Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a 12-cup Bundt pan by spraying it with cooking spray or greasing it and dusting with flour.
Prepare the Batter: In a large mixing bowl, beat the softened butter until creamy. Add the light brown sugar and granulated sugar, and continue beating until fluffy. Add the eggs, one at a time, beating well after each addition.
Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Add Dry Ingredients to Batter: Gradually add the flour mixture to the batter, alternating with the whole milk. Beat until just combined, being careful not to overmix.
Fold in Toffee Chips and Pecans: Gently fold in the toffee chips and chopped pecans until evenly distributed throughout the batter.
Transfer Batter to Pan: Spoon the batter into the prepared Bundt pan, spreading it evenly.
Bake the Cake: Place the pan in the preheated oven and bake for approximately 85 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. If the cake begins to brown too much on top, cover it loosely with aluminum foil during the last 20-30 minutes of baking.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before carefully removing it from the pan and transferring it to a wire rack to cool completely.
Prepare the Caramel Drizzle: While the cake is cooling, prepare 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 simmer for 8 minutes, whisking constantly. Remove from heat and whisk in the butter and vanilla extract. Let cool for 5 minutes before using.
Drizzle Caramel Over Cake: Once the cake has cooled completely, spoon the prepared caramel drizzle over the top of the cake, allowing it to drip down the sides.
Serve and Enjoy: Slice the cake and serve it on its own or with a scoop of vanilla ice cream for an extra indulgent treat. Enjoy!
