For the cake:
  • 1 box box Butter Pecan Cake Mix
  • 1 tub Coconut Pecan Frosting
  • 4 eggs
  • 3/4 cup oil
  • 1 cup water
  • 1/2 cup chopped pecans
For the sauce:
  • 1 (14 oz) can sweetened condensed milk
  • 2 tbsp butter
  • 1/2 cup chopped pecans


  • Preheat oven to 350F degrees.
  • Spray a 9 x13 baking dish with nonstick cooking spray.
  • In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans.
  • Don’t forget to add the tub of coconut pecan frosting.
  • That goes into the cake batter too! Mix well then stir in 1/2 cup chopped pecans.
  • Pour batter into greased baking dish.
  • Bake for about 40 minutes.
  • Oven times vary but cake should spring back to the touch and be golden brown.
  • Or insert a toothpick into the middle it should come out clean.
  • For the sauce: In a small pot over medium heat, melt 2 tbsp. Butter.
  • Pour in can of sweetened condensed milk with the melted butter and stir.
  • Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.
  • Stir again then take off heat.
  • Then spoon this deliciously yummy sauce over individual slices of cake.
You can also make this in a bundt pan. Bake for about 50 minutes.