After 10 minutes, take the cake out of the oven and allow it cool in the pan. After that, move it to a wire rack so that it may finish cooling.

Melt the butter in a medium saucepan over medium heat. The pecan pieces should be added after that, and the mixture should be cooked for another three to four minutes with regular stirring until the nuts become aromatic and gently toasted.

Mix in the milk, brown sugar, and vanilla essence with a wooden spoon. Bring the mixture to a boil, then immediately turn the heat down to a low setting and let it simmer for two minutes while stirring it constantly. Take the saucepan off the heat, then set it aside for a few minutes while you allow the praline pecan topping cool down.