Brown Sugar Pound Cake

Take this Brown Sugar Pound Cake to your next social event and don’t forget to bring the recipe!  This is my most asked for recipe from friends and family.  I always make it during the Fall months.

Brown Sugar Pound Cake - Lady Behind The Curtain

Make sure you add this recipe to your Thanksgiving menu!

Don’t forget to pin it to your Fall and Cake boards!

Brown Sugar Pound Cake - Lady Behind The Curtain

This Brown Sugar Pound Cake offers such WONDERFUL caramel flavor and is VERY moist. The recipe for the Caramel Drizzle is DELICIOUS and makes enough so you can save some for ice cream.

Brown Sugar Pound Cake - Lady Behind The Curtain

The Brown Sugar Pound Cake batter fits perfectly in a 12.5 cup bundt pan and bakes beautifully to the top.

Brown Sugar Pound Cake - Lady Behind The Curtain

Brown Sugar Pound Cake - Lady Behind The Curtain

Cool cake in pan a few minutes.

Brown Sugar Pound Cake - Lady Behind The Curtain

Remove from pan and cool completely on a wire rack.

Brown Sugar Pound Cake - Lady Behind The Curtain

Drizzle Caramel Sauce over top of bundt cake.

Brown Sugar Pound Cake - Lady Behind The Curtain

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Brown Sugar Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 55 minutes

Yield: 12-16 servings

Brown Sugar Pound Cake

WONDERFUL caramel flavor and is VERY moist.


  • 1-1/2 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
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 – 8 ounce bag of toffee bits
  • 1 cup pecans, chopped
  • 1 recipe CARAMEL DRIZZLE


  1. Preheat oven to 325 degrees.
  2. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
  3. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
  4. Spoon batter into prepared pan.
  5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
  6. Cover top of cake with foil to prevent excess browning if necessary.
  7. Let cake cool in pan for 30 minutes.
  8. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
  9. Spoon Caramel Drizzle over cooled cake.


This recipe is from Lady Behind The Curtain

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Brown Sugar Pound Cake — 119 Comments

  1. This is a delicious cake. I used s.r flour vs a.p flour (omitting baking powder and salt) and 2% milk vs whole. I must have a smaller bundt pan than 12.5 cups cuz I have too much batter. Had to make a small round pan for left over batter but this cake will def be made again. Would also be awesome as cupcakes!

  2. I can’t wait to make looks delicious, love to bundt pan as well, does anyone know who makes it and where I can one?

  3. Made this delish cake, old fashioned recipe, took one look at it and knew it would be wonderful. Didn’t disappoint! My only issue was the glaze. You really do need to stir constantly otherwise the sugar and condensed milk combo will burn. Otherwise, just yummo!

  4. Oh, my – I made this for our rain delayed July 4th cookout today. Universal response was 10′s all around. Definitely a keeper recipe. I made it just as written, except that I had to make 4/5 of the recipe – I have a 10 cup bundt pan. With the smaller pan, it only needed 65 minutes baking time. So so moist and good. Thanks so much for sharing this recipe with us!

  5. My cake was a little dry, any suggestions? I followed recipe exactly. It was really good, just a little dry.

  6. Will the cake work if the nuts are omitted? I have a nut hater in the house – LOL. I know that the Tunnel of Fudge cake requires the nuts to make it work, which is why I’m asking. This looks simply divine!

    • Hi Cassandra,
      I don’t see why not. They are just there for added flavor. They don’t have anything to do with the rising of the cake. Good Luck! :)

  7. Will this work in just a regular glass pan? I got all the ingredients and swore we had the right mold, but we don’t.

      • Hi Robin,
        Having never tasted the almond milk it’s hard to say. If it doesn’t have a strong flavor then I would say go ahead and try it. The flavors of toffee bits, nuts and brown sugar are strong flavors and should mask the different flavor of your almond milk. Good Luck! :)

  8. My cake came out of the pan beautifully. I have always heard that you should take a cake out of bundt or similar type pans in 10 mins. That is what I did and not a crumb out of place. Thanks

  9. It does need a 12-cup bundt pan. You can use a 10-cup, but you’ll have a couple cups of extra batter for a small pan. Don’t forget to grease & flour!

  10. It’s my birthday today and when I saw this recipe on Pinterest, I knew I had to make it! It’s in the oven smelling heavenly…and the batter tasted awesome. Yum! Thank you!

  11. this cakes looks so delicious and pound cakes are my favorite; however, I am not sure about the toffee bits. Will they melt during the baking process, if not are they crunchy.

    • Hi Wanda,
      You’re going to LOVE this cake. With all the brown sugar and toffee bits you don’t need any other flavoring or extract. :)

  12. This looks so good. Cannot wait to make it. Our church is having a bake sale tomorrow and this will be one cake I take to sell. Thanks so much for the recipe.

    • Hi Christina, I really don’t know. This cake has such a wonderful caramel/toffee flavor. All I can say is try it. My hope is the chocolate won’t take over and it will kind of take a back seat to the toffee. Good Luck! :)

      • Hi Christina… Did you like how it turned out with the chocolate covered toffee? I’m making it tomorrow and accidentally got chocolate covered! Thanks!

    • Ifound Heath toffee bits at my local grocery store. One time I had to improvise and use a Heath candy bar by shaving off the toffee because my children had ate the bits.It actually turned out quite delicious.

  13. Does the cake keep well? I would love to make it today for Christmas Eve tomorrow, but was curious if anyone had tried refrigerating it over-night.

  14. Made this cake yesterday. It was a huge hit with my family! I put 1c of heavy whipping cream instead of milk. Super moist & flavorful! Thank you Soo much for these happy memories.

  15. I made this for Christmas dinner tonight and it was super yummy. I totally left out the nuts and used a sheet cake pan. It was just perfect. I may use the bundt cake pan next time because the best part was the ‘crust’. So chewy and carmelized. So having edges on each slice would make it even better. But if anyone is wondering how it translates into a non-bundt cake pan, it was wonderful.

  16. This cake is the best!
    I made it with the glaze, and then decided the glaze wasn’t necessary.
    People always ask for the recipe.
    I make as it is written. I did use almond milk once, and it was just fine.
    If you want to impress this is the cake.

  17. I bought a 12 cup bundt pan and I had the biggest mess. It was to small. When I spooned it in the bundt pan it wasn’t all the way to the top. But once it started cooking, it spilled down the sides and burned on the bottom of the oven. It may have over cooked because it crumbled when i cut into it. I’ve tried the cake and it’s a great cake. I wonder why my 12 cup pan won’t work?

  18. Okay don’t make the mistake of substituting self rising for the all purpose flour. It was a nightmare. I remade it today with all purpose and it is perfect.

  19. Having hard time funding toffee bits. Stores only have chocolate with toffee bits.can I use caramel squares instead?

    • Hi Kim, Yes I think you can and cut them up into small pieces. Do you have a Walmart near you? That’s where I find them. :)

  20. Sheryl my guest love you and the cake! I am diabetic so had to make a few changes. I went with Reduced fat milk, used half the sugar and omitted the Toffee and no caramel drizzle for me. Marvelous is all I can say!! I also calculated the cost of making it and it is around $9.00 the way i did it. Just in case you want to sell one.

  21. I made two of these cakes for the Memorial Holiday. Took one to a BBQ…they loved it! Thank you! I love caramel and for a change I now have a cake to bake other than chocolate…

  22. I made this in a metal circular cake pan and it turned out great! I’m 13 by the way, so I think it actually wasn’t that hard:)

  23. Thanks for sharing. I have made this twice now and everyone loves it. The first time I made it gluten free for a co-worker and my office mattress devoured it. The second time I made it for a family reunion and my hubby started stealing the batter. Good thing I have a 10 cup Bundt pan.

  24. I made this the other day and brought it to work. It was a hit!!!! Compliments all around. This might be my new signature dish! My caramel drizzle came out lighter. Not that it matters but any reason as to why?

    • Hi,
      I’m so glad everyone liked it. What do you mean by lighter? In color? It could be just the lighting in the picture to make the sauce look darker than it is. :)

  25. Maybe that’s what it is. In the picture the glaze looked more caramel-ish mine came out looking more like a cream so to speak. I just wanted to make sure there wasn’t a certain condensed milk I was supposed to use.

  26. I took this cake for a Labor Day brunch and it was a big hit! The only adjustment I will make next time, is to bake it for 70 minutes. Mine was slightly over-baked at 75 minutes. Thanks for a great recipe!

  27. I saw this on Pinterest a while back and pinned it. I was looking for a recipe to make for my boss’ birthday luncheon at work, and I remembered this. She likes snack- and bundt-type cakes so I thought I’d try this one. It was delicious. I did mix it more as I would a traditional pound cake; beating each egg in for about 2 – 4 minutes each until the sugars were starting to dissolve. I’m glad I used my 15-cup anniversary bundt because this baked right to the top of it! I let mine set in the pan for about 5 – 10 minutes, and then inverted it over a rack and let it set for another 5 minutes before removing the pan. It released perfectly and looked gorgeous. We didn’t cut into the cake until the next day at lunch, and it sliced beautifully and was very moist. It had the classic dense, yet tender crumb of a pound cake. Everyone enjoyed it. I would definitely make this again. The caramel icing was a nice touch, and made this cake look and taste special, which was perfect for the party. However, the cake was very delicious on its own and I’m not sure I would always use the caramel icing in the future. Very tasty recipe and I’ll be copying it to my family cookbook. Thanks!

  28. I made this today, and it was delicious! What is the best way to store it? Can it just be left out covered, or does it need to be refrigerated? Thanks!

    • Hi Ashely,
      I’m so glad you liked the cake. I would say it can stay on the counter for a couple of days but if you still have some left after that I would refrigerate it. :)

  29. I’ve made this several times since I first pinned it. This cake recipe is absolutely perfect as it is! Use a good quality bundt pan. Take your time working it loose from the pan. Try not to go into cardiac arrest or diabetic coma while you try to consume it all in one sitting! I use Nordic Ware’s Heritage Bundt Pan–love the swirls, which catch the glaze beautifully!)

  30. Hi Mrs. Sheryl I just finished baking this cake. I followed your recipe exactly but I think my oven cooks a little faster. My cake turned out a little browner on the bottom compared to your cake and the taste had a hint of being burnt. Other then that it looked so good when I cut it so I’m thinking to make a trifle and use the caramel sauce along with custard. Next time I will adjust my temperature and not cook it as long. Thank you for sharing this recipe :)

  31. I just saw and pinned an apple caramel bunt cake with a cream cheese filling in the middle. Do you think the cream cheese filling would work in this cake.?

    • Hi Kathy,
      I don’t think you would want to add anymore moisture to this cake. It is already VERY moist. I think if you were to add the cream cheese filling it would probably fall apart.

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