Preheat the oven to 325 degrees. Spray a Bundt pan with baking spray.

In a large bowl combine the flour, sugar, brown sugar, salt, baking powder, and baking soda. Mix well and set aside.

In another large bowl cream the butter. Add in the caramel creamer, vanilla, bourbon, and eggs and mix until blended.

Add the flour mixture to the butter mixture and mix until combined.

Pour into the Bundt pan and bake for 50-55 minutes or until a toothpick inserted into the cake comes out clean.

As soon as the cake comes out of the oven use a skewer and poke holes in it while it's still in the pan.

To make the bourbon butter sauce combine all ingredients in a small saucepan over medium heat. Cook for 10 minutes, stirring frequently, but not allowing it to boil. Remove from heat and immediately pour over top of the cake in the pan.

Allow the cake to cool completely before running a butter knife around the edges then inverting it onto a plate.

To make the caramel sauce combine the sugar and water in a heavy bottom medium saucepan over medium heat. Increase the heat to medium high and boil, stirring on occasion, until the mixture turns amber in color.

Immediately remove from heat and slowly add in the heavy cream while stirring. The mixture will bubble and spit so be careful.

Add in the butter and salt and mix until combined. Allow to cool for 5-10 minutes then drizzle over top of cooled cake. Sprinkle with the pecans.