Butter Pecan Bundt Cake with Praline Pecan Sauce

📝 Ingredients

• For the Cake
• 1 box butter pecan cake mix
• 1 tub coconut pecan frosting
• 4 large eggs
• ¾ cup vegetable oil
• 1 cup water
• For the Icing Topping
• 2 tablespoons salted butter
• 1 (14 oz) can sweetened condensed milk
• ½ cup chopped pecans

👩‍🍳 Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Add the eggs, vegetable oil, and water to a large mixing bowl. Mix well.

3. 3

   Add the butter pecan cake mix and coconut pecan frosting. Mix until smooth and fully combined.

4. 4

   Spray a Bundt pan with cooking spray and lightly dust with all-purpose flour, shaking out any excess.

5. 5

   Pour the batter into the prepared Bundt pan.

6. 6

   Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Let cool on a wire rack, or serve warm right from the pan.

8. 8

   Make the Pecan Sauce: Melt the butter in a small saucepan over medium-low heat. Stir in the sweetened condensed milk and chopped pecans. Heat, stirring frequently, until the sauce is warm and smooth.

9. 9

   Serve: Slice the cake and spoon the warm pecan sauce over individual pieces, allowing it to soak into the cake. If serving the entire cake at once, pour the warm sauce over the top just before serving.

💡 Tips for Success

• Serving Tip: My favorite way to serve this cake is to spoon the warm sauce over individual slices. It gives the sauce more opportunity to soak into the cake!
• Not a Coconut Lover? Don't let the coconut pecan frosting discourage you. I'm not a coconut lover either, and the cake doesn't taste like a coconut dessert.
• Prepare Ahead: You can bake the cake ahead of time and make the sauce shortly before serving. Warm the sauce before spooning it over the cake.
• Don't Skip the Sauce: The buttery sweetened condensed milk and pecan sauce is what makes this cake extra special. Make sure everyone gets plenty!
• Bundt Pan Prep: Grease and flour your Bundt pan well to help the cake release cleanly.