1. Preheat oven to 350F. Spray a 12-count muffin tin + 3 extra muffin cavities in a second muffin tin pan with nonstick cooking spray. (this recipe makes 15 cakes total)

2. In a large skillet, over medium heat, Add butter to a medium saucepan over medium heat. Once melted, add in the pecans and cook 2-3 minutes until slightly toasted. Add in the brown sugar, heavy cream, salt and cinnamon. Allow mixture to bubble 2 minutes to slightly thicken, then remove from the heat.

3. In a large mixing bowl, add butter, sugars, eggs, vanilla extract, sour cream and milk. Whisk to combine. Add flour, baking soda, baking powder, salt and cinnamon. Whisk just until combined. Scoop into muffin tin, over top of the pecan pie filling.

4. Bake in preheated oven 15-20 minutes, or until a toothpick inserted into the cake center comes out clean. Allow to cool 3-4 minutes. Run a knife along the edges of the cakes, just to ensure they are loose. Using a wire cooling rack, place on top of the muffin tin. Holding the muffin tin with an oven mit and the wire rack with the other hand, flip the muffin tin over so that the cakes are inverted. Lift the muffin tin pan up. The cakes should slide out. If some of the peca pie filling sticks to the bottom, just scoop it out and place on top of the cake.

5. When ready to serve, (I recommend serving warm), make the caramel sauce. In a medium sized heavy-duty saucepan, add sugar over medium-low heat. Do not stir the sugar, allow it to start to melt around the edges. Once it melts around the edges, use a wooden spoon or heatproof spatula, to gently stir the sugar. The melted sugar will turn from a light gold to a light amber. Keep gently stirring the caramel to make sure all the sugar lumps are dissolving.

6. Once the sugar is completely melted, add butter, and stir to combine and melt the butter.

7. Slowly whisk in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble. Be careful in this step. After all the heavy cream has been added, allow the mixture to boil for 30 seconds. Remove from the heat. Pour into a clean glass jar to store. Allow to cool slightly before using. You may store the leftover caramel in the refrigerator for up to 1 month. The caramel solidifies in the fridge. Reheat in the microwave or on the stovetop to your desired consistency.

8. Serve the warm pecan pie cakes with a scoop of vanilla ice cream and caramel. Enjoy!