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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.
In a large bowl, whisk cake mix, milk, melted butter, and eggs until smooth and thick.
Pour batter into the prepared dish and bake 25–30 minutes until a toothpick inserted comes out clean.
While still warm, poke holes all over the cake using a wooden spoon handle.
Combine sweetened condensed milk, caramel sauce, and chopped pecans; mix until smooth.
Pour praline mixture evenly over the warm cake, allowing it to soak into holes.
Let cake cool completely. Spread whipped topping evenly with a spatula.
Sprinkle toasted pecans on top, drizzle with caramel, and refrigerate for 1 hour before slicing.