BEST TOFFEE PECAN BUNDT CAKE WITH CARAMEL DRIZZLE FOR THE CAKE

INGREDIENTS:

For the Cake:

• Non-stick cooking spray with flour
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups unsalted butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 1 cup whole milk
• 1 bag (8-ounces) milk chocolate toffee pieces
• 1 cup pecans, chopped

For the Caramel Drizzle:

• 14 ounces (1 can) sweetened condensed milk
• 1 cup light brown sugar, packed
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat the oven to 325 degrees. Spray a 12-cup bund pan with non-stick cooking spray with flour and set aside.
2. In a medium bowl, stir together flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer, beat the butter until light and creamy. Add both sugars and beat again until fluffy. Add eggs one at a time, mixing until blended. Alternate adding in flour mixture and milk, mixing until just combined, being careful not to over mix …