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1. Preheat the Oven
Preheat to 325°F (160°C). Grease and flour a 12-cup Bundt pan, or spray with non-stick cooking spray.
2. Cream the Butter and Sugars
In a large bowl, beat softened butter until creamy. Add light brown sugar and granulated sugar, beating until fluffy. Add eggs one at a time, mixing well after each.
3. Mix Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt.
4. Combine Wet and Dry Mixtures
Add the dry mixture to the butter mixture alternating with milk, beating until just combined. Do not overmix.
5. Fold in Toffee and Pecans
Gently fold in the toffee chips and chopped pecans.
6. Bake
Pour batter into the prepared pan.
Bake for 85 minutes, or until a toothpick comes out clean.
If it browns too quickly, tent loosely with foil for the last 20–30 minutes.
7. Cool
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the Caramel Drizzle
In a saucepan, combine sweetened condensed milk and brown sugar over medium-high heat.
Bring to a boil, whisking often.
Lower to a simmer for 8 minutes, stirring constantly.
Remove from heat, stir in butter and vanilla, and let cool 5 minutes.
9. Drizzle and Serve
Once the cake is completely cool, spoon the caramel drizzle over the top.
Let it drip naturally down the sides.
Serve as is or with a scoop of vanilla ice cream.
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