Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper, leaving a bit of an overhang on the sides for easy removal later.
In a large mixing bowl, combine the box cake mix, 3 large eggs, 1/4 cup of water, and 2 tablespoons of vegetable oil. Beat the mixture on medium speed until smooth and well combined, about 2 minutes.
Spread the batter evenly onto the prepared baking sheet. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, gently lift the cake out of the pan using the parchment paper and transfer it to a cooling rack. Allow it to cool completely.
While the cake is cooling, beat 1/2 cup of softened unsalted butter with 2 cups of powdered sugar until smooth. Add 1/2 cup of caramel sauce and 1 teaspoon of vanilla extract. Mix until well combined and creamy.
In another bowl, whip 1 cup of heavy whipping cream until soft peaks form. Gently fold the whipped cream into the caramel filling until fully integrated.
Once the cake is completely cooled, dust the top with 1 tablespoon of powdered sugar. Spread the caramel cream filling over the cake, leaving a small border around the edges. Sprinkle 1 cup of chocolate chips and 1 cup of chopped toasted pecans evenly over the filling.
Starting from one end, gently roll the cake into a tight cylinder using the parchment paper to help. Place it seam side down on a serving platter.
Refrigerate the rolled cake for at least 30 minutes to help it set. When ready to serve, slice the cake roll into pieces and enjoy!
