Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. This is where the magic will happen—so treat it well!

Pop open those cans of cinnamon rolls like you’re starting your morning with a surprise. Set the icing aside (we’ll get to that later), and cut each cinnamon roll into quarters. Scatter the cinnamon roll pieces evenly across the bottom of the prepared baking dish.

Sprinkle the chopped pecans over the cinnamon roll pieces. The pecans are like little gems hidden in a treasure chest of carbs.

In a separate bowl, combine the brown sugar, instant vanilla pudding mix, cinnamon, and salt. Pour this mixture evenly over the cinnamon rolls and pecans. This step feels a bit like sprinkling fairy dust—except, you know, way more delicious.

Drizzle the melted butter over the sugary goodness. Then, pour the whole box of cake mix evenly over the top. Do NOT stir! Remember, this is a dump cake, not a stir cake.

Pour the milk over the cake mix to moisten it just a bit. Then drizzle the caramel sauce on top like you’re painting a masterpiece with sugar.

Bake in the preheated oven for 35-45 minutes or until the top is golden and bubbly, and your kitchen smells like you’ve been baking for hours (even though you totally haven’t).

Once out of the oven, let the cake cool for about 10 minutes. Then, drizzle the reserved icing from the cinnamon rolls over the top. This is the pièce de résistance—the crowning glory on your masterpiece of sugary indulgence.