Caramel-Pecan Monkey Bread

Preheat the oven to 350°F. Brush a 10-inch tube-shaped baking dish with butter.Place 1/3 cup of caramel on a baking sheet. Sprinkle with 1/3 cup pecans. In a shallow bowl, combine the sugar and nutmeg. In another shallow pan, pour the butter.Roll out one package of sponge cake batter. Cut each cookie into 4 pieces. Roll each piece in the melted butter and then in the sugar mixture. Put each one in the mold, closing the bottom. Drizzle with 1/3 cup caramel and sprinkle with 1/3 cup pecans. Repeat, spreading the remaining batter, caramel, and nuts in layers, finishing with 1/3 cup of caramel.Bake until the top is golden brown and slightly crispy, 30 to 35 minutes. Remove from the oven and immediately place on a large serving platter.