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.
Looking for more Cake Recipes?
- Coconut Cake (Triple Coconut!)
- Carrot Cake with Pineapple Cream Cheese Frosting
- Lemon Blueberry Cake
- Chocolate Raspberry Cake
- Chocolate Chip Pumpkin Pound Cake
- Peppermint Chocolate Cake
- White Cake with Cranberry Filling
| 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
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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!
Fabby says
This cake look awesome! Where I live here in South Am there are no such thing as caramel bits. Do you have solutions, maybe crushed candy or what do you suggest.
Than you in advance.
Fabby. [email protected].
Jen says
Hi Fabby! Do you have Heath Bars or Skor Bars? Those would be a great substitute or any candy bar that has a toffee base. If you can’t find either than butterscotch chips would also be delicious. Enjoy!
K Wiley says
I have been making this beautiful cake for several years. Comes out perfect each time….Thank you!!!!!
Jen says
You are so welcome! I love hearing its a favorite!! Thank you!
Sandra Olson says
Looks really yummy, but three cups of sugar!! Is a lot!!!
Jen says
Yep, it is delicious!
Stephanie Vakos says
Do you think I could do this as cupcakes or even mini muffins?
Jen says
Absolutely!
Annie Jones says
Can you freeze this cake
Jen says
Yes!
Quen says
I have made this cake twice (no pecans) and both time the toffee sank to the bottom. What did I do wrong? The cake was still good though!
Jen says
Hi Quen, I’m happy you loved the cake but not sure why your toffee bits are sinking. Try tossing them with some flour before adding them, an old blueberry trick 🙂
Mikey says
Seems this cake would be very good with chopped apples and/or applesauce in it also. Would that be possible, and if so, what proportions of ingredients would I need to change.
Jen says
Great minds think alike 🙂 I created a similar recipe with apples here: https://carlsbadcravings.com/toffee-apple-pound-cake-recipe/
Kristen S says
Hi- this looks delicious, I can’t wait to try it! Right now I only have cake flour- will that work in place of the AP flour?
Jen says
Hi Kristen, cake flour has less protein and used for lighter cakes and all purpose flour has more protein = more structure and chewiness which is what I want in my pound cakes. So honestly I am not 100% sure how it will behave in this cake but I think the worse case scenario is that it won’t rise as well and have a different texture – so it’s up to you!
Vicki says
This cake sounds delicious ❣❣ I am making it for our Fall Harvest at church. Thank you for sharing your recipe with us ❣❣
Jen says
You are so welcome, I think everyone will love it!
Natasha says
Hello. I am wondering the best way to store this cake outside of freezing it. Room temp? Fridge? How long will it last sitting out covered air tight? Thank you.
Jen says
Hi Natasha, I would wrap it in several layers of plastic wrap and store at room temperature for 3-5 days. enjoy!