Brown Sugar Caramel Pound Cake

(from Lucianolinda’s recipe box)

Source: Arkansas Living- Jana Barns, Mountain Home

Categories: Cake- Frosting


  • 1 1/2 cups butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup whole milk
  • 1 cup chopped pecans
  • 8 oz. pkg. toffee chips, or chopped into small pieces
  • Caramel Drizzle:
  • 14 oz. can sweetened condensed milk
  • 1 cup brown sugar
  • 2 Tbsp. butter
  • 1/2 tsp. vanilla


  1. Spray Bundt pan with cooking spray. Beat butter until creamy. Add sugars, then add eggs one at a time.

  2. In another bowl, add alternately with milk; flour, baking powder and salt. Stir in toffee chips and pecans. Spoon into pan.

  3. Bake at 325 degrees for 85 minutes. Cover with foil while baking. Cool cake 20 minutes, remove from pan and spoon caramel drizzle over top.

  4. Caramel Drizzle:

  5. In medium saucepan, simmer condensed milk. Add brown sugar and boil on high for 8 minutes. Remove from heat, add butter and vanilla.

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