Dive into this deliciously moist butter pecan cake topped with a rich coconut pecan sauce!
For the Cake:
1 box (15 oz) butter pecan cake mix
1 can (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 added crunch)
Preparation: Preheat your oven to 350°F (175°C). Grease a 9×11-inch baking dish and set aside.
Cake Mix: In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and milk. Beat the mixture with an electric mixer until smooth and well-blended.
Pecan Addition: Gently fold in the chopped pecans and 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 emerges clean.
Prepare for Drizzle: Once baked, remove the cake from the oven. Using the handle end of a wooden spoon, make holes all over the surface of the cake.
Sauce Creation: In a saucepan, melt butter over medium heat. Add the sweetened condensed milk, blending well. Bring the mixture to a gentle simmer. If desired, stir in additional chopped pecans.
Drench the Cake: Slowly drizzle the warm sauce over the cake, ensuring it seeps into the holes and flows down the sides.
Serve: Let the cake cool down a bit before slicing. Serve and enjoy this pecan delight!