Begin by preheating the oven to a temperature of 350°F. Concurrently, ensure that a 9×13-inch baking dish is appropriately greased to prevent sticking.
In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Using an electric mixer, blend the mixture until it achieves a smooth consistency.
Incorporate the chopped pecans into the mixture by gently folding them in.
Transfer the mixture to the previously greased baking dish.
Place the baking dish in the preheated oven and bake for approximately 30-40 minutes. To ascertain the cake’s readiness, insert a toothpick into the center. If it emerges clean, the cake is adequately baked.
Once removed from the oven, utilize the handle end of a wooden spoon to methodically poke holes throughout the entirety of the cake. Set the cake aside momentarily.
For the sauce, use a medium saucepan. Place it over medium heat and melt the unsalted butter. Subsequently, introduce the sweetened condensed milk to the pan, ensuring it’s stirred thoroughly.
When the mixture achieves a simmering point, fold in the chopped pecans.
Remove the sauce from the heat source. Proceed to pour it uniformly over the cake, ensuring it permeates the holes and flows along the sides.
Allow the cake to cool to room temperature prior to serving.
