Butter Pecan Cake

1 (15 oz) box Butter Pecan Cake Mix
1 (16 oz) tub Coconut Pecan Frosting
4 eggs
3/4 cup oil
1 cup water
1/2 cup chopped pecans
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
1/2 cup chopped pecans (optional)
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray. I know I say this all the time but it bears repeating for the new cooks out there, I love the nonstick spray that has flour in it for baking.
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! I just dump it all in there then let the mixer do the work.
Once it’s all combined, stir in 1/2 cup chopped pecans.
Pour batter into greased baking dish.
Bake for 40 minutes.
  1. Oven times vary but cake should spring back to the touch and be golden brown.
  2. Or insert a toothpick into the middle it should come out clean.
  3. For the sauce: In a small pot over medium heat, melt 2 tbsp. Butter.
  4. Pour in can of sweetened condensed milk with the melted butter and stir.
  5. Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.
  6. Stir again then take off heat.
  7. Then spoon this deliciously yummy sauce over individual slices of cake.
Recipe Notes

You can also make this in a bundt pan. Bake for about 50 minutes.

From : The Country Cook