Caramel Pecan Cake

• 1 box Betty Crocker butter pecan cake mix
• 16 oz. can Betty Crocker Coconut Pecan Frosting
• 4 piece large eggs
• 3/4 cup Canola or coconut oil
• 1 cup half-and-half for increased flavor instead of water
• 1/2 cup chopped pecans
• Butter Pecan Glaze
• 14 oz. can sweetened condensed milk
• 3 Tbs butter
• 1/2 cup chopped pecans

Cake

1. Preheat oven to 350°.
2. Grease or spray a 9×13 baking dish with cooking spray.
3. In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
4. Add chopped pecans and stir to combine.
5. Pour batter into prepared baking dish.
6. Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.

Butter Pecan Glaze

1. In a small saucepan over medium heat, melt butter.
2. Add condensed milk and stir.
3. Heat thoroughly, then add chopped pecans.
4. Stir again to combine and remove from heat.
5. Spoon sauce over individual slices of cake or spread over the entire cake (much easier).