Ingredients:
For the cake:
1 box yellow cake mix
1 container coconut pecan frosting (store-bought tub)
2/3 cup vegetable oil
1 cup water
4 large eggs
1/2 cup pecans, finely chopped
For the topping:
2 tablespoons unsalted butter
1 (14 oz) can sweetened condensed milk
1 cup pecans, roughly chopped
Directions:
Preheat & Prepare:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously.
Mix the Cake Batter:
In a large mixing bowl, combine the cake mix, coconut pecan frosting, oil, water, and eggs. Beat until smooth and creamy. Fold in the finely chopped pecans.
Bake It Up:
Pour the batter into the greased dish and spread it out evenly. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. The top will be golden and slightly crackled.
Make the Gooey Topping:
While the cake is baking, melt butter in a saucepan over medium heat. Stir in the sweetened condensed milk and cook until the butter is fully melted and the mixture is smooth. Remove from heat and stir in the chopped pecans.
Assemble:
Once the cake is out of the oven and still warm, pour the pecan topping over the surface. Spread it out gently to cover every inch. The glaze will seep into the cake and make it ridiculously moist.
Cool Slightly & Serve:
Let the cake sit for 15–20 minutes before serving warm—or chill it to slice into rich bars. Either way, it won’t last long!
Happy Cooking!
