Begin by heating sugar in a saucepan over medium heat. Once it melts and turns amber, whisk in the butter, then add cream and salt. Allow it to cool.

Preheat your oven to 350°F (175°C). Grease and flour your cake pans.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and dark rum if using.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk until fully combined. Stir in the toasted pecans.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat together softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

Once the cakes are completely cool, layer them with frosting in between each layer and on the top and sides. Drizzle with the cooled caramel sauce.

Finish off with a sprinkle of chopped pecans for an appealing presentation.