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For the cake:

  • 1 (15.25 oz) box Butter Pecan Cake Mix
  • 1 tub Coconut Pecan Frosting
  • 4 large eggs
  • ¾ cup vegetable oil
  • 1 cup water
  • ½ cup chopped pecans

For the sauce:

  • 1 (14 oz) can sweetened condensed milk
  • 2 tablespoons salted butter
  • ½ cup chopped pecans


  • Preheat oven to 350F degrees. Spray a 9″x 13″ 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. Mix very well.
  • Then stir in ½ 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 (or in a microwave), melt 2 tablespoons butter.
  • Pour in can of sweetened condensed milk with the melted butter and stir.
  • Continue to stir until heated thoroughly, then add ½ cup chopped pecans. Stir again then take off heat.
  • Then spoon this deliciously yummy sauce over individual slices of cake when serving. Or pour it all over the whole cake.


  • You can also make this in a bundt pan. Bake for about 50 minutes.
  • I prefer to pour the sauce over the individual slices. I think it makes a prettier presentation but you don’t have to do that. You can just pour all of the sauce over the entire cake. 


Calories: 383kcal | Carbohydrates: 36g | Protein: 4g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 352mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 140IU | Calcium: 105mg | Iron: 1.4mg

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