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Brown Sugar & Caramel Bundt Cake

Submitted by: | Source: The Taste of the South’s Southern Cakes Magazine

Brown Sugar and Caramel Bundt Cake
2013-06-20 Other

A moist brown sugar pound cake with pecans and toffee, topped with a delicious caramel drizzle.

  • Servings: 12-16
  • Prep Time: 10 minutes
  • Cook Time: 75-85 minutes
  • Total Time: 85-95 minutes


1½ cup Butter, softened
2 cups Packed Light Brown Sugar
1 cup White 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 Chopped Pecans
Caramel Drizzle:
1× 14 oz can Sweetened Condensed Milk
1 cup Packed Brown Sugar
2 Tbsp Butter
½ tsp Vanilla



Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick spray. Beat butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder and salt. Gradually add flour mixture to the butter mixture in thirds, alternating with milk, beginning and ending with the flour. Beat until just combined. Stir in toffee bits and pecans.

Spoon batter into pans. Bake until a wooden pick inserted comes out clean, 75-85 minutes. Let cool in pan for 30 minutes, then remove and place on wire rack. Spoon caramel drizzle over cake.


In a medium saucepan, combine condensed milk and brown sugar, then bring to a boil over medium high heat, whisking frequently. Reduce heat and simmer for 5 minutes, whisking frequently. Remove from heat, then whisk in butter and vanilla.

Helpful Tips:

Make sure to drizzle the caramel on the cake while it is still hot, or it may harden.