Preheat your oven to 350°F (175°C).

In a small saucepan, melt 1/2 cup of butter over medium heat. Stir in the brown sugar until dissolved and bubbly, about 3-4 minutes.

Pour the butter and brown sugar mixture evenly into the bottom of a greased 9-inch round cake pan. Arrange the pecan halves over the mixture in a single layer.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the 1/2 cup of softened butter with the granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Carefully spread the batter over the pecans and caramel mixture in the cake pan.

Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edges to loosen.

Invert the cake onto a serving plate, ensuring the pecan layer is on top.

Let cool completely before serving.

For a coconut twist, sprinkle shredded coconut over the caramel and pecan layer before adding the batter. You can also incorporate a splash of bourbon into the caramel mixture for added depth of flavor. If you’re feeling adventurous, try using walnuts instead of pecans or add a hint of cinnamon and nutmeg to the cake batter for a warm, spiced version. To make a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.