Directions
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Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan. This step ensures the cake slides out beautifully after baking, making your serving a tremendous success.
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Prepare the butter cake mix according to the package instructions. This usually involves adding water, eggs, and oil until the mixture is smooth. Stir in the 1 cup of chopped pecans and pour the batter into the prepared pan.
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Bake the cake for 20-25 minutes or until a toothpick inserted in the center comes out clean. The aroma of the cake filling your kitchen will be tremendous!
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While the cake is baking, melt the butter in a pan over medium heat. Add the remaining pecans and toast them until they are golden brown, stirring occasionally to prevent burning. Once toasted, set aside to cool.
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After baking, remove the cake from the oven and allow it to cool for just a few minutes. Use the back of a wooden spoon to poke holes all over the top of the warm cake, making sure they’re deep enough for the filling to seep in.
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Pour the sweetened condensed milk evenly over the cake, ensuring it fills in all the holes. Follow this with the butterscotch caramel topping, allowing it to cascade deliciously over the cake.
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Allow the cake to cool completely at room temperature. Once cooled, spread the whipped topping evenly over the top, creating a luscious layer of cream.
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Finally, garnish the cake with the toasted pecans and a sprinkle of butterscotch chips for that extra touch of sweetness and crunch.
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Refrigerate the cake for at least an hour before serving. This chilling time allows the flavors to meld beautifully, creating a tremendous dessert experience.
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