.

In a large bowl, mix cake mix, coconut pecan frosting, eggs, oil, and water/milk until smooth. Fold in chopped pecans.

Pour batter into pan and bake for about 30–40 minutes, or until a toothpick comes out clean.

Let the cake cool for ~15 minutes (not completely). Using the handle of a wooden spoon, poke holes evenly across the surface.

Meanwhile, in a saucepan over medium heat, melt butter and stir in brown sugar and cream. Cook until smooth and bubbly. Remove from heat, stir in vanilla, salt, pecans, and corn syrup if using.

Slowly pour the warm praline sauce over the cake, letting it seep into all the holes.

In a small bowl, combine sweetened condensed milk with caramel sauce; pour that over the soaked cake. Top with whipped topping and sprinkle with extra pecans.

Chill the cake for about 1 hour or refrigerate longer to let flavors meld. Best after sitting overnight for deeper praline infusion.