1. Prepare the Oven and Pan: Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Mix the Cake Ingredients: In a large mixing bowl, combine the cake mix, frosting, eggs, oil, and milk. Blend until smooth with an electric mixer. Fold in 1/2 cup of finely chopped pecans. Transfer the mixture to the prepared baking dish.
3. Bake: Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
4. Prepare the Cake for Topping: After baking, while still warm, poke holes across the cake with the handle end of a wooden spoon.
5. Make the Sauce: In a saucepan over medium heat, melt the butter. Add the sweetened condensed milk and stir until well combined. Bring to a simmer, then fold in 1/2 cup of finely chopped pecans.
6. Finish the Cake: Pour the sauce over the warm cake, ensuring it seeps into the holes. Allow the cake to cool to room temperature before serving.

• Sauce Penetration: To enhance flavor absorption, ensure the holes in the cake are evenly spaced and deep enough.
• Nut Alternatives: If pecans are not to your taste or if allergies are a concern, walnuts or almonds can be used as substitutes.
• Storage: This cake can be stored in the refrigerator for up to 5 days. Cover it with plastic wrap to keep it moist.

Q: Can I make this cake ahead of time? A: Yes, this cake can be made a day in advance. The flavors meld beautifully as it sits, making it even more flavorful the next day.

Q: What if I can’t find butter pecan cake mix? A: You can substitute with yellow cake mix and add 1 teaspoon of butter pecan flavoring or extract to achieve a similar taste.

Q: Can this cake be frozen? A: Yes, the cake freezes well. Wrap it tightly with aluminum foil or plastic freezer wrap, and it can be stored frozen for up to 3 months.