1 (15 oz) box butter pecan cake mix
1 (16 oz) can 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 (14 oz) can sweetened condensed milk
1/4 cup butter
1- Begin by preheating the oven to 350°F and greasing a 9×11-inch baking dish.
2- In a large bowl, combine the cake mix, coconut frosting, eggs, oil, and milk. Use an electric mixer to beat the batter until it is thoroughly blended.
3- Add the pecans to the batter and stir well. Pour the batter into the prepared pan.
4- Bake the cake in the preheated oven for approximately 30-40 minutes, or until a toothpick inserted into the center comes out clean.
5- Once the cake is done, remove it from the oven and use the handle end of a wooden spoon to poke holes all over the surface. Set the cake aside as you prepare the sauce.
6- In a saucepan over medium heat, melt the butter. Add the condensed milk and stir until well combined.
7- Allow the mixture to come to a simmer, then stir in the chopped pecans. Remove the saucepan from the heat and slowly pour the sauce over the cake, ensuring it seeps into the holes and cascades down the sides.
8- Allow the cake to cool before slicing and serving. Enjoy!