Chop and toast the 2 cups of pecans. You'll need to save ½ cup for the glaze. (see notes on how to toast. )
Grease and flour a 12 cup bundt pan or a 10-inch tube pan. You may use a baking spray with flour but I find it doesn't do too well for me.
Heat oven to 325℉
Sprinkle ½ cup of the chopped pecans on the bottom of the bundt pan.
Beat the softened butter and cream cheese in a large bowl with electric mixer on medium speed until well mixed.
Beat in the brown sugar for about 5 minutes or until very light.
Add the eggs in, one at a time beating well after each addition.
Fold in the flour just until combined. Do not overmix.
Stir in the vanilla, 1 cup chopped toasted pecans and the brickle bits.
Spoon the batter into the prepared pan.
Place the bundt pan on a baking sheet and slide into oven.
Bake for 1 hour 15minutes to 1 hour 30 minutes or until wooden toothpick comes out clean.
Cool in pan for 10 minutes. Remove to cooling rack to cool completely.