Brown Sugar Pound Cake | Fill your home with the wonderful scent of Fall. This very moist delicious bundt cake is full of caramel bits, brown sugar and pecans, with tons of caramel flavor. Make sure you add this recipe to your Thanksgiving menu!
Be the hit of the dinner party and show up with this Brown Sugar Pound Cake. This is one of the most requested desserts among my friends and I’m it will be the same with yours. Spread the love and take the recipe with you to share. This is my most asked for recipe from friends and family. I always make it during the Fall months.
Let’s not forget about the amazing caramel that is drizzled over the top of the Brown Sugar Pound Cake! To get the recipe for this caramel—- click here—->>>>EASY CARAMEL DRIZZLE
The Brown Sugar Pound Cake batter fits perfectly in a 12.5 cup bundt pan and bakes beautifully to the top. It’s very important that you make sure your bundt pan will hold 12.5 cups of batter. The last think you need is a huge mess.
Cool cake in pan a few minutes.
Remove from pan and cool completely on a wire rack. Make sure you really prep your pan well. As you can see some of the toffee bits stuck to the pan. Thank goodness for the drizzle!
Drizzle Caramel Sauce over top of bundt cake. Great news! This caramel drizzle will harden. This makes transporting this Brown Sugar Pound Cake easy!
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 (find the link to this recipe down in the instuctions)
Preheat oven to 325 degrees. Spray a 12 CUP Bundt pan with nonstick baking spray with flour. Set aside. 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. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Cover top of cake with foil to prevent excess browning if necessary. Let cake cool in pan for 30 minutes. 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! Spoon Caramel Drizzle over cooled cake. Click Here to get the recipe ---->>>> EASY CARAMEL DRIZZLE
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