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1
Spray the inside of a slow cooker with cooking spray. Line the inside with foil, then spray the foil.
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2
In a large bowl, beat together cake mix, water, oil, eggs, butter and 1/3 can of sweetened condensed milk on low speed 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
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3
Pour half of the cake batter into the bottom of prepared slow cooker. Cover and turn on HIGH. Bake 1 1/2 hours or until cake is just set.
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4
In a medium bowl, combine caramel bits and another 1/3 can of sweetened condensed milk. Microwave for 2 to 3 minutes, then stir to melt caramel bits. Pour about 2/3 of the caramel mixture on top of the cake in the slow cooker, then pour remaining cake batter on top. Cover and cook on HIGH another 1 to 1 1/2 hours, or until a toothpick inserted in the top cake comes out mostly clean.
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5
Remove stoneware insert and transfer to a cooling rack; cool cake 15 minutes in insert.
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6
Carefully lift cake from the insert using foil as handles and place on cooling rack. Carefully remove foil from sides of cake.
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7
Place a serving plate upside-down on top of cake. Carefully and quickly invert cake onto serving plate. Cool completely.
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8
Frost the top of fully cooled cake, then drizzle caramel sauce on top. Sprinkle top with pecans.
