Instructions

1. Preheat the Oven
Preheat your oven to 325°F (160°C). Prepare a 12-cup Bundt pan by greasing and flouring it or spraying it with non-stick cooking spray.

2. Prepare the Batter
In a large mixing bowl, beat the softened butter until creamy. Add both light brown sugar and granulated sugar, beating until fluffy. Add the eggs one at a time, mixing well after each.

3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.

4. Combine Batter and Dry Ingredients
Gradually add the flour mixture to the wet batter, alternating with the milk. Beat until just combined — do not overmix.

5. Fold in Extras
Gently fold in the toffee chips and chopped pecans until evenly distributed.

6. Bake
Transfer the batter into the prepared Bundt pan and bake for 85 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too much, cover loosely with foil for the last 20–30 minutes.

7. Cool
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Make the Caramel Drizzle
In a saucepan over medium-high heat, combine the sweetened condensed milk and brown sugar. Bring to a boil, whisking frequently. Reduce to a simmer for 8 minutes, whisking constantly. Remove from heat and stir in the butter and vanilla extract. Cool for 5 minutes before using.

9. Drizzle and Serve
Once the cake is cool, spoon the caramel drizzle over the top, letting it drip down the sides. Slice and serve — optionally with a scoop of vanilla ice cream for an extra treat.