Brown Sugar Caramel Pound Cake Recipe

Name: Brown Sugar Caramel Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup Butter, softened; 2 cup Light brown sugar, packed; 1 cup Sugar; 5 large Eggs; 3 cup All-purpose flour; 1 tsp Baking powder; 1/2 tsp Salt; 1 cup Milk; 1 bag toffee chips (8 oz.); 1 cup Pecans, chopped; 1 can Sweetened Condensed Milk; 1 cup Brown sugar; 2 tbsp Butter; 1/2 tsp Vanilla

Servings: persons

1 1/2 cup Butter, softened
2 cup Light brown sugar, packed
1 cup Sugar
5 large Eggs
3 cup All-purpose flour
1 tsp Baking powder
1/2 tsp Salt
1 cup Milk
1 bag toffee chips (8 oz.)
1 cup Pecans, chopped
1 can Sweetened Condensed Milk
1 cup Brown sugar
2 tbsp Butter
1/2 tsp Vanilla

1
Preheat oven to 325.
2
Spray a 12 cup Bundt pan with cooking spray with flour.
3
Beat butter until creamy.
4
Add sugars beating until fluffy.
5
Add eggs one at a time.
6
In medium bowl combine flour, baking powder and salt.
7
Add flour mix to batter alternately with milk, beat until just combined.
8
Stir in toffee bits and pecans.
9
Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean.
10
To prevent excess browning, cover cake with foil while baking.
11
Let cake cool in pan for 10 minutes.
12
Remove from pan and let cool completely on a wire rack.
13
Spoon Caramel Drizzle over cooled cake.
14
DRIZZLE: In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.
15
Reduce heat, and SIMMER for 8 minutes, whisking frequently.
16
Remove from heat, whisk in butter and vanilla.
17
Let cool for 5 minutes before using.
18
NOTE: Make sure drizzle is still hot.
19
When cooled the caramel somewhat hardens.

2277

kcal

Calories

112

Fat

295

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cup Butter, softened, 2 cup Light brown sugar, packed, 1 cup Sugar, 5 large Eggs, and more.

Yes, Brown Sugar Caramel Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Sugar Caramel Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions