In a medium saucepan over medium heat, melt granulated sugar, stirring occasionally until it turns a deep amber color, about 5-7 minutes. Quickly whisk in unsalted butter and cream until fully combined, then stir in a pinch of salt. Remove from heat and allow to cool.

Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them with butter or non-stick spray, then dusting with flour.

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy. Add large eggs one at a time, beating well after each. Mix in vanilla extract and dark rum. In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to wet ingredients, alternating with whole milk until smooth. Fold in toasted chopped pecans.

Divide the batter between prepared pans and smooth the tops. Bake for 35-40 minutes, checking for doneness with a toothpick. Let cool in pans for 10 minutes before transferring to a wire rack.

Prepare the cream cheese frosting by beating softened cream cheese and unsalted butter together until smooth, then gradually adding powdered sugar and vanilla extract until fluffy.

Level the cooled cake layers if needed. Place one layer on a serving plate, frost with cream cheese frosting, and drizzle with caramel sauce. Repeat with the second layer, then cover the entire cake with frosting and garnish with pecans and leftover caramel sauce.