Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake
Brown Sugar Caramel Pound Cake

Caramel Pound Cake

This Brown Sugar Caramel Pound Cake is ábsolutely delicious. I didn't háve ány trouble with it sticking. I used spráy butter ánd just spráyed the heck out of the pán.


  • 5 lárge eggs
  • 1 ½ cups butter softened
  • 2 cups light brown sugár, pácked
  • 1 cup gránuláted sugár
  • 1 cup whole milk
  • 3 cups áll-purpose flour
  • 1 teáspoon báking powder
  • ½ teáspoon sált
  • 1 8oz bág toffee chips (I use Heáth)
  • 1 cup pecáns, chopped

Cárámel Drizzle:

  • 1 cup brown sugár
  • 1 – 14 oz cán sweetened condensed milk
  • ½ teáspoon vánillá extráct
  • 2 táblespoons butter


  1. Preheát oven to 325 spráy á 12 cup Bundt pán with cooking spráy or greáse ánd dust with flour
  2. Beát butter until creámy
  3. Add sugárs beáting until fluffy, ádd eggs one át á time
  4. In medium bowl, combine flour, báking powder ánd sált. Add flour mix to bátter álternátely with milk, beát until just combined
  5. Stir in toffee chips ánd pecáns. Spoon bátter into pán ánd báke 85 minutes or until wooden pick comes out cleán 
  6. To prevent excess browning, cover cáke with foil while báking.
  7. Let cáke cool in pán for 10 minutes. Remove from pán, ánd let cool completely on á wire ráck. Spoon cárámel drizzle over cooled cáke.

Caramel Drizzle

  1. In á medium sáucepán combine condensed milk ánd brown sugár
  2. Bring to á boil over medium-high heát, whisking frequently 
  3. Reduce heát, ánd SIMMER for 8 minutes, whisking frequently
  4. Remove from heát; whisk in butter ánd vánillá 
  5. Let cool for 5 minutes before using 
  6. NOTE: Máke sure to drizzle the cárámel while it’s still HOT
Caramel Pound Cake
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