Brown Sugar & Pecan Caramel Bundt Cake

Oh my god you guys, Oh. My. God. It’s is Fiesta Friday #20 and I have brought something really special! This brown sugar & pecan caramel pound cake, it is amazing. You NEED to try it. It’s a pound cake but it’s so, so light and moist,  and the brown sugar combined with the toffee and caramel is to die for. I will be making this cake again, several times.

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

Leah’s mum has been asking me to make her this cake for a while now after she saw a photo of one on Facebook and I finally got around to doing it for her. I wish I hadn’t waited so long, so many missed opportunities to enjoy this cake. Luckily for me I made enough batter for two bundt tins so I got to have one too!

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

There is a lot of sugar in this cake, mostly brown sugar. And it has chopped pecans nestled inside and lots of yummy heath toffee bits! Then it’s topped with a very generous helping of caramel sauce. So much sweet, caramel flavour in this cake it’s like heaven… and definitely not for the health nuts! But everyone deserves a treat every now and then right?

 

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

 

Father’s day is this weekend too, and if this isn’t a perfect father’s day cake I don’t know what is! Who needs hallmark when you have this much caramel to indulge in!

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

 

And the best part? It’s so easy to make! You just beat the butter, cream it with the sugar, beat in the eggs and add the dry ingredients and the milk. Stir in your pecans and toffee and bake! Then the caramel sauce is just as easy to make, just heat the condensed milk with sugar, whisk in the butter and vanilla and you’re done. You want to pour on the caramel sauce while it’s still hot as it does harden a little as it cools.

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

I’m not sure what else I can say about this cake that isn’t just me gushing about how much I love it! So instead I’ll let you guys try it out for yourselves. It is Fiesta Friday after all, this week’s is co-hosted by Fae and Suzanne so make sure you go check them out! And, of course, a big thanks to Angie for bringing us this wonderful party every week!

I recently updated this recipe with new photos and made it gluten free, make sure you check it out here!

Gluten Free Brown Sugar and Pecan Caramel Bundt Cake - This Gluten Free Brown Sugar and Pecan Caramel Bundt Cake is packed full of pecans and toffee bits, with a moist and tender crumb, smothered in thick, gooey caramel, topped with butter toasted pecans!

 

Brown Sugar & Pecan Caramel Pound Cake


Ingredients

For the cake:

  • 1 1/2 cups butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup caster sugar
  • 5 large eggs, room temperature
  • 3 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 bag heath toffee bits (8oz)
  • 1 cup pecans, roughly chopped

For the caramel sauce:

  • 1 can sweetened condensed milk (14oz)
  • 1 cup brown sugar
  • 2 tbsp butter
  • 1/2 tsp vanilla extract

Method

  • Preheat oven to 160C/325F. Grease your bundt pan(s) well.
  • Combine the flour, baking powder and salt in a medium bowl and set aside
  • Beat the butter until pale and creamy. Beat in sugars until fluffy.
  • Beat in the eggs one at a time until combined.
  • Add the flour mixture and milk alternatively, starting and ending with the flour. Beat until just combined.
  • Stir in the toffee bits and pecans.
  • Spoon batter into pans and bake for approximately 1 hour and 20 minutes, until skewer comes out clean. After 50 minutes of baking, lightly cover with foil to stop it browning too much at top. Leave to cool in pan for 10 minutes then transfer to wire rack.
  • While cake is cooling make the caramel sauce. In a medium saucepan, combined condensed milk and brown sugar and bring to the boil over a medium high heat, whisking often. Reduce heat and simmer for 8 minutes, whisking often. Remove from heat and whisk in butter and vanilla. Leave to cool for 5 minutes
  • Pour the caramel sauce over the cooled cake, you want to do this while the sauce is still hot as it hardens slightly as it cools.
  • Garnish with more pecan halves, serve

Notes:

  • Make sure you grease your pan well as this is a very moist cake and it can be a bit of a pain to coax out without breaking! I use this home made pan release and it’s great.
  • This cake is great eaten right after you’ve added the sauce, when it’s all warm and gooey (be careful the sauce isn’t too hot, don’t want any burned tongues!)
  • This recipe will make one 12 cup bundt pan cake, or almost two 6 cup bundt pan cakes (I had one slightly smaller one)
  • Store in an airtight container for 3-5 days

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

 

62 comments

  1. Nancy says:

    OMG…looks sinfully delicious! Would you believe I bought a bag of Heath bits several weeks ago with no idea how I was going to use them? Well, thanks to you, I do now! Can’t wait to try this, it looks absolutely, positively, scrumptious!

  2. Jess says:

    Holy crap…this looks so baaaaaaad, but still so GOOD at the same time. Wow. I can only fantasize about what a bite of that cake would taste like. Awesome job, thank you for bringing this to the party 🙂

  3. birgerbird says:

    Ridiculous! I think it’s pretty clear by now that giraffes can bake! And make sauce, my God! That’s one of the best looking desserts I’ve seen in a while. Bring on the caramel sauce!

    • Michelle says:

      Haha and they love to do it too! That caramel sauce is just amazing, I could have just eaten it with a spoon. So simple too.
      Thanks for stopping by 🙂 x

      • birgerbird says:

        Yes, I feel you . . . that Ben & Jerry’s Ice Cream “Caramel Sutra” has a massive ribbon of caramel and I always dig for it. never occurred to me to just eat the sauce plain . . . saves a lot of trouble. 🙂

  4. Selma's Table says:

    Wow Michelle! I think you have outdone yourself with this cake – it looks amazing and I can only imagine how decadent it tastes!! Love pound cake, love toffee, love pecans, love caramel – fabulous! Bookmarked!!

  5. Ahila says:

    Delightful! I’d very much like a slice of this special treat with coffee. Thank you for sharing, Michelle, and I have bookmarked the caramel cake to try it out sometime! 🙂

  6. lapetitecasserole says:

    Michelle your cake looks scrumptious! I’m in Italya right now, visiting friends and family and it’s breakfast time… I really would like to have one or two (two is better) of your amazing pound cake!

Leave a Reply