In a small skillet over medium heat, melt the unsalted butter with the light brown sugar until it dissolves and just begins to bubble, about 2 minutes. Stir in the chopped toasted pecans and 1 tablespoon of the caramel sauce. Cook for 30–45 seconds, then remove from heat and let cool slightly. This creates a slightly sticky crumble to layer in the shooters.

Moisten Cake

If using plain cake crumbs, place the 3 cups of crumbled cake in a bowl. Sprinkle the espresso or strong coffee (2 tablespoons, optional) evenly over the crumbs and gently toss with a fork to distribute — you want them slightly moistened, not soggy. This step brightens flavors and helps the cake meld with the caramel and pudding.

Prepare Filling

If using instant vanilla pudding, prepare according to package instructions and chill until slightly set. Fold half (about 1/2 cup) of the whipped cream into the pudding to lighten it. Reserve the remaining whipped cream for topping.

Assemble Shooters

Spoon a thin layer (about 1 tablespoon) of caramel sauce into the bottom of each shooter glass (about 2–3 oz shooter cups). Add a layer of crumbled, moistened cake—about 2 tablespoons—pressing lightly. Pipe or spoon about 1 tablespoon of the pudding-whipped cream mixture over the cake. Add a spoonful (about 1 teaspoon) of the caramel-buttered crumble made earlier. Repeat with another thin cake layer (1–2 tablespoons) and a small dollop (about 1 tablespoon) of remaining pudding mixture so each shooter has 2 cake layers and 2 cream layers total. Finish each shooter with a final swirl of the reserved whipped cream (about 1 tablespoon) on top.

Finish & Garnish

Drizzle the remaining caramel sauce (reserve about 2 tablespoons) over the whipped cream top of each shooter. Sprinkle a pinch (about 1/8 tsp) of flaky sea salt over the caramel on each shooter to balance sweetness. Garnish with a few mini chocolate curls or shavings and a tiny pinch of the leftover chopped toasted pecans.

Chill & Serve

Chill assembled shooters for at least 30 minutes to let layers settle and flavors meld. They can be made up to 24 hours ahead if stored covered in the refrigerator. Serve chilled; allow shooters to sit at room temperature 5–10 minutes before serving if they were refrigerated for more than an hour so the caramel is slightly softer.