Preheat oven to 350F. Line a 9x13 inch pan with aluminum foil and spray with cooking spray.

Prepare the cake according to package instructions and bake as directed, allowing for 3-5 minutes less than the indicated time.

While the cake bakes, stir together the sweetened condensed milk and caramel sundae topping in a medium bowl and set aside.

Once baked, poke about 60 evenly spaced holes into the cake with the blunt end of a wooden spoon.

Pour the caramel mixture over the cake, ensuring it seeps into all the holes.

Refrigerate the cake for about 10 minutes to cool slightly.

Spread whipped topping evenly over the cooled cake surface. Sprinkle pecans and chocolate chips on top.

Refrigerate for at least 2 hours or overnight before slicing.

Before serving, drizzle salted caramel sauce over the top.