1. In a small bowl, toss the chopped pecans with the melted butter and cinnamon. Place in a single layer on a baking sheet and bake for 6 minutes at 350. Let them cool completely.
2. Make the cake mix according to the package instructions. Fold in the pecans. Pour the batter into a 13 x 9 pan sprayed with baking spray. Bake according to the cake mix box.
3. Right after you pull the cake out, make the pudding mix. You want it to stay thin and not set. Using a straw or thin spoon handle, poke holes all over the cake. Pour the pudding mix onto the cake making sure it fills up all of the holes. Let it cool completely. Move it to the fridge if desired.
4. Once the cake is cool, top it with the caramel. Two options- if you used a thinner caramel I’d add the whipped topping after it’s been cut into pieces. This way the whipped topping won’t slide off. If you used a thicker caramel, you can add the whipped topping after spreading that layer onto the cake. Once you spread the caramel on the cake (or caramel + whipped topping), move it back to the fridge for an hour.
5. Slice and serve!

*A thinner caramel topping will make the cake more moist than a thicker caramel. Choose one according to you preference. I used a thinner sundae style topping for mine.