Instructions:
For the Cake:
Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or spray with cooking spray.
Beat butter with an electric mixer until creamy. Gradually add the light brown sugar and granulated sugar, beating until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Beat until just combined, being careful not to overmix.
Fold in toffee chips and chopped pecans.
Spoon the batter into the prepared Bundt pan, spreading it evenly.
Bake for 85 minutes, or until a wooden pick inserted into the center comes out clean. To prevent excess browning, loosely cover the cake with foil after the first 45 minutes of baking.
Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.
For the Caramel Drizzle:
In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently.
Reduce heat and let the mixture simmer for about 8 minutes, whisking frequently until thickened and caramelized.
Remove from heat and stir in the butter and vanilla extract. Let the caramel drizzle cool for about 5 minutes, but make sure to spoon it over the cake while it’s still warm.
Serve:
Drizzle the warm caramel sauce generously over the cooled pound cake, and enjoy the rich flavors of brown sugar, toffee, pecans, and caramel in every bite! Enjoy!
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