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.
- 1-1/2 cups unsalted butter, softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 8 oz. bag of toffee bits
- 1 cup pecans, chopped
- nonstick cooking spray
- 1 recipe Easy Creamy Caramel Sauce
- Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
- Beat the butter until creamy then add sugars, beating until fluffy. Add eggs, one at a time, beating until just the yellow disappears after each egg.
- In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in toffee bits and pecans then spoon batter into prepared pan.
- Bake until a wood pick inserted near the center of cake comes out clean, 85 - 90 minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
- Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel over cake and devour.
Recipe Source: Caramel Cake adapted from The Taste of the South’s Southern Cakes Magazine via Lady Behind the Curtain.
Never miss a Carlsbad Cravings Creation:
You might also like: