Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan with cooking spray. In a large mixing bowl, prepare the yellow cake mix according to package instructions. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for about 10 minutes in the pan.

Once the cake has cooled slightly, carefully remove it from the oven and poke holes evenly across the surface with a wooden spoon or chopstick.

In a medium saucepan, melt ½ cup of butter over medium heat. Stir in 1 cup of brown sugar and 1 cup of sweetened condensed milk. Mix continuously until thick and bubbling—about 4–5 minutes. Add 1 cup of chopped pecans and allow to toast slightly.

Remove the saucepan from heat and immediately pour the warm praline sauce over the poked cake. Use a spatula to spread it gently, allowing it to seep into each hole. Let the cake sit at room temperature for about 30 minutes.

Spread a generous layer of whipped topping evenly across the cake surface and sprinkle additional chopped pecans on top for decoration.

Chill the cake in the refrigerator for at least one hour before serving to enhance the flavors.