Caramel Brown Sugar Pound Cake

This Brown Sugar Pound Cake is amazingly moist bursting with sweet toffee bits, crunchy pecans and rich creamy caramel in every bite!

 This Caramel Brown Sugar Pound Cake is the most AMAZING crowd pleasing cake!  The brown sugar cake itself is rich, moist, and decadent and the homemade caramel sauce is out of this world delicious – seriously the best you will ever make or try.  This Brown Sugar Pound Cake is quick and easy to make from scratch (yay for no rolling individual cookies!) and will be a hit everywhere you take it.  

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caramel pound cake drizzled with caramel sauce. a slice is missing.

Brown Sugar Pound Cake Recipe

I am so excited to share with you this Toffee Pecan Caramel Brown Sugar Pound Cake!  I know that’s a loaded name, but this cake is LOADED with epic deliciousness! It comes from my love of everything brown sugar, caramel, toffee and pecan.  

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. (Get the toffee recipe here)

So naturally, the combination of toffee pecans, creamy caramel and brown sugar in CAKE form is the best combination IN. THE. WORLD.    In fact, the first time I made this Caramel Brown Sugar Pound Cake, I didn’t have a bundt cake pan, so I adjusted the cooking time and the result was an overcooked cake.  Even still, 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 Brown Sugar 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 Brown Sugar Pound Cake making it perfect for large gatherings (think Easter, Christmas, Mother’s Day).

Or better yet, small gatherings. Because you get to eat more cake.  And believe me, you will want to eat more cake.

Woman holding brown sugar caramel pound cake on white platter.

caramel Pound Cake Ingredients

Despite its long name, this brown sugar caramel pound cake has a short list of ingredients.

  • Unsalted butter: Unsalted is the way to go when baking so you can control the amount of salt in the dessert.
  • Light brown sugar: Make sure it’s packed tightly into the measuring cup when measuring it.
  • Granulated sugar: This is a fairly sweet cake, embrace it!
  • Eggs: Should be room temperature before making this recipe.
  • All-purpose flour: Provides structure. I don’t like using cake flour for this brown sugar pecan pound cake.
  • Baking powder: Gives the cake some lift.
  • Salt: You need a little salt to enhance the overall flavor and balance out the sweetness of the batter.
  • Whole milk: USE WHOLE MILK. Don’t sub low-fat!
  • Toffee bits: I use Heath Bits O’ Brickle Toffee Bits.
  • Chopped pecans: You want to use raw unsalted pecans.
  • Caramel sauce: See my tips below on which caramel sauce to use.

What’s the Best Caramel to Use?

When I first made this Caramel Brown Sugar Pound 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.  It is foolproof – if you can boil butter, brown sugar and a smidgen of water then stir in evaporated milk and vanilla, than you can make this caramel in 5 minutes!   SO EASY!

I am asked for the recipe for this Caramel Sauce every time I bring it anywhere!  Its rich, creamy, buttery and sweet and 1,000 times better than any store bought Caramel Sauce Recipe.  It is lick-the-jar-delicious and makes everything it touches better.  So just imagine that epic deliciousness enveloping this Brown Sugar Pound Cake?!   Indescribably, outrageously, otherworldly delicious.

close up of brown sugar pound cake on cooling rack

How to Make Caramel Brown Sugar Pound Cake

This is such an easy pound cake recipe! Here are the basic steps on how to make brown sugar caramel pound cake:

  1. Preheat oven and generously spray all surfaces of a 12-cup nonstick bundt pan with nonstick cooking spray WITH FLOUR.
  2. Beat the butter until creamy, then add sugars and eggs.
  3. In a separate bowl, combine dry ingredients. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third.
  4. Stir in toffee bits and pecans then spoon batter into prepared pan.
  5. Bake until a wood pick inserted near the center of cake comes out clean.
drizzling caramel sauce over a brown sugar pound

Tips for the Best Pound Cake

  • Use room temperature ingredients.  You need room temperature milk and room temperature eggs for this Brown Sugar Cake recipe.  Room temperature ingredients mix much easier (so it’s harder to overmix) and result in a softer Bundt cake with maximum volume.
  • How to bring ingredients to room temperature:  If you don’t plan enough ahead, that’s okay!  Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.  You can microwave your milk until room room temperature (NOT hot).
  • Don’t over beat: Once you’re done creaming the butter and sugar, you want to beat the batter as little as possible.  Add the eggs, one at a time, beating just until the yellow disappears after each egg.  You never want to overbeat eggs as this will cause the batter to be runny and may cause the batter to overflow when baking.  Overbeaten eggs can also create a fragile crust that crumbles and separates from the cake as it cools.
  • Don’t peek! Don’t open the oven doors until it is time to check your Brown Sugar Pound Cake for doneness.  Opening the doors can cause your cake to cook unevenly and to fall.
  • Don’t overbake! One of the main reasons people complain of dry cakes is because they over bake their cake   You want to remove your cake when there are just a few crumbs clinging to a toothpick.
a brown sugar pecan pound cake drizzled with caramel sauce sitting on a white plate

How to Prevent Homemade Pound Cake From Sticking to the Pan

The outer layer of your Caramel Brown Sugar Pound Cake becomes beautifully caramelized as it bakes.  While this layer is my favorite part of the cake, it also is the stickiest so you need to make sure you grease your bundt can very well.  My favorite way to grease my pan is with a nonstick cooking spray  WITH FLOUR IN IT  – as simple as a 10 second spray! Alternatively, you can grease and flour your pan.

To grease pan:

  1. First, take care you are using a 12-cup nonstick bundt cake pan.
  2. Use a pastry brush to grease every nook and cranny of the pan thoroughly with softened butter or solid shortening (I prefer butter).
  3. Sprinkle some flour over the butter in the pan.
  4. Hold floured pan over the sink and tilt the pan in a circular motion in order to distribute the flour evenly.  Add more flour if there are any bare spots.
  5. Flip the bundt pan over and tap out any excess flour.

How to Remove a Bundt Cake from the Pan

  1. Let Caramel Brown Sugar Pound Cake cool for 15 minutes.   This allows the cake to retract from the pan and become firm enough to remove without breaking.  If you leave your cake in the pan for too long, however, then it can become damp and stick to the pan.
  2. After 15 minutes, firmly tap the outside of the pan a few times to loosen the cake.
  3. Place a cooling rack over the open side of the bundt cake pan and hold the sides so you are holding both the edges of the bundt cake pan and the cooling rack.  Carefully and quickly flip the cooling rack and bundt cake over to invert the cake, then remove the bundt pan.
  4. Let the Brown Sugar Pound Cake Cake cool completely on the wire cooling rack
overhead view of brown sugar caramel pound cake on blue plate

CAN I MAKE Caramel Pound CAKE AHEAD OF TIME?

Absolutely! I actually think this Toffee Pecan Brown Sugar Pound Cake tastes even better the second day.

I would bake the cake but wait to add the caramel to the top of the cake until ready to serve.  Once your cake has cooled completely, wrap it tightly in plastic wrap and let it sit at room temperature.

You can prepare the caramel in advance as well, refrigerate then microwave (because it will thicken in the fridge) when ready to serve.

How to Store Caramel Pound Cake

Cover with plastic wrap and store at room temperature for up to 5 days, noting that it will dry out slightly over time.

CAN I FREEZE BROWN SUGAR POUND CAKE?

Yes! You will want to wait until your Brown Sugar Pound Cake is completely cooled then wrap it tightly in plastic wrap WITHOUT the Caramel.  Freeze cake for up to 3 months. Allow you cake to thaw overnight in the refrigerator before serving.

slice of pecan pound cake drizzled with caramel sauce

What to Serve with Homemade Pound Cake

This pecan caramel pound cake is delicious as is, but you could also serve it with:

  • Fresh berries: strawberries, raspberries, blueberries and/or blackberries
  • A dollop of whipped cream (and berries!)
  • Vanilla ice cream (and berries!)
  • Chocolate ganache

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©Carlsbad Cravings by CarlsbadCravings.com

Toffee Brown Sugar Caramel Pound Cake

This Brown Sugar Pound Cake is amazingly moist bursting with sweet toffee bits, crunchy pecans and rich creamy caramel in every bite! The cake itself is rich, moist, and decadent and the homemade caramel sauce is out of this world delicious – seriously the best you will ever make or try. 
Servings: 12 -16 servings
Total Time: 1 hr 46 mins
Prep Time: 20 mins
Cook Time: 1 hr 26 mins

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Ingredients

  • 1 1/2 cups (24 TBS) unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, at room temperature
  • 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

Instructions

  • 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 (no less than 3 minutes). 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, 75 – 90 minutes (wide range due to different pan colors/shapes). 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 15 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel over cake and devour. (Slices are exponentially more delicious if heated in the microwave for 10-15 seconds or heat a plate of slices for 30 seconds.)
  • IF MAKING AHEAD: I suggest keeping the cake and caramel separate. Reheat the caramel just until warm. Working in batches, add slices of cake to plate and heat in the microwave for about 30 seconds then drizzle with caramel.

Notes

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!

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Recipe Source:  Caramel   Cake adapted from The Taste of the South’s Southern Cakes Magazine 

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205 Comments

  1. Joanne T Ferguson says

    G’day! This looks terrific and wish I could come through the screen and try a slice now!
    Cheers! Joanne

    • Jen says

      I wish you could too! I would love to share it with you 🙂

  2. Jen says

    lol – and you will be happy as you put it there 🙂

  3. BrendaE says

    Yummy!! I love caramel!!! A couple of questions…Why who!e milk? What about almond milk? Or 1%? Or, if I wanted to add a little rum to the recipe, would I decrease the amount of milk by the amount of rum?
    Thank you for sharing!

    • Jen says

      Hi Brenda, Glad we share the same love for caramel! Whole milk makes the cake more moist and have a finer crumb – overall less dry. Whole milk tends to be the rule of thumb in baking but you can substitute 1% or almond milk but the cake just won’t be quite as moist – I am sure it would still be delicious! Also, if using any milk other than whole milk, just take extra caution that you don’t overmix or the cake will be tough. As far as rum goes, I haven’t tried it, but I think you are right on about reducing the milk by whatever amount of rum you add. Enjoy and thanks for stopping by!

      • Pati de Wardener says

        What about buttermilk, whenever my mom wanted to moisten a cookie recipe (oatmeal) she would use buttermilk (or in a pinch she would “sour” some milk with vinegar.

        • Jen says

          Hi Pati, buttermilk is definitely used in some recipes but I have not tried it in this particular cake recipe so I can’t tell you what else would need to be altered (if anything) to make it come out perfectly. If you try with buttermilk though, please let me know! Sorry I can’t be of more help!

        • Elsie says

          Hi Jenn I can’t wait to make this beautiful looking cake. I have everything I need for this except the pecans! Can I submit walnuts or coconut.. and please can you please send me the toffee recipe.

  4. Mary says

    This looks amazing! Thinking about making it for Easter. Should the caramel be added just before serving, or can it stay on the cake for a day or so?

    • Jen says

      Great question! You can make the caramel in advance but store it in an airtight container separately from the cake. When you are ready to serve, warm the caramel (you can even do this in the microwave) and then spoon over the cake. If you are making the cake a day or two before, you might want to warm individual servings up in the microwave first as well because warm cake and warm caramel equals yum! Thanks for stopping by!

  5. Jill says

    I made this the other night and it was incredible!!! Thank you so much for the recipe!

    • Jen says

      You are so welcome Jill! Thank you so much for letting me know you loved it! made my day!

  6. Elizabeth K says

    I made the cake yesterday and the sauce this morning (twice because I used too mich evap. Milk the first time) and can not wait until lunch to share it with my friends.

    • Jen says

      So happy you made the cake and for letting me know! What a great dessert to share, everyone will sing your praises :)! Have a beautiful day!

  7. Terri says

    This cake looks wonderful – I will be making it soon. I also have a question about your Mother-In-Laws wonderful toffee. Does she share her secret with anyone? My Mother use to make a wonderful toffee and I did not get the recipe before she passed away at Christmas. I would love to make some for my children and grandchildren.

    • Jen says

      Thanks Terri! Knowing my zero self control when it comes to her toffee, I have never asked for the recipe. I am almost positive she would give it out though. Let me ask her today and I will email it to you!

      • Terri says

        I did make this cake yesterday and it is wonderful – my husband asked for a second helping and he doesn’t eat sweets. ha Were you able to get the toffee recipe from your mother-in-law?

        • Jen says

          So happy you and your husband loved it! I will email the toffee recipe to you right now!

        • Kim R says

          Will you please please email it to me as well?PRETTY Pleaserreeeee!?!?!?

  8. Dawn says

    I brought this cake to a party last night and people were going out of their way to find me for the recipe! Absolutely delicious! Thanks for sharing!

    • Jen says

      Thank you SO MUCH Dawn! You just brought a huge smile to my face – a great way to start my day! So happy you and everyone loved it!

  9. Linda says

    I made this pound cake last night and it is ABSOLUTELY wonderful. I’m making the caramel sauce shortly. I would also love the toffee recipe—that is my husband’s favorite!!!

    • Jen says

      I am so happy you loved the cake! I just emailed you the toffee recipe. Let me know if you don’t get it, thanks!

  10. Carol Adams says

    I made this for Easter. It was a big hit! I served warm with vanilla bean ice cream. Thanks for the recipe!

    • Jen says

      I love hearing that the cake was a hit at Easter Carol- thank you so much for letting me know! Serving it with vanilla bean ice cream sounds fabulous!!!

  11. Lynn Justice says

    The cake is still cooling, but I have already started eating the caramel sauce! It is so yummy! Thank you so much.

    • Jen says

      I am so happy you love the caramel – it is one of my favorite parts – and I am excited you are about to love the cake :)! Thank you so much for letting me know!!!

  12. Rosalie says

    I could not find the caramel recipe that goes along with the cake recipe.

    • Jen says

      Hi Rosalie, under the Recipe at the bottom of the post where it lists the cake ingredients, it says “1 Recipe Easy Creamy Caramel” in orange. If you click this, then it links you directly the caramel recipe. Hope this helps!

  13. KW says

    I am waiting for this delish cake to come out of the oven. I made the caramel sauce earlier. The cake is going over the 90 min. I keep adding 10 min. then check it. Thanks so much. The sauce is so gooooood!!!!!

    • Jen says

      I am so glad you love the sauce – one of my favorite parts! All ovens are different, so thank you for letting me know about the longer time so I can adjust the recipe. Enjoy the cake!!!

  14. Brooke Kimball says

    We made this cake as gluten free and it was STILL amazing! Killer recipe!!! Next time we are going to have to double the carmel sauce! Couldn’t stop dipping apples in it;)

    • Jen says

      Thanks Brooke, I am so happy you loved the cake and were able to make it gluten free! And yes, the caramel dip might just be the best part!!!

  15. Darlene says

    I’m into cupcakes any ideas on doing this recipe for that?

    • Jen says

      Thanks for stopping by Darlene! I assume for cupcakes you could make everything the same. As far as baking time I would start at 20 minutes and keep checking them after that. Sorry this is so vague – having never made them into cupcakes before I would have to experiment. Let me know how it goes!

  16. dan says

    first cake i’m going to ATTEMPT to make and would like to make ALL of it – could you share the toffee recipe PLEASE!!!!!!!!!!!!!!!!! THANK

    • Jen says

      I am so happy you are going to make the cake – I think you are going to love it! Let me know how it goes! I have just emailed you the toffee recipe – let me know if you don’t get it. Thanks Dan!

  17. Penny says

    OMG!! I made this for Easter and all that was heard at the table were groans of delight! This cake is amazing! Making it again today for family visiting from England and daughter’s birthday. Younger daughter wanted me to make 2 (1 for her boyfriend), but he’ll get leftovers like last time. He said no way is he sharing with friends this time! Haven’t met him yet but you definitely helped me make brownie points!

    • Jen says

      Your lovely comment was the first thing I saw this morning and has completely made my day already! I am thrilled you and everyone else loved the cake – and let me know! It always makes me happy when others share the same passion about a recipe that I do! And way to go on the brownie points with your daughter’s boyfriend :)!

  18. Carole says

    I want this in my tummy now! Love, love, love caramel! Pinning this to Pinterest!

    • Jen says

      LOL! Thanks Carole, I am excited for you to get in your tummy soon, i know you will love it!!! Thanks for stopping by!

  19. Marcia Bohle says

    I am baking this cake right now. My boys keep running into the kitchen to see if it’s done yet! Smells wonderful! It may not make tomorrow’s Mother’s Day brunch!! I would also love a great toffee recipe if you would be so kind. Thanks!

    • Jen says

      I am excited you are baking the cake – you are brave to make it the day before because I know I wouldn’t have the will power! 🙂 I am emailing you the toffee recipe right now, please let me know if you don’t get it. Have a very Happy Mother’s Day!

  20. Mendy says

    I just made this cake. But I didn’t have a bundt cake pan, so I experimented with a cupcake pan and loaf pans. My cupcake/muffins didn’t turn out the way I had hoped, but was still edible (haha). The loaf turned out great! And the caramel sauce wonderful! I plan on giving the loaves with little jars of sauce as gifts to some friends for Mother’s Day. Can’t wait to share with them! I know they will enjoy it as much as I did! Thanks for sharing this recipe for me to find! 🙂

  21. essu says

    hi: I live in chile, so grettings from this side of the world!!. I simple love caramel, and happend to have some pecans in store, wandering what to do with them, NOW I KNOW.. hehehe… pecans are kind of hard to find here, or a bit expensives, but tomorrow is going to be mother’s day, and I’ll going to make this bund for my mom. I’ll let you know how this work.
    thanks for sharing the recipes.

    • Jen says

      Thank you for visiting all the way from Chile! Greetings to you from this side of the world :)! I am so happy you found my site just in time for Mother’s Day and to use your pecans. That is so super sweet of you to make this for your mom – she will forever be in your debt 🙂 Yes, please let me know how it turns out. Thanks again for visiting Essu!

      • essu says

        hi jen, thanks for answer me, the story goes like this: I woke up about 7 am just to make the cake, and then realized that i forgot to buy the brown sugar…. so I did a few changes, I used 2 cups white sugar and half cup of honey. and instead of 1 1/2 cups of butter I used 250grs of non salted butter and 1 cup of apple puree. so… with all the changes the cake was pretty blonde, but the taste and the smell…OH MY LORD!!, ah, and something very odd happended, I was making the caramel sauce, that happens to be one of the favs in my house, (meaning is not the first time doing it) and instead of melted the sugar crystalized!!… and then there was no way to melted. I’m still wondering what happend (picture me scratching the top of my head) so…(again) I made a buttercream, as in a cupcake, and save the morning… by 9 am I was serving my mom a very suculent breakfast in bed, and she was delight with the cake. my boyfriend cake to lunch with us and between the 2 of them ate almost the whole cake.
        THANK YOU JEN!!! a big, fat, warm hug for you and you great heart!
        (I made a roll up lasagna for lunch, but that is a whole diferent adventure)

        • Jen says

          I love the way you write Essu! Even though you are half way across the world and we have never met, I feel like we would be great friends – or at least I would want to be your friend 🙂 That is so odd about the sugar crystallizing but it sounds like maybe a blessing in disguise with your solution of delicious buttercream (don’t you just love the way the word “buttercream” sounds?!) I am also SO impressed you were able to adapt the cake with your changes and so happy that it turned out delicious! Your mom is one lucky lady! (and your boyfriend, and whoever else you serve food to/knows you 🙂 A big fat, warm hug right back to you!!!

          • essu says

            HI jen: thanks for your kind words, I’ll be more than honored if you consider me as a friend, and also I love the way you write too, we can become penpals, (I think that’s the word???) hehehehe,
            anyway, just for you to read and laught a bit, I started a few month ago a small business selling vegetables as beans, chickpeas, quinoa, eggs, that kind of stuff. and I had a recuest for and specific tipe of beans, today I did my way to the principal markets (that are, by the way in opposites sides of the town, in subway!) looking for the cheapest price to buy, and then re-sell… by 3 pm couldn’t find nothing convinient, so I decided to spoil myself a bit to luch, and made my way to and asian store for some tasty korean food…. ending eating sushi, hehehhe. on the way out, by the side of the cashier was this irresistible sale on CANDIES!! multiple colors, irresistible price, buy a bag for 1,30 (dolars) with almost 30 candies in all the shapes and colors.
            back on the subway, crawing for something sweet, take one little, red and golden, with a tiny golden lace piece of heaven (in my dreams)…. just to taste the most awful, earthy, unpleasant, disgusting candy that I ever try… I swear I’m afraid to try another… would you like some for your enemies????
            love from chile!!!

  22. Michelle says

    Hi Jen! Thanks so much for sharing. I’m baking this cake for my mother’s birthday. Also, I would love to have your toffee recipe as well:) Thank you!

    • Jen says

      What a great idea for a birthday cake! I will email you the toffee recipe right now, let me know if you don’t get it. Thanks for stopping by!

  23. Tia says

    I made this cake last night. One of the best I ever made. Delicious! I followed this recipe to a T. Double check my ingredients, however the batter was a lot and was too much for my Wilton buntd pan. A large buntd pan. I ended up with 2 cakes. Did I do something wrong? And did anyone else encounter this. I still had too fabulous cakes. But it was more like 20 serving than 10.
    Really curious?????http://careersourcecentralflorida.com/job-seeker/job-seeker-services

    • Jen says

      Hi Tia, I am so happy you loved the cake – or should I say 2 cakes 🙂 I am not sure what happened with your cake, especially if it still tasted great. Have you measured your bundt pan? My only thought is that if it is a 9/10 inches bundt pan, possibly it it isn’t as deep?

      • Tia says

        My buntd pan is a Wilton and its large. I had enough batter to fill another Nordic original buntd pan.

  24. Jean C. Rowland says

    Would love to have your mother’s toffee recipe, please.

    • Jen says

      I have just emailed it to you Jean. Please let me know if you don’t get it. Thanks!

  25. Renee says

    Can’t wait to try the cake. Thanks for sharing! Can i also have the toffee recipe?

  26. Sandy Shipley says

    Hi, This recipe looks mouth watering! I will be making it for my husband’s birthday in a couple of days. I would love to have the recipe of the toffee too. Thanks for sharing!

    • Jen says

      Thank you Sandy! This will make a great birthday cake! I have just emailed you the toffee recipe. Please let me know if you don’t get it. Thanks!

  27. Cornelia says

    Your cake looks superb. I very badly want to bake it, but I’m unsure of the cup measurements used. Do you use US or UK cup measures? The UK cups are 250 ml, & I believe the US cup sizes differ slightly. I live in SA and we use the UK cups when baking.

    • Jen says

      Thank you for visiting my site Cornelia! I use US cup measurements. Hope this helps! Enjoy the cake!

  28. Anna says

    This looks delicious!! I haven’t tried it yet, but this one’s next. Could I get you mother-in-laws toffee recipe?
    Thank you

    • Jen says

      Thanks Anna! Emailing you right now…

  29. Kathryn says

    Hello! I am SO excited to try this cake! I bought a bundt pan and I’m going to make this with gluten free flour. One question, did you use your mother in law’s toffee for the toffee bits called for in the recipe? Is that possible to use homemade toffee here?
    Where would I find toffee bits?
    And if you’re willing to share, I would love the recipe for your mother in law’s toffee!
    My husband and kids LOVE caramel, I know they are going to flip for this. Thank you so much!
    I found you through pinterest and I’ll be following! I love your writing style! 🙂

    • Jen says

      Hi Kathryn! I am excited FOR YOU to make this cake 🙂 For the toffee bits, I used Hershey’s Heath’s Bit’s ‘O Brickle Toffee Bits (link here) which you can find at any grocery store. I have never tried homemade toffee in this cake, but I don’t see why it wouldn’t work! It would add some chocolate which can never be a bad thing 🙂 But having not tried it, I can’t guarantee anything 🙂 I do have to let you know that my mother-in-law did try this with gluten free flour and she said the consistency did not come out the same. I don’t know if it depends on the flour you use though, so hopefully it will be delicious for you! I am so happy you found me on pinterest and I’m excited to share so many more recipes with you! I’ll email you the toffee recipe right now. Thanks Kathryn!

  30. Kim Shepherd says

    Gonna have to ask for the toffee recipe also, would not want o feel left out. I will definitely bake this beauty soon.

    • Jen says

      LOL! I had no idea the toffee would be this popular! I am emailing it to you right now 🙂

  31. Marla says

    I will be making this cake for my husband for Fathers day and had a thought HMM it would be good if I also could have the toffee recipe just in case I can not find it in the store. I first seen this on FB and saved it but when I went back to right it down it was gone. I goggled toffee cake and came across your link and this one is much easier then what I first read wil be added your link to my favorite.

    • Jen says

      Hi Marla, I am happy you found my recipe that is easier than what you had seen before! You are going to love this cake for Father’s Day! I have emailed you the recipe of the toffee, but you should be able to find the toffee bits – they are next to the chocolate chips in any grocery store. You might just have to make the toffee to eat by itself :)!

  32. PEARL says

    I made this cake but used a 9 x 13 cake dish as I didn’t have a big enough bundt pan. The cake fell in the middle.
    It tastes ok. Wondering if you could use carmel bits melted in micro wave oven with 2 tablespoons of cream.
    I used this as a carmel sauce in the paste. I wonder if a carmel frosting would work .

    • Jen says

      Hi Pearl, A 9×13 pan would change how the pound cake cooks, so I am sorry yours fell in the middle. I can assure you it cooks perfectly in a bundt cake pan 🙂 As far as the caramel, it would definitely work to melt the caramel bits with the cream. If you are cooking this in a 9×13 again then I think a caramel frosting would be great! If you are cooking it in a bundt pan – then I would stick with the sauce. Good luck!

  33. Karen says

    Thank you for this mouth watering dessert recipe! It has everything in it that I just LOVE! I can’t wait to try it! I’m going to ask for the toffee recipe too, if you are willing to send it one more time. Love your blog! Thanks so much!

    • Jen says

      Hi Karen! Thanks so much for visiting my blog! I am emailing you the toffee recipe right now. Please let me know if you don’t get it. Thanks!

  34. Toni Shumaker says

    Hi there! A friend just sent me this pin and asked me to make it for her and I can’t wait! I love to bake, especially bundt cakes!! Here is a link to my most “famous” one I wrote about on a blog I write for. It’s my sweet Mama’s Hot Lemon Cake. http://www.encoreeventsrentals.com/blog/index.php/mamas-hot-lemon-cake/

    My question is, why wait 10 min for cake to cool in pan before turning it out? Just curious? I always thought turning it out immediately ensured a crisp and non soggy crust. But I’ve never experimented. So I was just curious.
    Also, I would really love that toffee recipe! Looks like you should do a future blog post on it. 😉

    Thanks again for sharing. I’ll let you know when I make it. You should try the lemon cake too!!! Life changer! 😉
    -blessings!

    • Jen says

      Hi Toni! You are the best friend ever to make your friends food! Can I be your friend – especially if you make me your Mama’s Hot Lemon Cake?! I am drooling over it – it looks AMAZING! I would love to do a blog post and credit your site with the recipe – would that work for you???

      As far as your question, letting the cake cool 10 minutes allows it to become firm enough to remove from the pan without breaking apart. If you try to remove it too soon, it can crumble or get stuck BUT cooling too long in the pan will cause the cake to be damp and stick to the pan – so 10 minutes seems to be perfect!

      I will email you the toffee recipe right now. And you are right – I need a post on that toffee ASAP! 🙂

      • Toni says

        How exciting! I’d love for you to feature Mama’s Hot Lemon Cake on your site! Can’t wait!

        And I will try the wait 10 minute rule. I usually only wait 1 or 2. But I could see how maybe 10 is better. 😉
        Yay for a new blog to follow!

  35. Angela says

    Hi, I followed the recipe to a tee using a nonstick Bundy pan and generously spaying with cooking spray and my cake broke in half! Any suggestions?

    • Jen says

      Hi Angela, I am sorry your cake broke in half! You want to make sure the cake is not overbaked and cool it on a wire rack for just 10 minutes (you want to cool it but not TOO long – I know, tricky balance!). In the future, you can try using non-stick sprays with flour included – like Pam for Baking w/flour, Crisco w/flour, Baker’s Joy. Or grease the pan all around and then dust with flour. Hope this helps!

  36. Leanne says

    I am making this for my nieces birthday & would really love to have your mother’s toffee recipe, please. 🙂

    • Jen says

      Thanks Leanne! I hope you all enjoy the cake! I will email you the recipe. Please let me know if you don’t receive it. Thanks!

  37. Sandra says

    Just found this site and plan to make the pound cake soon. A hint to the person whose sugar would not melt–if it is not pure cane sugar (some sugar is made from sugar beets) it will not caramelize. Some store brands of sugar may be made from beets so be sure the container says “pure cane sugar” if you plan to make caramel.

  38. Jackie says

    Cake looks good will try it soon. I was thinking about adding a teaspoon of vanilla extract. Do you think this would alter the taste much?

    • Jen says

      Hi Jackie, thanks for visiting! I would start with just 1/2 teaspoon vanilla because the caramel already has vanilla in it. I think it will taste great!

  39. ashley says

    This cake is amazing. Very decandant and will disappear very quickly. Your caramel sauce is awesome its the one recipe ive tried that turns out perfect everytime. I make it often for ice cream and dipping my apples in. Thanks for an amazing recipe.

    • Jen says

      So happy you loved it Ashley, that makes me happy! And I’m so happy you love the caramel too. It almost steals the show and has a way of making absolutely everything delicious – and disappear very quickly :)! Have a wonderful weekend!

  40. Sandy says

    Hi Jen! Baked using a 10 cup Nordic Jubilee Bundt (for a friends family reunion) so all the pockets will hold the caramel sauce. It is gorgeous! Also was able to bake 1 small and 2 mini bundts. That way I was able to have one. All I can say is AMAZING! The sunflower cake pan you used, did the cake bake OK in it and bake all the way through? I have one and would like to try it next time if it will work. Thanks so much for the FANTASTIC recipe! Oh and I’d love the toffee recipe also. . .

    • Jen says

      Hi Sandy, I am so sorry for my delay as I have been recovering from pneumonia and finally able to start to catch up! I love that you used a Nordic Jubilee Bundt so the pockets would hold the caramel – I bet that looked beautiful AND delicious! And you are brilliant to make a small bundt for yourself 🙂 As far as my sunflower pan goes – it does not bake quite as well as a normal bundt cake pan because you have to increase the baking time about 15 minutes (at least in my pan) in order for the center to cook and in doing so, the outside can get overdone. But if you make sure to cover the cake with foil at 75 minutes or so and proceed to bake, then it should come out fine. Good luck and thanks again for letting me know you loved it! I’ll email you the toffee recipe right now 🙂

    • Jen says

      Thank you so much Kathleen! Can’t wait for you to try it!

  41. Carolyn says

    Cake sounds great and looks wonderful…..Will try it soon ….. Could you send me the toffee recipe. send more good recipes….

    • Jen says

      Hi Carolyn, just sent you the toffee recipe 🙂

  42. Michelle says

    Oh my this looks decadent! Thanks for sharing with Foodie Friends Friday!

    • Jen says

      Thanks Michelle! and thanks so much for hosting!

  43. The Hungry Mum says

    what a stunner of a cake. And how fab is caramel?! PS – visiting from the link up 🙂

    • Jen says

      Sorry for the delay as I’ve been out of town. Yes, caramel is the best thing ever and on this cake, its particularly tasty! Thank you so much for connecting, on my way to your site 🙂

  44. Yvonne smith says

    WOW. This sounds amazing. I will be trying this tomorrow. Can you please also send me your mother in law’s toffee receipe?

    • Jen says

      Hi Yvonne, Sorry for the delay as I’ve been out of town. I hope you enjoyed the cake! Emailing you the toffee right now 🙂

  45. Jo Carol Smith says

    I made your Toffee Pecan Caramel Pound Cake tonight and it was great. My only problem was the top of the cake stuck to the bundt cake pan. I sprayed it liberally with PAM. I think the toffee bits makes it a bit sticky. Do you have any suggestions?

    • Jen says

      Hi Jo, I suggest using pam with flour in it that way it will never stick. I have never had a problem with my cake sticking when I’ve used the pam with flour, I will add this tip to the recipe. Thanks and sorry your cake stuck!

  46. Winnie says

    It’s an amazing cake and my mouth is watering just looking at the photos!
    I’d love to try it and would appreciate your sending my your mother in law’s toffee recipe
    Thanks!

    • Jen says

      Thanks Winnie! Just emailed you the recipe 🙂

  47. Polly Taylor says

    I can’t figure out what I did wrong. I followed the recipe to the letter and used a 12 cup bundt pan. After about 20 minutes I checked the cake and half of it was in the bottom of my oven. I put a pan under it and continued cooking it, it came out as crumbles and chunks of cake, the chunks were too delicious to throw away so we ate it on top of ice cream. Has anyone else had this problem?

    • Jen says

      Oh Polly, I am SO sorry your cake didn’t turn out! There is nothing like being excited for a recipe and then it not turning out how you hoped. The only thing I can think of is possibly overbeating the eggs. You want to beat them just until the yellow disappears. Overbeating can cause the batter to overflow. I am going to add that tip to the recipe so no one else has that problem. I hope you are able to try it again and have more than just delicious chunks!

  48. 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 🙂

  49. Katie says

    I can’t wait to make this! I also would like the toffee recipe for holiday treat making!

  50. 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!

  51. 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!

  52. Dixie Kieffer says

    Jen,I would love to have the homemade Toffee recipe,please.

  53. 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 :)!

  54. 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!

  55. 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!

  56. 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!

  57. 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!

  58. 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!

  59. 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!!

  60. 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!

  61. 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!

  62. 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!

    • Melanie says

      Took about 60 minutes in a 10 cup!! Don’t add it all of course!

  63. 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!

  64. 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.

  65. 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!

  66. 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!

  67. 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!

  68. Sandra Olson says

    Looks really yummy, but three cups of sugar!! Is a lot!!!

  69. Stephanie Vakos says

    Do you think I could do this as cupcakes or even mini muffins?

  70. Annie Jones says

    Can you freeze this cake

  71. 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 🙂

  72. 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.

  73. 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!

  74. 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!

  75. 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!

  76. Tonya says

    Hi Jen,

    Have you tried adding vanilla flavor to this cake? If so, how does it compare?

    • Jen says

      Hi Tonya, the caramel sauce adds vanilla flavor but I’m sure you could add a teaspoon to the cake too!

  77. Maria Hanley says

    I can’t wait to try this recipe, especially after so many positive comments. I’m just wondering if the reference to room temperature eggnog was a typo – I didn’t see that ingredient listed in the recipe and no one else seemed to mention it. Thanks!

    • Jen says

      Definitely a typo, thanks for catching that! It should read “milk” instead. Enjoy!

  78. Sharon Barker says

    I baked this cake for a friend’s birthday. It has got to be one of the best cakes ever. It really doesn’t need the caramel to be delicious. Everyone asked for another piece to take home to eat later. I served it with ice cream but really the ice cream was too much. This cake stands alone!!! YUM.

    • Jen says

      Thanks so much Sharon! I’m so pleased this Brown Sugar Cake was such a hit – and I agree – the Caramel make the cake!

  79. Yonnie says

    This cake was perfect. Good with or without the caramel. Actually, amazing!

    • Jen says

      Thank you so much Yonnie! I’m thrilled it was a winner!

  80. Colleen M says

    This is fantastic! We’re in cake heaven right now! Thanks so much!

    • Jen says

      Yay! I love hearing that! Thank you for making my day Colleen!

  81. Elizabeth says

    Want to make this for work & thinking a 13 × 9 sheet cake would be so much easier to travel & portion out? Do you think recipe will still work and what would baking time equate to?

    • Jen says

      Hi Elizabeth, yes you can definitely bake the cake in a 9×13 pan. I have never done it for this particular cake so I am just guessing it will require 35-40 minutes at 350 degrees F or until done.

  82. Sandra says

    I made the Toffee Pecan Caramel Pound Cake. My husband said it was the best cake he has ever eaten. It turned out real nice and also made the caramel sauce. Awesome. Thanks

    • Jen says

      I love hearing that Sandra! Thanks for the ultimate compliment!

  83. Lori Bonner says

    This was truly delicious. I think my bundt pan must be a bit smaller than standard as I had a little overflow while baking. Someone just had to eat all those edges I cut off to even it up. I didn’t mind. Thanks for the detailed instructions and tips. You really set me up for sucess.

    • Jen says

      Thank you for your thoughtful comment Lori and being noble enough to eat those edges 😉 I’m so pleased this cake was a winner!

  84. Bobbi says

    Sinfully delicious. Especially when drizzled with your caramel sauce. Pound cake…it weighs 5 Pounds! This cake would travel well and just add caramel at destination. I made no changes. Be sure to use a 12 cup Bundt pan. It baked all the way to the top. Mine baked for 85 minutes. Will definitely make again. Thanks for sharing!

    • Jen says

      Thank you for your awesome review Bobbi, I’m so happy it was a 5 pound winner!

    • Becjy says

      I just made this, but mine boiled over in the 12 cup bundt pan I used. Any ideas why this happened?

      • Jen says

        I’m so sorry, how frustrating! I haven’t had anyone with this problem before – is it possible you used a 12-inch and not 12 cup?

  85. Fara says

    Can I make half the recipe in a loaf pan . For half a rec do I add. 3 eggs
    Thank you

    • Jen says

      Hi Fara, yes you can divide this between loaf pans and yes, I would use 3 eggs for half the recipe. Enjoy!

  86. Linda says

    Do you think it’s possible to make this recipe into cupcakes?

    • Jen says

      Absolutely! Just keep in mind they will be more dense and less fluffy than traditional cupcakes.

  87. Rhonda Rich says

    Hi. The recipe looks amazing! I’d like to try in layered with the pecan toffee caramel sauce between layers. Do you think this would work out ok?

    • Jen says

      Thanks Rhonda! Can you clarify? Are you wanting to make a layered cake with your own pecan caramel sauce in between layers?

  88. Lymari Woodson says

    Can I make this cake with almond flour?

    • Jen says

      No almond flour is not a good substitution. You are better off using a gluten free 1 to 1 baking substitute like Bob Red Mills.

  89. Rose says

    Absolutely love you and your recipes!!!!!!!!!!!!!!!!

    • Jen says

      You’re so sweet, thanks Rose!

  90. Jessica says

    I made this cake last year 2020 and it came out terribly dry, caramel was perfection and still use this recipe for everything fall) I’m going to try it again this year (2032, but trying to add pumpkin purée or apple sauce with the wet ingredients to see if it moistens up this gif round)

    • Jen says

      Hi Jessica, I’m sorry your cake was dry, I’ve never had one complaint of this before. Make sure you don’t pack the flour, overmix the batter or over-bake the cake, all can make cakes dry.

  91. Khristi says

    I baked this cake yesterday, as I spent the day trying new recipes; and it is absolutely DELICIOUS! In my opinion, it stands alone just fine without the caramel sauce, as it’s already sweet enough. And, I put the toffee bits in the pan before pouring in the batter, instead of mixing throughout, so that added a sticky-sweet, caramelized top layer to the cake. This is a definite keeper that I will make again!

    • Jen says

      Thanks for the awesome review Khristi, I’m so pleased this is a new repeat favorite! And what a great idea to add the toffee bits to the top!

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