Sheila M Recipe

Brown Sugar Carmel Pound Cake

By Sheila M Gadiva


I have not gotten to make this yet but it looks incredibly moist and delicious!


1 1/2 c
unsalted butter softened
2 c
light brown sugar, packed
1 c
large eggs
3 c
all purpose flour
1 tsp
baking powder
1/2 tsp
1 c
whole milk
1 bag(s)
8oz bag toffee chips
1 c
pecans, in pieces
1 can(s)
sweetened condensed milk
1 c
brown sugar, firmly packed
2 Tbsp
unsalted butter
1/2 tsp

Directions Step-By-Step

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.
In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined
Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently.
Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.
NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.
NOTE: Fill pan as you would any other cake leaving room for it to rise, you may have some batter left over.
NOTE: I have had comments that the toffee bits tend to sink and may cause the cake to stick to the pan. It has been suggested that you dust the toffee bits with flour and grease pan with Crisco not a cooking spray.
NOTE: Recipe and photo found on Facebook.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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Sherry Medley shayskitchen
Mar 30, 2015
I baked this cake and it IS super yummy! I've actually baked it in two separate occasions and it turned out perfectly the first time and I just love how the glaze turned out...(the cake turned out perfectly the second time as well, the glaze was the only difference the second time) it was a little crunchy the first time, but the second time I baked it the glaze was not that consistency at all... it was moist and gooey, which is the way it's supposed to turn out but I personally like the glaze being a little crunchy. I tried to duplicate the glaze when I made it the second time and my attempt was just that... an 'attempt'! I think I must've boiled the glaze longer the first time, or possibly added a tad more sugar or maybe a tad less sugar? I don't don't know how I got it to be crunchy the first time but I appreciate any comments or feedback as to what made it so yummy and crunchy!! Thanks!
P Gerrits Wikipaulia
Feb 21, 2015
I made this cake, used a 9x13 pan, cut the baking time time to 55 minutes, decreased the oven temperature 25 F and made a Caramel icing for it ( my daughters request). It was so good. I had many people try it and rave about it. I sprinkled the toffee bits in a middle layer and that worked well. Next time I will try it as a coffee cake. Well worth the effort to make.
Karen Parker simsparker
Dec 25, 2014
Made this for the family and it was a hit!!! I do use only about half the glaze on the cake.
Karen Parker simsparker
Dec 25, 2014
I tried this recipe and say it's Family Tested & Approved!
Dec 25, 2014 - Karen Parker shared a photo of this recipe. View photo