Brown Sugar Carmel Pound Cake

A Sweet Delight:
Dive into the world of decadent desserts with the Brown Sugar Carmel Pound Cake. This rich and flavorful cake promises a delightful blend of brown sugar and caramel, making every bite a memorable experience.

A Touch of Crunch:
Infused with crunchy toffee pieces and chopped pecans, this pound cake offers a delightful contrast of textures. The soft and moist cake paired with the crunch of nuts and toffee ensures a symphony of flavors and textures in every slice.

The Caramel Finish:
To elevate its taste, the cake is drizzled with a luscious caramel sauce. This warm and gooey drizzle not only enhances the cake’s appearance but also adds an extra layer of sweetness, making it a perfect treat for those with a sweet tooth.

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Brown Sugar Carmel Pound Cake

  • Author: Marsha



For the Cake:

1 ½ 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

½ teaspoon salt

1 cup whole milk

1 (8 ounce) bag toffee pieces

1 cup pecans, chopped

For the Caramel Drizzle:

1 (14 ounce) can sweetened condensed milk

1 cup brown sugar

2 tablespoons butter

½ teaspoon vanilla extract


Preheat oven to 325°F and spray a 12 cup Bundt pan with cooking spray with flour.

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.

In a medium bowl, combine flour, baking powder, and salt. Add the flour mixture to the batter alternately with milk, beat until just combined.

Stir in toffee chips and pecans. Spoon batter into the pan and bake for 85 minutes or until a wooden pick comes out clean. To prevent excess browning, cover the cake with foil while baking.

Let the cake cool in the pan for 10 minutes. Remove from pan, and let it cool completely on a wire rack. Spoon Caramel Drizzle over the cooled cake.

Directions for Caramel Drizzle:

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.

Reduce heat, and simmer for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla.

Let cool for 5 minutes before using. Note: Drizzle the caramel while it’s still HOT. When cooled, the caramel does somewhat harden.

Enjoy your delicious Brown Sugar Carmel Pound Cake!

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