Stir together cake mix, water, sour cream and eggs by hand.
Using a microwavable fluted Bundt pan (I use the Tupperware's Tupperwave 3 qt with cone) spread chopped pecans on bottom, pour cake mixture over pecans and drizzle caramel topping in the center of cake mixture being careful not to get any of the caramel on the cone or sides of pan. Let rest 5 minutes before cooking.
Microwave for 7 minutes on med (50%) power, then 7 minutes on high. Let rest 5 minutes. Invert on cake plate & enjoy.