Instructions:
Step 1
Preheat your oven to 325°F (165°C). Grease a 12-cup Bundt pan with cooking spray or grease it and lightly dust with flour.
Step 2
In a large mixing bowl, beat the softened butter until creamy. Add in the brown sugar and granulated sugar, beating until fluffy. Add the eggs one at a time, ensuring each is fully incorporated.
Step 3
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this flour mixture to the batter, alternating with the whole milk. Beat until just combined.
Step 4
Stir in the toffee chips and chopped pecans until evenly distributed throughout the batter.
Step 5
Spoon the batter into the prepared Bundt pan and smooth the top. Bake for about 85 minutes, or until a wooden pick inserted into the center comes out clean. If the cake begins to brown too quickly, cover it loosely with foil during baking.
Step 7
Allow the cake to cool in the pan for 10 minutes before carefully removing it and transferring it to a wire rack to cool completely.
Step 8
While the cake is cooling, prepare the caramel drizzle. In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring the mixture to a boil over medium-high heat, whisking frequently.
Step 9
Once boiling, reduce the heat and let the mixture simmer for 8 minutes, continuing to whisk frequently.
Step 10
Remove the saucepan from the heat and whisk in the butter and vanilla extract until fully combined. Let the caramel sauce cool for about 5 minutes before drizzling it over the cooled cake.
Enjoy your decadent brown sugar caramel pound cake!