Heat oven to 350 degrees. Spray 12 cup bundt pan with a baking spray that contains flour.
In a large bowl, beat cake mix, pudding mix, water, oil, 1/4 cup caramel topping and eggs with an electric mixer on medium for 2 minutes, scraping bowl every so often.
Stir in 3/4 cup of pecans. Pour into pan.
Bake for 38-40 minutes until a toothpick inserted in center comes out clean. Let sit in pan for 20 minutes., remove from pan to cool rack for about 1 hour. Transfer to a serving plater.
In small microwavable bowl, microwave the frosting for 20-30 seconds. Pour over cake. Refrigerate about 30 minutes until chocolate frosting is set.
Melt for 10 seconds 1/4 cup of caramel topping and pour over the frosting, sprinkle with 1/4 cup of pecans.
