Ingredients:

  • 1 (15.25 ounce) package yellow cake mix
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup chopped pecans
  • 1 cup melted butter (2 sticks, unsalted preferred)
  • 1 (11-14 ounce) jar caramel ice cream topping
  • Optional: Pinch of sea salt for finishing

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish.
  3. If desired, combine the dry cake mix and chopped pecans in a bowl.
  4. Pour the dry cake mix (with or without pecans) evenly into the prepared baking dish. Spread into an even layer.
  5. Evenly drizzle the sweetened condensed milk over the dry cake mix.
  6. Spoon and drizzle the caramel topping evenly over the sweetened condensed milk.
  7. Slowly and evenly pour the melted butter over the entire surface of the cake mix and toppings, ensuring it is fully saturated.
  8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are bubbly.
  9. Let cool for at least 15 minutes before serving.
  10. Sprinkle with a pinch of sea salt for a salty-sweet finish (optional).