Preheat oven to 350°. Grease and flour a 10-in. Bundt tube pan and set aside.

Cream butter and sugar until light and fluffy. Beat in vanilla or cookie nip and 1 egg at a time, beating well after each addition.

In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick).

Scoop out 1 cup of batter and mix in a 2 tbsp caramel sauce. (1 tbsp if it’s a loose sauce). Stir until mixed.

Fill the bottom of the Bundt pan with regular batter, top with the caramel batter, then cover with the remaining regular batter.

Transfer to prepared pan.

Bake until a toothpick inserted in center comes out clean, 45-50 minutes.

Cool in pan 10 minutes before removing to a wire rack to cool completely.

Icing

For icing, beat 1 cup caramel sauce and 1 cup confectioners' sugar thinned out with heavy whipping creme spoon over cake.