Butter Pecan Poke Cake

Set the oven to 350°F and coat the inside of a 9x13-inch baking dish with grease. Cover the corners and sides as well as the bottom to help the cake release when sliced.
Use an electric mixer to combine the cake mix, coconut pecan frosting, eggs, oil, and milk in a large mixing bowl. The batter should look uniform, with no pockets of dry mix remaining.
Fold the chopped pecans through the batter, then transfer it to the greased dish. Spread the batter evenly so the corners bake at a similar rate to the center.
Bake for 30-40 minutes, checking the middle with a toothpick before removing the cake. A clean toothpick, without wet batter attached, signals that the center has baked through.
Make openings across the warm cake with the rounded handle of a wooden spoon, then leave the cake in its dish while preparing the sauce. Stop short of the bottom crust so the openings form channels within the crumb.
Heat the butter in a saucepan over medium heat until melted, then stir in the sweetened condensed milk. Keep stirring until the mixture looks smooth rather than streaked with butter.
Let the mixture reach a gentle simmer, stir in the sauce pecans, and take the pan off the heat before slowly pouring it over the cake. Guide the warm sauce across the surface so it enters the openings and reaches the edges.
Allow the glazed cake to cool before cutting it into portions. The crumb will hold together better once the sauce has settled and the cake has firmed.