Preheat oven to 375 degrees. Line 2 jelly roll pans with parchment paper and lightly spray the parchment paper with non-stick spray. Set aside.
Make cake batter. Add the eggs to the bowl of your stand mixer. Whisk on high for approximately 6 minutes. Add the cake mix, water, vegetable oil and whisk on medium for 30 seconds.
Bake cake. Divide the batter evenly between the two prepared jelly roll pans. Place the pans in the oven side-by-side and bake for 10-12 minutes or until the cake lightly bounces back after pressing in the center.
Lay out dish towels. While the cake bakes lay out two clean dish towels and lightly dust them with the powdered sugar. This keeps the cake from sticking to the towels.
Remove and cool. When the cake has finished baking remove the pans from the oven and very carefully flip each pan over onto the kitchen towel. Peel off the parchment paper. Starting with a short side of the cake roll the cake up in the towel. Let the cake cool completely like that.
Preheat oven to 350°F. Lightly spray baking dish with non-stick spray. Mix all ingredients together in a bowl. Then pour into your greased dish. Bake for 45 minutes. Use a spoon to stir the filling every 15 minutes as it bakes. When the timer goes off remove the filling and cool.
Add chopped pecans. After frosting the cake rolls spread coat each with 1 cup of chopped pecans. Cut the ends off of the cake to give it a neat appearance and then serve cake immediately..