Toffee Pecan Caramel Pound Cake – Moist cake bursting with sweet toffee bits, crunchy pecans and rich creamy caramel in every bite! AMAZING crowd pleasing cake!
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)
So naturally, I adore this moist cake bursting with sweet toffee bits, crunchy pecans and rich creamy caramel in every bite.
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.
Because this Toffee Pecan Caramel Pound Cake is a crowd pleasing cake.
A toffee lover pleasing cake.
A caramel lover pleasing cake.
A pecan lover pleasing cake.
And simply a dessert lover pleasing cake.
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.
It won’t last the car ride home.
| Servings |
- 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 (I use Heath Bits O' Brickle Toffee Bits)
- 1 cup pecans, chopped
- nonstick cooking spray
- 1 Recipe Easy Creamy Caramel Sauce
Ingredients
| Rate this recipe! |
- 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.
For a perfect cake every time, it is important that your nonstick cooking spray contains flour, like this one. *This is not an affiliate link, just important for the recipe!
Recipe Source: Caramel Cake adapted from The Taste of the South’s Southern Cakes Magazine via Lady Behind the Curtain.
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Lacy says
Love this cake. All anyone is talking about. Hate to sound like a broken record, but would also love the toffe recioe. Thanks for sharing
Jen says
LOL, its a great thing for everyone to be talking about! I’ll send you the toffee right now 🙂
Katie says
I can’t wait to make this! I also would like the toffee recipe for holiday treat making!
Jen says
Thanks so much Katie! Emailing you the toffee recipe right now 🙂
lori timmons says
I am proud to say that I found enough willpower to step away from my spoon and the caramel sauce long enough to just say – OMG!!! Absolutely fool proof and decadent!!! Except now I will foolishly eat more decadence than I should! Have not cut into the cake yet – bringing it into work for a co-workers birthday – but everything baked up as directed – so I am anticipating my willpower will soon be taking a hike!
Jen says
LOL! I am so impressed with your will power Lori! Thank you so much for letting me know how much you loved the caramel sauce! It is definitely a keeper – I have to force myself to make other desserts that aren’t smothered in that caramel. Happy the cake turned out as well. I am sure you are everyone’s favorite at the office!
Sheree Houck says
This cake will be a big hit with my family. Wish I had found you sooner! Never fear, I will be a frequent guest to your website from now on.Many,many thanks for sharing.
Jen says
Welcome to my site Sheree! I am so happy the cake was a hit and I am excited for you to try some of my other recipes – I hope you love them! Happy New Year!
Dixie Kieffer says
Jen,I would love to have the homemade Toffee recipe,please.
Jen says
Hi Dixie! Since posting this cake, I have now posted my mother in-law’s toffee here: https://carlsbadcravings.com/easy-homemade-cinnamon-chocolate-toffee-recipe/ The only change is I added chocolate chips to the bottom layer and pecans to the top. Enjoy!
Megan says
I am a pretty decent cook, but I don’t bake. So my question is: Do I have to sift the flour first before adding it to the butter mixture, or just dump a level scoop straight from my flour container into the mixer? I make a 1-2-3-4 pound cake that requires sifting, so if this one doesn’t, I love it already. Thanks!
Jen says
Hi Megan! No sifting required! Enjoy :)!
Elisa says
I’m going to sound like a broken record here but this was absolutely wonderful when I made it for dinner at my in-laws! I was curious though, the hubby just bought me some mini Bundt pans and I would love to make mini versions of your recipe! How should I adjust the baking times for the smaller versions? Thank you so much for sharing the recipe!
Jen says
Hi Elisa, what a perfect cake to impress the in-laws 🙂 So happy everyone loved it! As far as mini Bundt cake baking times, I have not done this myself, but what I researched was as follows from about.com: “Only fill the pans 2/3 full. Baking and cooling times vary according to batter density. I’ve seen recipes for the 12-cup pans to bake anywhere from 35 minutes to an hour. Bundt-lette Pans bake from 15 to 35 minutes. Bundt muffin pans 12-20 minutes.” I am not sure which of the above pans you have so I included all the cook times. Hope this helps!
Holly says
Tried a version of this recipe (no caramel for me) and loved it so much I put it on the blog I just started!
Thanks for the delicious inspiration!
Jen says
You are most welcome Holly! It is definitely a favorite of mine so I am so happy you loved it! Congratulations on starting your own blog – it is a fun adventure! I wish you the very best!
Faye says
So excited to make this cake! Do you think it would freeze well?
Jen says
Hi Faye! Yes it freezes beautifully! my mom does it all the time 🙂 Enjoy!
Sam says
WOW, this cake was such a hit. It’s difficult to not eat the crumbs that remain!
Really enjoy your site. Found it on Pinterest, then recognized the lagoon in your ‘ABOUT’ right away. I’m San Diegan, SUP’er, foodie with CKD stage 1 (daughter and I), so I’m happy to have found you. And this cake recipe.
Be well.
Jen says
Hi Sam, fellow San Diegan! I can’t believe how much we have in common! – sorry about having the CKD in common though 🙁 I will pray for you and your daughters good health! Thank you so much for taking the time to comment and share your love for the cake! It always makes me happy when others share my same enthusiasm 🙂 I hope you find more recipes to love hear and maybe we will pass each other on the lagoon sometime 🙂
Aubrey says
Very delicious, both the cake and caramel! I’m just wondering what’s the best way to store leftovers?
Jen says
So happy you enjoyed them! I would recommend storing the cake in a large freezer bag (cut to fit if necessary) at room temperature for up to a week (if it lasts that long 🙂 ). If you are storing longer, than you can freeze the cake in a freezer bag and when ready to defrost, defrost on the counter but remove the cake from the bag (my mom does this freezer method all the time). The caramel will store for weeks in the refrigerator in an airtight container (because sugar is a preservative). when ready to use, warm in the microwave or stove top. Hope this helps!
Jackie says
Hi Jen
Can’t have nuts, is there anything I can replace the nuts with or do I just add more toffe bits.
Jen says
Hi Jackie, you can leave the nuts out because they aren’t ground so it shouldn’t affect the consistency. Enjoy!
Amy Pothier says
I can’t wait to try this cake. All the positive comments encourage me even more. However, I don’t own a bunt pan, are there any alternatives? Also, I love the sunflower pan. Do you have any ideas as to where to order this pan online? Or at least the name of the manufacturer? Thanks
Jen says
Hi Amy! The pan is Nordic Ware Platinum Cast Aluminum Sunflower Pan and here is a link: http://www.amazon.com/dp/B00008UA44/?tag=whois03-20 I have not personally baked this in any pan other than a bundt cake pan so please keep checking the cake for doneness and adding 10 minutes as needed, but I would suggest 35+ minutes. Good luck!!
Tasha says
Thank you for this recipe! This cake was so good. I shared with my neighbor, so I wouldn’t eat all of it. I will be making this for Thanksgiving and Christmas. It came out perfect. I can taste it now.
Jen says
YAY! I am so happy it is Thanksgiving and Christmas worthy! and I can totally relate about sharing so you don’t eat the whole thing! I do that often at my house! 🙂 Thanks Tasha!
Lesley Clarkson says
All your recipes sound divine thanks for sharing
Jen says
You are so sweet, thank you Lesley! I hope you have fun trying them and find some new favorites!
Jamie says
Do you know how I would adjust the baking time for a 10 cup bundt pan?
Jen says
Hi Jamie, sorry I have never made this in that size of pan. Best of luck!
Deb Ramaekers says
Amazing! What a hit at the office! Thank you for this recipe. There are several more on your page that I am ready to try.
Delicious!!!
I would also love her toffee recipe, if you don’t mind. Thank you!
Jen says
Awesome Deb! I am so happy this was such a hit and I am excited for you to try more recipes! Here is Marcia’s toffee: https://carlsbadcravings.com/easy-homemade-cinnamon-chocolate-toffee-recipe/
Eileen says
I made this for a parent teacher conference. I’m delivering the cake today, but don’t know if I should drizzle the caramel on top before giving it to them.
Thanks
Jen says
Hi Elieen, you are so nice to those teachers! You can definitely do either – or both! I would probably drizzle half on it for presentation and then give them the other half of caramel and tell them to heat it up before drizzling over their cake.
Patty says
What size (cups) is your bundt pan? Mine is 12 cups right up to the top. Would cake bake ok in this size pan? Cake looks awesome and can’t wait to make it just don’t want a diaster with pan.
Jen says
Hi Patty, 12 cup is perfect! Enjoy!