Ingredients
Scale
- 15-ounce box butter pecan cake mix
- 16-ounce can coconut pecan frosting
- ¾ cup canola or vegetable oil
- 4 large eggs
- ½ cup finely chopped pecans
- 1 cup milk
FOR THE SAUCE:
- 14-ounce can sweetened condensed milk
- ½ cup finely chopped pecans
- ¼ cup unsalted butter
Instructions
- Preheat the oven to 350°F and grease a 13 x 9-inch baking dish.
- Combine the cake mix with the frosting, oil, eggs, and milk in a large bowl until smooth, using an electric mixer.
- Fold in the chopped nuts and then transfer this mixture into the greased baking dish.
- Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and poke holes in it with a wooden spoon handle or a chopstick (don’t poke all the way through).
- Set it aside while you work on the sauce.
- Melt the butter and then stir in the condensed milk and bring to a simmer.
- Fold in the chopped nuts and pour the sauce all over the cake, making sure some sinks into the holes you made and it drips down the sides too.
- Let it cool to room temperature and then serve.
- Cook Time: 40 minutes