1 Butter Pecan cake mix, baked
caramel syrup
1 pt. Cool Whip
1 1/4 c. light brown sugar
chopped nuts

Bake cake in a 9 x 13 inch greased pan, according to directions on box. Let cool. Meanwhile, beat Cool Whip with brown sugar. Cut the cake in half horizontally to make two 9 x 13 layers. On the first layer, spread a layer of caramel syrup, chopped nuts, and Cool Whip. Place the other half of cake on top and spread Cool Whip on the cake. Finish with a few chopped nuts.