Preheat the oven to 350 degrees F and grease the bundt pan with baking spray, then set it aside.

Peel the skin off the pears, remove the core, and dice them, transferring them to a bowl. Mix the diced pears with sugar and cinnamon until well coated, then set aside.

In a medium bowl, combine flour, sugar, baking powder, and salt, and set aside.

In a large bowl, beat eggs, oil, milk, and vanilla extract using a whisk. Gradually add the flour mixture in batches, mixing until everything is well incorporated.

Pour about one-third of the cake batter into the prepared bundt pan. Add about half of the pear sugar mixture over the batter. Repeat this layering with the remaining batter and pear mixture, ending with a layer of cake batter.

Place the bundt pan in the oven and bake for 1 hour 20 minutes or until a toothpick inserted comes out clean.

Once done, allow the cake to cool for 20 minutes on a wire rack. Slowly invert the pan upside down over a plate and remove the bundt pan carefully.

Meanwhile, prepare the caramel sauce. In a skillet, melt brown sugar over low heat. Add butter and stir until melted and combined with the sugar. Then, add heavy cream and stir continuously for a couple of minutes. Remove the skillet from the heat and add vanilla. Allow the sauce to cool for 15 minutes; as it cools, the caramel sauce will thicken slightly.

Drizzle the caramel sauce over the bundt cake and slice to serve. Enjoy!