Preheat oven to 350 degrees Fahrenheit. Grease 3- 9 inch cake pans.

In a large mixing bowl, add all ingredients. Mix well.

Pour equal parts into the cake pans. Bake 35-40 minutes or until toothpick comes out mostly clean.

Let cool for 10 minutes before turning out onto cooling racks to cool completely.

In a large saucepan, slowly bring condensed milk, brown sugar and butter to a boil over medium heat.

Stirring constantly, allow to slowly boil for 3-5 minutes or until caramel frosting looks like thick pudding.

Remove from heat and allow to cool to room temperature. (Amber and I put it in the freezer to speed up the process!)

When cool, blend cream cheese and vanilla in a large mixing bowl until smooth. Add cooked caramel frosting and beat until blended together. Slowly add powdered sugar. Set aside.

Melt sugar in a medium saucepan over medium heat, stirring constantly with a heat resistant spoon or spatula. As the sugar begins to melt, it will begin to ball up. Continue to stir. Eventually, it will completely melt into a dark amber liquid.

Once the sugar is completely melted, grab a whisk and add the butter. The caramel will rapidly bubble up. Whisk constantly to keep the butter from separating.

Slowly add in the heavy cream while still whisking. Continue to whisk while mixture boils for 1 minute. Mixture may rise to the top as it boils, so again, be careful.

Carefully remove from heat. Stir in salt. Allow to cool, but not completely. Add pecans. Add between layers of cake when warm.

Stack cake layers,spreading caramel filling in between. Save ¼ of the filling to add on top of the cake when finishing.

Frost sides and top of cake with cream cheese caramel frosting.

Pipe icing around bottom and top edges of cake.

Pour rest of caramel filling to cover the center of the cake's top.

Add edible glitter and sea salt if desired.