Preheat the Oven: Preheat your oven to 350Ā°F (175Ā°C). Grease a 9×13 inch baking pan to prepare for the cake batter.
Prepare the Cake Mix: Follow the instructions on the butter cake mix box to prepare the batter. Stir in 1 cup of chopped pecans to give the cake an extra nutty flavor and texture. Once mixed, pour the batter into the prepared baking pan.
Bake the Cake: Bake the cake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and set aside to cool slightly.
Toast the Pecans: While the cake is baking, melt 4 tablespoons of butter in a pan over medium heat. Add the remaining chopped pecans and cook, stirring occasionally, until they are toasted and fragrant. Set them aside to cool.
Poke the Cake: Once the cake is baked and still hot, use the back of a wooden spoon to poke holes all over the top of the cake. This allows the sweetened condensed milk and caramel topping to soak into the cake, making it moist and flavorful.
Add the Filling: Pour the sweetened condensed milk over the cake, making sure it fills the holes and soaks into the cake. Follow with the butterscotch caramel topping, spreading it evenly over the cake.
Cool and Frost: Allow the cake to cool completely before spreading the whipped topping over the top. The whipped topping adds a creamy texture that complements the rich, caramel-filled cake.
Garnish and Chill: Garnish the cake with the toasted pecans and butterscotch chips for a decorative touch and extra flavor. Refrigerate the cake for at least 1 hour before serving, allowing all the flavors to meld together.
