Follow the steps for making the vanilla cake. Bake for 30 minutes at 350°F, or until golden brown and a toothpick inserted in the center comes out mostly clean, in 3 greased 6 inch rounds. Place in the refrigerator to chill.
Prepare the filling while the cakes are cooling. Follow the steps for making the caramel. 1/2 cup caramel should be set aside for pouring over the top of the cake. Stir the remaining 1 1/2 cups caramel with the chopped pecans to combine. Allow 15 minutes for cooling before transferring to a piping bag and setting aside.
To prepare the buttercream, whisk together the butter, cream cheese, powdered sugar, vanilla, and salt. Scrape down the sides of the basin and beat for 2 minutes, or until the mixture is light and fluffy.
Place the first layer on a cake stand or flat plate to begin assembling the cake. Half of the caramel praline filling should be piped around the cake. Repeat with the remaining half of the filling and the second layer on top of the filling. Cover the top and sides of the cake with cream cheese frosting, pushing down to cover the sides. Place the cake in the refrigerator for 15 minutes to chill. This will aid in the setting of the icing and filling.
Warm the remaining 1/2 cup of caramel in a microwave-safe dish while the cake is chilling. Pour over the cake’s top, allowing it to flow down the edges. Crush up pecans and sprinkle on top of the cake. Enjoy!