°(15-ounce) box butter pecan cake mix
°1 can (16 ounces) of Coconut Cream
°4 large eggs
°3/4 cup vegetable or canola oil
°1 cup of milk
°1/2 cup chopped American walnuts.
°1 can (14 ounces) sweetened condensed milk
°1/4 cup of butter
Preheat oven 350°F & greased 9″ * 11″ baking dish.
In a large bowl, add cake mix, coconut cream, eggs, oil and milk. Beat the dough with an electric mixer until well blended.
Stir in the pecans and pour the mixture into the prepared pan.
Bake 30 to 40 minutes.
Remove the cake from the oven and use the handle of a wooden spoon to poke holes all over the cake. Save time to make the sauce:
In a saucepan over medium heat, melt the butter. Add condensed milk and stir well.
Bring to a boil, then add the chopped pecans. Remove from the heat and slowly pour the sauce over the cake, letting it drip into the holes and down the sides.
Leave the cake to cool before cutting & serving.