Brown Sugar Carmel Pound Cake

Why Make This Recipe

This Brown Sugar Caramel Pound Cake is one of the best treats for anyone who loves sweet and rich desserts. The mix of brown sugar and caramel gives it a deep, warm flavor that feels like home. It’s soft, moist, and perfect for any time you want something comforting and sweet.

You don’t need any special tools or skills to make it. It’s an easy cake recipe that comes out great even if you’re not an expert baker. The ingredients are simple and the steps are clear, so you can make it without stress. Whether it’s your first time baking or you’re a pro, you’ll enjoy every part of making this cake.

This cake is great for family events, holidays, or just a treat at home. Everyone will love the sweet caramel topping and the soft pound cake underneath. If you like desserts that make people smile and ask for seconds, this recipe is perfect for you.

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How to Make Brown Sugar Caramel Pound Cake

Ingredients:

For the Cake:

• 1 ½ cups butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 1 (8 oz) bag toffee bits
• 1 cup pecans, chopped (optional)

For the Caramel Drizzle:

• 1 (14 oz) can sweetened condensed milk
• 1 cup brown sugar
• 2 tbsp butter
• ½ tsp vanilla extract

Directions:

1. Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan.
2. In a large bowl, beat the butter until creamy. Add both sugars and beat until fluffy.
3. Add eggs one at a time, beating well after each.
4. In a separate bowl, mix the flour, baking powder, and salt.
5. Slowly add the flour mix to the butter mix, alternating with the milk. Start and end with flour.
6. Stir in toffee bits and pecans (if using).
7. Pour batter into the pan. Bake for about 85 minutes or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes, then move to a wire rack to cool fully.
9. For the caramel drizzle: In a saucepan, heat sweetened condensed milk and brown sugar. Cook over medium heat for 5–7 minutes, stirring often. Remove from heat, add butter and vanilla, and stir until smooth.
10. Pour the warm caramel sauce over the cooled cake before serving.