Description
A rich, buttery Southern-inspired pound cake made with brown sugar, toffee chips, and chopped pecans, then finished with a silky homemade caramel drizzle. Perfect for holidays, family gatherings, or any special dessert occasion.
Ingredients
1½ 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
½ teaspoon salt
1 cup whole milk
1 (8-ounce) bag toffee chips
1 cup chopped pecans
1 (14-ounce) can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or coat it with baking spray.
- Beat the softened butter until creamy. Add the light brown sugar and granulated sugar, then beat until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.
- Fold in the toffee chips and chopped pecans.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for about 85 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover with foil if the top browns too quickly.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the caramel drizzle, combine the sweetened condensed milk and brown sugar in a saucepan over medium-high heat. Bring to a gentle boil, whisking frequently.
- Reduce the heat and simmer for 8 minutes, whisking continuously.
- Remove from the heat and whisk in the butter and vanilla until smooth.
- Let the caramel cool for about 5 minutes, then drizzle generously over the cooled cake before serving.
Notes
Substitute chopped walnuts for pecans if desired.
Add caramel baking chips for extra caramel flavor.
Mix 1 teaspoon cinnamon into the batter for a warm spice variation.
Serve with vanilla ice cream or whipped cream for an indulgent dessert.
Store covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
Warm individual slices for 15–20 seconds in the microwave before serving.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 58 g
- Sodium: 280 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 91 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 145 mg
