Step 1: Prep the Pan

• Preheat oven to 350°F (175°C)

• Grease a 9×13-inch baking dish or line it with parchment paper

Step 2: Toast the Pecans

• Heat chopped pecans in a skillet over medium heat

• Stir occasionally until aromatic and golden (about 5 minutes)

• Set aside to cool

Step 3: Cream Butter and Sugar

• In a large bowl, beat butter and sugar until light and fluffy

• Add eggs one at a time, mixing well after each

• Stir in vanilla extract

Step 4: Mix Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt

• Gradually mix dry ingredients into the wet mixture, alternating with milk

• Do not overmix

Step 5: Add Pecans

• Fold in the toasted pecans gently

Step 6: Assemble the Cake

• Pour half of the batter into the prepared pan

• Drizzle half the caramel sauce over the batter

• Repeat with the remaining batter and caramel

• Swirl gently with a knife to create a marbled effect

Step 7: Bake

• Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean

• Cool completely before slicing and serving