In a large mixing bowl using a hand mixer or stand mixer to whip together the instant pudding mixes and half and half. Beat until thickened but still pourable.
To the bowl add the cream cheese. Beat until completely incorporated about 2-3 minutes. By hand fold in 1 (8-oz) whipped topping.
To Assemble: Begin with 1/3 cubed cake, topped with 1/2 caramel pudding. Repeat cake and pudding ending with 3rd layer of cubed cake.
Topping: In a microwave safe bowl warm the dulce de leche for 20-30 seconds or just until pourable.
Drizzle 1/2 warm dulce de leche over the 3rd layer of cubed cake. Frost with the remaining 8 oz whipped topping.
Drizzle the whipped topping with the remaining dulce de leche and sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
Chill for at least 4 hours or overnight. Store chilled.
Notes
If you're unable to find caramel pudding, you can use butterscotch, instead.
Dulce de Leche is readily available in the Hispanics food section of most grocery stores.
If time is an issue, you can adapt this recipe using a butter pecan cake mix prepared per the package instructions. Use the amount of oil, water and eggs called for and bake it in a 13 x 9 inch pan.