1 box butter pecan cake mix (plus eggs, oil, and water as instructed on the box)

1 (14 oz) can sweetened condensed milk

1 cup caramel sauce (plus extra for drizzling)

1 (8 oz) block cream cheese, softened

1 (8 oz) tub whipped topping

1/2 cup powdered sugar

1 tsp vanilla extract

1 cup chopped or halved pecans (toasted or glazed)

1 cup whipped topping or homemade whipped cream

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Preheat oven to 350°F (175°C). Bake the butter pecan cake according to box directions in two 8-inch round pans. Let the cakes cool completely.
Using the handle of a wooden spoon, poke holes all over the top of both cooled cake layers.
Pour sweetened condensed milk evenly over the cakes, allowing it to soak into the holes.
Drizzle caramel sauce over both layers, then refrigerate for 30 minutes.
In a bowl, beat the cream cheese with powdered sugar and vanilla until smooth. Fold in whipped topping to make a creamy filling.
Spread the cream cheese filling over one cake layer. Place the second layer on top.
Frost the top with whipped topping. Garnish with pecans and an extra drizzle of caramel sauce.
Chill before slicing and serving for the best results.

You can substitute chocolate cake mix for a turtle-inspired version.

Add ganache or toffee bits for extra richness and crunch.

Swap pecans for walnuts or almonds if preferred.

Store in the refrigerator for up to 3 days or freeze for up to 2 months.

Best served cold, no reheating needed.