Bake at 300°F for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325°F and bake for an additional 30 minutes.
Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if needed.
Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most should bake into the top layer of crust.
Turn the cake onto another plate so that the nuts are on top. Drizzle cake with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!
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