Pecan-Caramel Cake

For the cake:
1. Heat oven to 350 F. Coat two 9-inch cake pans with nonstick cooking spray. Line the bottom of the pans with waxed paper and spray again.
2. Prepare cake mix following package directions using the eggs, water and oil that your package specifies (in the list above I’ve included the amounts of each that my mix used). Stir in the finely chopped pecans. Pour the batter evenly into the two prepared pans. Bake for 24 to 29 minutes until cakes spring back when pressed. Cool 10 minutes in pans. Turn out cakes onto a sheet of parchment paper and cool completely.
3. While cake is cooling, melt caramels and cream in a small saucepan over medium-low heat for about 5 minutes. Stir constantly and heat until smooth. Remove pan from heat and let the caramel mixture cool slightly. Using the end of a wooden spoon, poke 12 holes randomly in the top of each cake layer. Pour sauce evenly over both layers and let them stand for 1 hour.

For the frosting:
4. In a large bowl, beat cream cheese, butter, confectioners’ sugar and vanilla until smooth.
5. Place one cake layer on a serving plate; frost the top with about 1 cup of frosting. Top the first layer with the 2nd layer. Frost the top and sides of the cake with remaining frosting. Press coarsely chopped pecans onto the sides of the cake. Refrigerate 1 hour before serving.