Caramel Praline Pecan Gooey Butter Cake

Caramel Praline Pecan Gooey Butter Cake 1 [16.25] oz box caramel cake mix 1/2 cup caramel bits [i.e. Kraft] 1 1/2 cup powdered sugar 1 [14 oz] can sweetened condensed milk 1 [8] oz softened cream cheese 1 cup butter divided and melted [2 sticks] 1 1/2 cups pecan pieces toasted 4 large eggs 2 Tbsp all purpose flour 1 tsp pure vanilla pinch of salt For the caramel sauce you'll need: 1 cup of caramel bits 1/4 cup of heavy cream 1/2 tsp. of vanilla flavoring fresh whipped cream or frozen whipped topping thawed 1/2 cup praline pecan pieces Preheat the oven to 350°F. Spray a 9 x 13 inch glass baking dish with cooking spray. Set aside. Spread 1 1/2 cups of pecan pieces in a single layer on a baking sheet. Toast for 6-8 minutes, then set aside to cool. In a mixing bowl of a stand mixer add the entire box of cake mix, one stick of melted butter and one egg. Mix for 1-2 minutes until thoroughly combined, then press the crust evenly onto the bottom of the prepared baking dish. Sprinkle 1 1/2 cups of toasted pecans and 1/2 cup of caramel bits evenly over the crust. In the same mixing bowl, mix together the softened cream cheese, sweetened condensed milk, flour, salt and vanilla. Whip on medium-high speed for 2-3 minutes until the cream cheese is completely smooth. Add the remaining stick of melted butter and 3 eggs one at a time. Mixing well after each addition. Lower the mixer speed and slowly mix the powdered sugar into the filling. BVeaat until fully combined 1-2 minutes. Pour the prepared filling evenly over the crust. Bake for 40-45 minutes depending on your oven. Test for doneness by gently shaking the dish. The center will be done but still "gooey." Allow the cake to rest on the counter for at least 2 hours to cool and set before cutting. Just before serving, prepare the caramel sauce: Place the caramel bits and cream in a microwave safe bowl. Melt the caramel bits together with the heavy cream at 20 second intervals, removing to stir each time. Repeat until smooth. Add the vanilla. Stir until combined. Drizzle the warm caramel sauce over the cake just before serving. Garnish with additional praline pecans and serve with a dollop of whipped cream. Refrigerate leftovers. Notes Caramel bits and toffee bits are two different products. Caramel bits are small, round, soft caramels that can be melted, as in this case, to make a caramel sauce.