Divide batter evenly among pans. Bake for 30-35 minutes, until set and a tooth pick comes out clean. Set aside until the cakes cool completely (or place in the refrigerator), then run a butter knife around the edges of the cakes to release them.
In a large bowl, cream together butter and cream cheese until smooth - around 5 minutes. Beat in vanilla and caramel sauce until combined then turn the mixer to low and add powdered sugar until smooth. Turn the mixer back to high speed and add heavy cream 1 tablespoon at a time, as needed until desired consistency is reached.
Place the first cake layer on a cake stand or plate. Spread 1/3 of your frosting over the top of the cake, smoothing it out towards the edges. Place the next layer on top, press down slightly to secure the next layer, and repeat with the frosting. Add the third layer on top and spread a very thin layer of frosting over the sides and top of the cake. Refrigerate until firm. Frost the sides and top of the cake with the remaining frosting. Drizzle some additional salted caramel sauce on top and sprinkle with chopped pecans. Return to the refrigerator for at least 15 minutes prior to serving.