Step 1

Spray your 5 or 6-quart crockpot liner with cooking spray.

Step 2

In a large bowl, combine the cake mix, eggs, vegetable oil and water and blend with electric mixers for 2-3 minutes.

Step 3

Pour into the prepared crockpot. Put 3 paper towels under the lid to collect condensation while cooking. Cook on high for 2-3 hours, or until a toothpick inserted in the center comes out clean. Check after 2 hours for doneness.

Step 4

Remove liner from crockpot and set on a cooling rack. Use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. Let cool uncovered for an hour.

Step 5

Whisk together caramel sundae sauce and sweetened condensed milk. Pour it all over the cake and down into the holes.

Step 6

Spread the thawed whipped topping over the top of the cake. Refrigerate for 2 hours.

Step 7

Right before serving, sprinkle the cake with pecans and mini chocolate chips, and drizzle the caramel and chocolate sauces over the top. Cut into portions and serve.