Indulge in the lusciousness of this moist butter pecan cake, crowned with a decadent coconut pecan sauce!


For the Cake:

1 package (15 oz) butter pecan cake mix

1 jar (16 oz) coconut pecan frosting

4 large eggs

3/4 cup vegetable or canola oil

1 cup milk

1/2 cup chopped pecans

For the Sauce:

1 can (14 oz) sweetened condensed milk

1/4 cup butter

1/2 cup chopped pecans (optional for extra crunch)


Preparation: Preheat the oven to 350°F (175°C) and grease a 9×11-inch baking dish. Set aside.

Cake Mix: In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Use an electric mixer to blend the ingredients until smooth.

Pecan Addition: Gently fold in the chopped pecans, then transfer the batter to the prepared baking dish.

Baking: Bake the cake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Prepare for Drizzle: After baking, remove the cake from the oven. Use the handle end of a wooden spoon to create holes all over the surface of the cake.

Sauce Creation: In a saucepan over medium heat, melt the butter. Add the sweetened condensed milk, stirring well. Bring the mixture to a gentle simmer. Optionally, incorporate additional chopped pecans.

Drench the Cake: Slowly drizzle the warm sauce over the cake, ensuring it permeates the holes and cascades down the sides.

Serve: Allow the cake to cool slightly before slicing. Serve and savor the delight of this pecan-infused treat!