For the Cake:

1 box (15 oz) of Butter Pecan Cake Mix

1 can (16 oz) of Coconut Pecan Frosting

4 large Eggs

3/4 cup of Vegetable or Canola Oil

1 cup of Milk

1/2 cup of finely Chopped Pecans

For the Coconut-Pecan Sauce:

1 can (14 oz) of Sweetened Condensed Milk

1/4 cup of Butter


Start by preheating your oven to 350°F (175°C). While it heats, generously grease a 9x11-inch baking dish to ensure your cake doesn't stick.

In a sizable bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Use an electric mixer to beat the mixture until you achieve a smooth, well-incingrated batter.

Fold in the chopped pecans into the batter for a delightful crunch, then pour the pecan-filled batter into your prepared baking dish.

Bake the cake in your preheated oven for about 30-40 minutes. You'll know it's ready when a toothpick inserted into the cake's center comes out clean.

Once the cake is baked, remove it from the oven but keep it in the dish. Grab a wooden spoon and use the handle end to poke holes all over the cake. Let the cake rest while you turn your attention to the sauce.

Now, let's prepare the coconut-pecan sauce. In a saucepan over medium heat, melt the butter, then stir in the sweetened condensed milk until it is well combined.

Once the mixture is simmering, stir in the chopped pecans, then remove the pan from the heat. Pour the warm sauce slowly over the cake, taking care to let it seep down into the holes and cascade down the sides.

Let the cake cool before serving to allow the sauce to be fully absorbed. Slice and serve your delightful butter pecan cake with a smile, and enjoy the chorus of compliments!

Baking this cake is an adventure worth embarking upon, not just for the delectable end result, but also for the joy of the process. So roll up your sleeves, gather your ingredients, and let's bake some memories!