3 tbsp. prepared caramel ice cream topping from a jar
2 cups confectioner's sugar
Begin by making the buttered pecans.
In a medium heavy skillet, melt 2 tbsp. of the softened butter over medium heat.
Add the pecan halves and cook, stirring very often for 3-5 minutes or until lightly toasted and fragrant, taking care not to burn.
Remove from heat and allow to cool for 5 minutes.
Finely chop and set aside.
Preheat oven to 350 degrees.
Spray a 10-cup bundt pan generously with non-stick cooking spray and set aside.
In the bowl of a stand mixer, combine the remaining 8 tbsp. of softened butter, the melted Smith's butter pecan ice cream, sugar and salt. Mix on low speed until combined, then mix on medium speed for 1 minute. With the mixer on low speed, add the eggs one at a time, then add the vanilla extract.
In a medium bowl, combine the baking powder with the all-purpose flour and 1 cup of the finely chopped buttered pecans. Gradually add the dry ingredients to the mixer and mix on low speed until combined, then beat for 2 minutes on medium speed.
Pour batter into prepared pan and smooth into an even layer. Bake in the preheated oven for 55 - 65 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile make the drizzle: Add melted butter, Smith's half & half and prepared caramel ice cream topping to a medium bowl.
Using an electric mixer or a whisk, combine until smooth. Gradually add the confectioner's sugar and beat until smooth and creamy, 45-60 seconds.
Drizzle over the cooled cake allowing icing to run down the sides of the cake. Sprinkle the top of the cake with the reserved 1 cup of finely chopped buttered pecans.