Brown Sugar Pound Cake w/ Caramel Drizzle

1 1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1  8 ounce bag of toffee bits
1 cup pecans, chopped 
 
Preheat oven to 325 degrees.  Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
Spoon batter into prepared pan.
Bake 75-85 minutes, or until toothpick comes out clean when inserted in middle.
Remove from oven and let cool in pan 30 mins.
Remove from pan and cool completely on wire rack.
 
Easy Caramel Drizzle Sauce
 
1  14 ounce can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract
 
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
Reduce heat, and simmer for 5 minutes, whisking constantly.
Remove from heat; whisk in butter and vanilla. Drizzle over cake while hot as it will harden a bit as it cools.
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