1. Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). You’ll need a 9×13-inch baking dish for this recipe. Lightly grease it with butter or cooking spray to ensure that the cake doesn’t stick when baking. This is a simple but essential step to make sure your cake comes out easily after baking.

2. Mix the Cake Ingredients
In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Use an electric mixer to blend everything together until it’s smooth. If you don’t have an electric mixer, you can also mix by hand with a whisk, but it may take a bit more time and effort to get the batter fully smooth. After mixing, fold in the chopped pecans. The pecans add an extra layer of flavor and a wonderful crunchy texture that complements the smoothness of the cake. Once everything is combined, pour the batter into your prepared baking dish. Spread it evenly using a spatula to ensure it bakes uniformly.

3. Bake the Cake
Now, it’s time to bake! Place your baking dish in the preheated oven and bake the cake for 30-40 minutes. The exact time may vary depending on your oven, so I recommend checking the cake at around the 30-minute mark. Insert a toothpick into the center of the cake—if it comes out clean or with only a few crumbs, the cake is done. If you see wet batter on the toothpick, continue baking for a few more minutes and check again. Once baked, the cake should be golden brown on top and firm to the touch.

4. Prepare the Cake for Topping
After the cake has finished baking, remove it from the oven and allow it to cool for a few minutes. While it’s still warm, take the handle of a wooden spoon (or any similar utensil) and poke holes all over the cake. Be sure to space them evenly across the surface. These holes will allow the sweet sauce to soak into the cake, making it even more deliciously moist and flavorful. Don’t worry about making the holes perfect—this step is all about letting the sauce seep in and make the cake rich and gooey.

5. Make the Sauce
In a small saucepan, melt the unsalted butter over medium heat. Once the butter has melted, pour in the sweetened condensed milk and stir it until it’s well combined with the butter. Let the mixture come to a gentle simmer, stirring occasionally to avoid it from sticking to the bottom of the pan. After about 2-3 minutes, the sauce should be well blended and slightly thickened. Add in the finely chopped pecans, and stir them into the sauce. The pecans will add a delicious crunch that balances out the creaminess of the milk and butter.

6. Finish the Cake
Pour the warm sauce evenly over the top of the cake, making sure it seeps into all the holes you created. This is the magic moment when the sauce transforms the cake into a moist, flavorful treat. Once the sauce has been poured, let the cake cool to room temperature. This cooling step allows the sauce to set and soak into the cake, making each bite incredibly moist and rich. You can refrigerate the cake for a few hours or overnight to allow it to fully set, but it’s also delicious at room temperature.