Cake Ingredients:
- 1 15.25 oz box butter pecan cake mix
- 1 15 oz tub coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable or coconut oil
- 1 cup water
- 1/2 cup roasted* pecans chopped
Cake Topping Ingredients:
- 1 14 oz can sweetened condensed milk
- 2 Tbsp unsalted butter
- 1/2 cup roasted* pecans chopped
How to Make It
- Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
- Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
- Pour the batter into the prepared baking pan.
- Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
- To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
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