Grease and flour (or spray with nonstick spray) a standard bundt pan; set pan aside.

Preheat oven to 350°F.

Using a countertop or handheld mixer, beat the butter and sugar together until light and fluffy (~3-4 minutes on medium speed).

Add the eggs one at a time, mixing after each addition.

Add the flour, salt, milk and vanilla; mix on low speed for 3-4 minutes, or until well combined. (Tip: Don’t forget to scrape sides of the bowl!)

Transfer batter into prepared bundt pan.

Bake at 350°F for 75-80 minutes, or until a toothpick inserted into cake comes out mostly clean.

Let cake cool in pan for 10 minutes. Transfer cake to a cooling rack until completely cool.

Slice the cooled pound cake into 1” cubes.

Using a medium bowl, add the sugar and pumpkin pie spice; mix until well combined. Set aside.

Using a large skillet, add 2 Tbsp of butter and place over medium heat. Once melted, add half of pound cake cubes. Cook, rotating as needed, until cubes have browned on all sides. Remove toasted cubes from skillet and toss in sugar-pumpkin spice mixture. Repeat process with remaining butter and pound cake cubes.