Preheat oven according to package direction. Use water, eggs, oil, and cake mix according to package directions. Save a palmful of dry cake mix and set aside on a napkin.

Crush the Skor bars ( I kept mine in the package, and used a lemon squeezer to crush the package one at a time)

Fold in half of your pecans into the batter, saving the other half for the topping.

Pour batter into your pregreased ( I butter the inside of mine and use dry cake batter to powder coat the pan, cake comes out beautifully)

After cake is finished baking, take out and let cool for 15 minutes. While cake is still warm, use a shishkabob skewer to poke holes into cake.

In a bowl, pour condensed milk and caramel and mix. Place in a ziplock with a hole punched on bottom or carefully pour mix into cake. Cake should soak up mix little by little.

Let cake cool another 30 minutes.

After cake is cool, cover with whipped topping. Sprinkle with crushed Skor bars, nuts, and coconut. Don't forget to sprinkle the sides.

Drizzle any remaining caramel mix with a spoon to make light drizzles. Refrigerate to cool 4 hours. Prepare for the oohs and aaahhs.