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Preheat your oven to 350°F and spray a 9x13 casserole dish with nonstick cooking or baking spray.
In a large bowl, combine brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until well mixed.
Add the chopped pecans and stir really well until they’re evenly distributed throughout the batter.
Pour into the baking dish and use a rubber spatula to spread evenly.
In another large bowl, stir together the cake mix with the cinnamon and nutmeg.
Add the softened butter and use a fork to work the butter into the cake mix until you have a wet sand texture.
Sprinkle the mixture over the baking dish until evenly layered and covering the sugar mixture.
Gently press down the butter/cake mix mixture into the wet. Do not mix, or stir.
Sprinkle halved pecans over the cake mixture and bake for 45-50 minutes or until golden brown.
Once baked, allow the cake to cool slightly before drizzling with caramel and serving.