Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake! Fluffy, moist, dense pound cake ♥

So moist, with all that caramel flavor!!

Looks scrumptious!

Prep Time: 25 minutes | Cook Time: 1 hour 30 minutes | Servings: 12

Ingredients:

For the cake:

1 ½ C. Butter unsalted and softened

1 C. Granulated sugar

2 C. Brown sugar

5 large eggs

3 C. All-purpose flour

1 tsp. Baking powder

1 tsp. Vanilla extract

1 C. Milk

1 C. Toffee chips

1 C. Chopped pecans

For the caramel sauce:

1 Can sweetened condensed milk

1 C. Brown sugar

3 Tbsp. Butter unsalted

1 tsp. Vanilla extract

How to make Brown Sugar Caramel Pound Cake:

Step 1. Preheat the oven to 325 degrees.

Step 2. Add the butter, granulated sugar, and brown sugar to a mixing bowl and beat until fluffy and creamy.

a.

b.

Step 3. Mix the eggs into the bowl one at a time until smooth.

Step 4. Place the flour, baking powder, milk, and vanilla extract in the bowl and beat until just combined.

a.

b.

c.

Step 5. Fold the pecans and toffee chips into the batter.

a.

b.

Step 6. Grease the inside of a bundt pan and fill it with the batter. Smooth the top out and bake for 1 hour and 30 minutes, or until cooked completely through.

Step 7. Remove the cake from the oven, turn it over and allow to cool on a rack.

Step 8. When the cake has cooled, add the evaporated milk and 1 cup of brown sugar to a saucepan over medium-high heat on the stove. Bring the mixture just to a boil and then reduce to simmer for 8-10 minutes.

a.

b.

Step 9. Remove the mixture from the heat and stir in the butter and vanilla extract.

Step 10. Drizzle the sauce while still hot over the cooled cake and serve.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Brown Sugar Caramel Pound Cake

Prep Time: 25 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 55 minutes

Servings: 12

4.41 from 10 votes

Review Recipe

Ingredients 

For the cake:

• 1 ½ C. Butter unsalted and softened
• 1 C. Granulated sugar
• 2 C. Brown sugar
• 5 large eggs
• 3 C. All-purpose flour
• 1 tsp. Baking powder
• 1 tsp. Vanilla extract
• 1 C. Milk
• 1 C. Toffee chips
• 1 C. Chopped pecans

For the caramel sauce:

• 1 Can sweetened condensed milk
• 1 C. Brown sugar
• 3 Tbsp. Butter unsalted
• 1 tsp. Vanilla extract

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Instructions

• Preheat the oven to 325 degrees.
• Add the butter, granulated sugar, and brown sugar to a mixing bowl and beat until fluffy and creamy.
• Mix the eggs into the bowl one at a time until smooth.
• Place the flour, baking powder, milk, and vanilla extract in the bowl and beat until just combined.
• Fold the pecans and toffee chips into the batter.
• Grease the inside of a bundt pan and fill it with the batter. Smooth the top out and bake for 1 hour and 30 minutes, or until cooked completely through.
• Remove the cake from the oven, turn over and allow to cool on a rack.
• When the cake has cooled, add the evaporated milk and 1 cup of brown sugar to a saucepan over medium-high heat on the stove. Bring the mixture just to a boil and then reduce to simmer for 8-10 minutes.
• Remove the mixture from the heat and stir in the butter and vanilla extract.
• Drizzle the sauce while still hot over the cooled cake and serve.

Nutrition

Serving: 1g | Calories: 809kcal | Carbohydrates: 102g | Protein: 8g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 18g | Cholesterol: 169mg | Sodium: 139mg | Fiber: 2g | Sugar: 74g

Author: Laura