Step 1

Spray a tube pan with non-stick spray or spread an even coat of solid vegetable shortening then dust with flour.

Step 2

Preheat oven to 350 degrees F

Step 3

Cream butter, shortening, brown sugar and granulated sugar together until smooth.

Step 4

In a bowl, add the all purpose flour, baking powder and salt. Whisk to combine and set aside.

Step 5

Combine whole milk, heavy whipping cream and vanilla in a small bowl.

Step 6

Add eggs to sugar mixture one at a time beating well after each addition. (Beat about 30 seconds after each addition.)

Step 7

Add the flour mixture alternately with the milk mixture, beginning and ending with flour. (You add 1/3 of flour, 1/2 of milk, 1/2 of flour, 1/2 of milk and last 1/3 of flour.)

Step 8

Pour 1/2 batter into tube pan.

Step 9

To remaining batter add pecans and caramel bits, fold to combine.

Step 10

Pour remaining batter in tube pan.

Step 11

Bake 80 to 85 minutes at 350 degrees or until cake skewer inserted into cake comes out clean or with dry crumbs.

Step 12

Allow cake to sit in pan on a wire rack 20 minutes before inverting on a serving tray to cool completely.

Step 13

Top with Caramel Sauce and pecans.