Preheat your oven to 350F degrees. Coat a 9x13-inch baking pan with nonstick cooking spray.
In a large bowl stir together the dry cake mix, yogurt, 3/4 cup water until well blended. Gently stir in half the chopped pecans.
Transfer mixture to the prepared baking pan. It will be very thick and take some work to spread it out. Smooth out the top.
Bake until a thin knife or toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and place the pan on a wire rack to cool completely, about 1 hour.
In a microwave safe bowl, heat the caramel for about 30 seconds or until hot. Drizzle over the cooled cake. Sprinkle with chopped pecans. Cut into 12 even pieces
Notes
Serving size: 1 slice (1/12th recipe)WW Points: 9Check your WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)5PointsPlus (Old plan)No pecans? Use whatever chopped nuts you prefer—walnuts, almonds, macadamia nuts or peanuts would all be great.No devil's food cake mix? Any chocolate cake mix will work.No light caramel dip? Any caramel syrup will work. I used caramel ice cream topping. Just adjust calories and WW Points accordingly if that's a concern.