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Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake is a rich, buttery, and indulgent dessert that combines the deep flavors of brown sugar, crunchy pecans, and toffee chips.
Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Indulgent
Servings: 12 servings
Calories: 620kcal

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Saucepan

Ingredients

For the Cake:

  • 1.5 cups butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup whole milk
  • 1 8 oz bag toffee chips (Heath recommended)
  • 1 cup pecans, chopped

For the Caramel Drizzle:

  • 1 14 oz can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • 0.5 teaspoon vanilla extract

Instructions

  • Preheat oven to 325°F. Grease a 12-cup Bundt pan with cooking spray or butter and dust with flour.
  • In a large mixing bowl, beat butter until creamy. Add brown sugar and granulated sugar, beating until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually add the dry ingredients to the batter, alternating with the milk, mixing until just combined.
  • Stir in toffee chips and chopped pecans.
  • Pour batter into the prepared Bundt pan and bake for about 85 minutes, or until a wooden pick inserted in the center comes out clean.
  • To prevent excessive browning, cover the cake loosely with foil during the last 20 minutes of baking.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  • In a medium saucepan over medium-high heat, combine sweetened condensed milk and brown sugar. Bring to a boil, whisking frequently.
  • Reduce heat to a simmer and cook for 8 minutes, whisking continuously.
  • Remove from heat and whisk in butter and vanilla extract.
  • Let the caramel cool for 5 minutes, then drizzle over the cooled cake while it is still warm.

Notes

This cake is best served at room temperature to allow the flavors to fully develop. Drizzle the caramel while it's still warm for a smooth and glossy finish.

Nutrition

Calories: 620kcal | Fat: 35g