I am so excited to share with you this Toffee Pecan Caramel Pound Cake! that I promised was forthcoming and would be absolutely perfect for Easter when I shared my Easy Creamy Caramel Sauce (which also is used in my Layered Caramel Pecan Toffee Ice Cream Cookie Crumble Cake!)
I love toffee almost as much as I love caramel. Every year my mother-in-law gifts us with homemade toffee at Christmas time. It is my most favorite food/dessert combined that I eat all holiday season. She gives all of us a bag of toffee as we depart her home. It doesn’t last the car ride. (New! get the recipe here)
The very first time I made this cake, I didn’t have a bundt cake pan, so I adjusted the cooking time and the result was an overcooked cake. Even so, I brought the entire cake to a baby shower and and left with an empty plate and a long list of people to email the recipe to.
In short, everyone loves this cake! making it perfect for large gatherings (like Easter!).
Or better yet, small gatherings. Because you get to eat more cake. And believe me, you will want to eat more cake.
When I first made this cake, I already thought it was nearly perfect, but needed a different caramel sauce. After experimenting with several caramel recipes for this cake, I discovered my Easy Creamy Caramel Sauce Recipe.
Now, they are both perfect.
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