Preheat your oven and bake the butter pecan cake according to the package directions. Allow it to cool completely.

Once cooled, crumble the cake into large crumbs or cut it into cubes.

In a medium saucepan, combine 1 1/2 cups of sugar and 1/2 cup of water over medium heat. Stir until the sugar dissolves. Cook without stirring until the mixture turns amber.

Remove from heat and carefully whisk in 1 cup of heavy cream, then stir in 1 1/2 teaspoons of salt. Let it cool.

Heat 2/3 cup of heavy cream until steaming, then pour over 8 ounces of chocolate chips. Let it sit for 2 minutes before whisking until smooth.

Allow it to cool slightly.

Beat the cream cheese in a mixing bowl until smooth.

Fold in the salted caramel and whipped topping until light and spreadable.

To assemble, layer the cake cubes in a trifle bowl. Drizzle with caramel and ganache, add the cream filling, and sprinkle with chopped pecans.

Repeat the layers until the bowl is filled.

Finish with a generous layer of whipped cream, a drizzle of caramel and ganache, and garnish with chocolate turtles.

Chill for at least 2 hours before serving.