Caramel Brown Sugar Pound Cake with Pecans and Toffee

This caramel brown sugar pound cake is a rich, buttery Bundt cake made with light brown sugar, sour cream and vanilla, with crunchy toffee bits and chopped pecans folded right into the batter. Once it cools, a thick brown sugar caramel glaze goes over the top and drips down the sides, followed by a heavy layer of toasted pecans and more toffee. It slices beautifully and is perfect for holidays or potlucks.

Why You’ll Like This Caramel Brown Sugar Pound Cake

Brown sugar gives the cake a deep, almost butterscotch flavor and a moist, tender crumb that stays soft long after baking. The sour cream keeps it rich without being heavy, while the toffee bits melt slightly into little caramel pockets.

• Big caramel flavor: brown sugar in the cake and in the glaze.
• Moist and dense: a classic pound cake texture with a fine, buttery crumb.
• Crowd-friendly: one Bundt cake serves 12 to 16 people.

Ingredients for Caramel Brown Sugar Pound Cake

For the Cake

• 1 cup unsalted butter, softened
• 2 cups packed light brown sugar
• 1 cup granulated sugar
• 6 large eggs, room temperature
• 1 tbsp vanilla extract
• 3 cups all-purpose flour, plus 1 tbsp for tossing the toffee
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream, room temperature (or 8 oz cream cheese, softened)
• 1/2 cup toffee bits
• 1 1/2 cups chopped pecans, divided (1/2 cup for the batter, 1 cup for the topping)

For the Caramel Glaze

• 4 tbsp unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• Pinch of salt
• 1 tsp vanilla extract
• 1/2 to 3/4 cup powdered sugar

For the Topping

• 1 cup of the chopped pecans, toasted
• 1/4 cup toffee bits

You will need a 10 to 12 cup Bundt pan, a stand or hand mixer, a small saucepan and a wire rack. Makes 12 to 16 slices.

Ingredient Notes

The butter and eggs: Room temperature ingredients blend into a smooth, airy batter. Cold eggs can make the batter curdle.

The brown sugar: Pack it firmly into the cup and break up any hard lumps before creaming.

Sour cream or cream cheese: Both add moisture and richness. Cream cheese makes the cake slightly denser and tangier.

The toffee bits: Use plain chopped toffee bits, not the chocolate-coated kind.

How to Make Caramel Brown Sugar Pound Cake

Step by Step

1. Prep the pan. Heat the oven to 325°F. Grease every ridge of a 10 to 12 cup Bundt pan, then dust with flour.
2. Toast the pecans. Toast all the chopped pecans on a baking sheet for 6 to 8 minutes, until fragrant. Cool, then set aside 1/2 cup for the batter.
3. Cream the butter and sugars. Beat the butter, brown sugar and granulated sugar on medium-high speed for 5 minutes, until pale and fluffy.
4. Add the eggs. Add the eggs one at a time, beating well after each, then mix in the vanilla.
5. Combine the dry ingredients. In a separate bowl, whisk the flour, baking powder and salt.
6. Alternate with sour cream. On low speed, add the flour mixture in three parts, alternating with the sour cream, starting and ending with flour. Mix only until no dry streaks remain.
7. Fold in the mix-ins. Toss the toffee bits with 1 tbsp flour, then fold them and 1/2 cup pecans into the batter with a spatula.
8. Bake. Spread the batter in the pan. Bake for 75 to 85 minutes, until a skewer inserted near the center comes out clean or with a few moist crumbs.
9. Cool. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack and cool completely.
10. Make the glaze. In a small saucepan, melt the butter with the brown sugar, cream and salt. Bring to a boil and boil for 1 to 2 minutes, stirring. Remove from the heat, stir in the vanilla, then whisk in powdered sugar until thick but pourable. Let it cool for 5 to 10 minutes.
11. Glaze and top. Set the rack over a baking sheet. Pour the glaze slowly over the top so it drips down the sides, then scatter the toasted pecans and remaining toffee over the top and around the base while the glaze is soft.

Tips for the Best Caramel Brown Sugar Pound Cake

Cream Long Enough

The full 5 minutes of creaming whips air into the butter, which gives the cake its lift and fine texture.

Do Not Overmix the Flour

Once the flour goes in, mix on low just until combined. Overmixing makes it tough.

Flour the Toffee

A light coating of flour helps the toffee bits and pecans stay suspended instead of sinking to the bottom.

Cool the Glaze Slightly

Hot glaze runs straight off the cake. Let it thicken for a few minutes so it clings to the top and forms slow drips.

Check Early

Ovens vary, so start checking at 70 minutes. Tent with foil if the top browns too fast.

Variations

• Salted caramel: sprinkle flaky sea salt over the glaze right after pouring.
• Spiced: add 1 tsp cinnamon and 1/4 tsp nutmeg to the flour.
• Chocolate chip: swap half the toffee bits for mini chocolate chips.
• Walnut: use chopped walnuts instead of pecans.
• Loaf pans: divide the batter between two 9×5-inch loaf pans and bake for about 55 to 65 minutes.

Storage

Room temperature: Keep the glazed cake covered with a cake dome or loosely wrapped for up to 3 days.

Refrigerator: Store in an airtight container for up to 1 week. Bring slices to room temperature before serving.

Freezer: Freeze the unglazed cake, wrapped in plastic and foil, for up to 3 months. Thaw overnight in the refrigerator.

Make-ahead: Bake the cake a day ahead, wrap it once cool and add the glaze and topping a few hours before serving.

Frequently Asked Questions

Why did my pound cake crack on top?

A crack along the top is normal for pound cake. It forms when the outside sets before the center finishes rising.

Can I use cream cheese instead of sour cream?

Yes. Beat 8 oz softened cream cheese with the butter and sugars at the start, then add the flour in one or two parts without the sour cream.

Why did the toffee bits sink?

Toss them in flour first and fold them in gently at the very end.

How do I keep the cake from sticking to the Bundt pan?

Grease every ridge thoroughly, dust with flour and turn the cake out after 15 minutes. Waiting longer lets the sugars stick.