My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake

This Brown Sugar Caramel Pound Cake is one of those treasured recipes that feels like a warm hug from the past. Rich, dense, and deeply flavored with brown sugar, toffee, and pecans, it’s topped with a luscious homemade caramel drizzle that soaks into every nook and cranny. It’s no wonder this was my Granddaddy’s favorite—one bite and I’m transported straight back to his kitchen table.

Why You’ll Love This Recipe

I love how comforting and indulgent this cake is. The texture is perfectly moist and dense, like any good pound cake should be, but it’s the deep caramel flavor from the brown sugar and toffee that makes it stand out. The pecans add a bit of crunch, and the rich caramel drizzle brings everything together. It’s a perfect dessert for holidays, family gatherings, or just because.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake

• 1 ½ cups butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 (8-ounce) bag toffee chips (such as Heath)
• 1 cup chopped pecans

Caramel Drizzle

• 1 (14-ounce) can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Directions

1. I preheat the oven to 325°F and prepare a 12-cup Bundt pan by greasing it and lightly dusting it with flour.
2. In a large bowl, I beat the butter until creamy. I add both sugars and continue beating until the mixture is light and fluffy.
3. I add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, I whisk together the flour, baking powder, and salt.
5. I add the dry ingredients to the butter mixture, alternating with milk, and mix just until combined.
6. I stir in the toffee chips and chopped pecans by hand.
7. I spoon the thick batter into the prepared Bundt pan and smooth the top.
8. I bake for about 85 minutes, or until a wooden pick inserted in the center comes out clean. If it starts browning too much, I cover it loosely with foil.
9. After baking, I let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
10. Once the cake is cool, I prepare the caramel drizzle.

Caramel Drizzle

1. In a saucepan, I combine the sweetened condensed milk and brown sugar.
2. I bring it to a gentle boil over medium-high heat, whisking frequently.
3. I reduce the heat and let it simmer for about 8 minutes, still whisking regularly.
4. I remove it from the heat and stir in the butter and vanilla extract.
5. I let the drizzle cool slightly—about 5 minutes—then pour it over the cooled cake while it’s still warm and pourable.

Servings and timing

This recipe serves about 12–14 people. It takes roughly 25 minutes to prepare, 85 minutes to bake, and another 20–30 minutes to cool and drizzle. Total time from start to finish is about 2 hours and 15 minutes.

Variations

Sometimes I swap the pecans for walnuts, or leave the nuts out entirely for a smoother texture. I’ve also added a splash of bourbon to the caramel drizzle for a grown-up twist. Around the holidays, I like to add a pinch of cinnamon or nutmeg to the batter to give it a spiced warmth.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days. For longer storage, I refrigerate it and let it come to room temperature before serving. It also freezes well—just slice, wrap individually, and thaw as needed. I warm leftover slices slightly in the microwave for that fresh-baked taste.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. The flavors deepen overnight, and it stays incredibly moist. I just wait to drizzle the caramel until just before serving.

Do I have to use toffee chips?

No, but I love the buttery crunch they add. If I don’t have any, I sometimes use butterscotch chips or leave them out entirely—it’s still delicious.

Can I use a different pan if I don’t have a Bundt?

Yes, a tube pan works well, or even two loaf pans. I adjust the baking time accordingly and keep an eye on it.

Is the caramel drizzle too sweet?

It’s rich but balanced by the cake. If I want a lighter touch, I drizzle just a little, or serve it on the side so everyone can choose how much they want.

What if I don’t have sweetened condensed milk for the drizzle?

I’ve made a quick stovetop caramel sauce with cream, sugar, and butter as a substitute, but the condensed milk version is extra smooth and easy.

Conclusion

My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake is more than a dessert—it’s a slice of family history. I love how each ingredient comes together to create a deeply rich, comforting cake that’s perfect for sharing. Whether I’m baking it for a special occasion or just to bring a little sweetness to the table, it never fails to impress.

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