Step 1

Grease crockpot with cooking spray. Set aside.

Step 2

Make instant pudding according to package directions then pour into greased crockpot.

Step 3

Spread with a spatula to evenly cover the bottom of the crockpot.

Step 4

Sprinkle pudding evenly with 1/2 cup chopped pecans, shredded coconut, and grated carrots.

Step 5

Top with caramel sauce.

Step 6

Sprinkle in cake mix and use your hands to spread it out evenly and gently press it down.

Step 7

In a medium sized bowl, melt butter.

Step 8

To the melted butter, add in brown sugar, and 2 cups chopped pecans.

Step 9

Stir to combine, then sprinkle evenly over cake mix.

Step 10

Cover with a thin tea towel (this catches any condensation) making sure the towel does not touch the cake below, then place lid on top.

Step 11

Cook on HIGH for 2-3 hours* or LOW for 4-6 hours*, or until cake is cooked to your liking.

Step 12

Scoop and serve with vanilla ice cream and an extra drizzle of caramel.