Heat oven to 350°F. Spray a 13x9-inch pan with cooking spray.

In a large bowl, beat the eggs, brown sugar, caramel topping, and 1/4 cup melted butter with a whisk until well blended. Stir in the pecans.

Pour the mixture into the pan and spread it evenly over the bottom. Sprinkle the top with dry cake mix and gently shake the pan to distribute evenly.

Pour 3/4 cup melted butter over the top, tilting the pan to cover as much of the top with butter as possible.

Bake for 25 to 30 minutes or until the top is light golden brown, mostly dry on top, and bubbling around the edges. Cool for 20 minutes before serving.

Use a large spoon for serving. Top individual servings with ice cream if desired.

Store loosely covered in the refrigerator.