Toffee Pecan Bundt Cake with Caramel Drizzle

Preheat your oven to 325°F (163°C). Generously coat a Bundt pan with non-stick baking spray with flour.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Gradually add the flour mixture to the butter mixture alternately with the whole milk, beginning and ending with the flour mixture. Mix until just combined.

Fold in the milk chocolate toffee pieces and chopped pecans.

Pour the batter into the prepared Bundt pan and spread it evenly.

Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.

For the Caramel Drizzle:

In a medium saucepan over medium heat, combine the sweetened condensed milk, light brown sugar, and unsalted butter. Stir continuously until the mixture comes to a boil.

Remove from heat and stir in the vanilla extract. Let it cool slightly before drizzling over the cooled cake.

Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 95 minutes

Calories: 480 kcal per serving | Servings: 12

Enjoy every bite of this heavenly treat!