Preheat the oven to 350°F. Grease a 12-cup Bundt pan very well with baking spray, or coat it with butter and flour. Make sure every groove and the center tube are coated.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt.

In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.

Add the dry ingredients to the wet ingredients. Stir with a sturdy spatula just until combined. The batter will be thick.

Fold in the chopped apples and pecans until evenly distributed. Do not overmix.

Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.

Bake for 60 to 70 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover the cake with foil during the final 15 minutes.

Let the cake cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack set over a baking sheet or parchment paper.

While the cake is still warm, use a skewer, chopstick, or thin knife to poke holes across the top of the cake.

For the glaze, combine the butter, brown sugar, milk, and salt in a small saucepan over medium heat. Stir constantly until the butter melts and the mixture reaches a gentle boil.

Boil the glaze for 2 minutes while stirring continuously. Remove from the heat and stir in the vanilla extract.

Slowly pour about half of the warm glaze over the warm cake. Let it soak in for 10 minutes, then pour the remaining glaze evenly over the cake.

Let the cake cool for at least 30 minutes before slicing and serving.