Step 1

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.

Step 2

Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).

Step 3

While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.

Step 4

Remove cake from the oven when it’s done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.

Step 5

Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.

Step 6

Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.

Step 7

Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).

Step 8

Evenly drizzle the salted caramel sauce before slicing and serving.