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Lady Behind the Curtain

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Brown Sugar Pound Cake

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Attention all dessert lovers: get ready to drool over the best brown sugar pound cake recipe you’ll ever taste. This timeless classic has been delighting taste buds for generations with its rich, buttery flavor and moist, dense texture. It’s a dessert that stands the test of time and never fails to satisfy sweet cravings. But what sets this pound cake apart from others is its star ingredient: brown sugar. Yes, you heard that right. This old-fashioned recipe combines the goodness of traditional pound cake with the depth and complexity of brown sugar, creating a dessert that is impossible to resist. You’re going to want to learn how to make delicious easy pound cake recipe because I promise, you will be coming back for seconds. So get your aprons on and let’s bake up a delicious treat together.

Brown Sugar Pound Cake

This deliciously dense flavorful Brown Sugar Pound Cake is just what your dessert table needs! A very moist delicious bundt cake filled with toffee bits, brown sugar and pecans, with tons of caramel flavor.  Make sure you add this recipe to your Thanksgiving menu! ***JUST ADDED*** This wonderful cake got a makeover! Scroll down to see the NEW ingredient! And WATCH THE NEW VIDEO! Keep the kids busy with FREE activity sheets and Coloring Pages! Scroll down for the link. ↓

Be the hit of the dinner party and show up with this Brown Sugar Pound Cake. This is one of the most requested desserts among my friends and I bet it will be the same with yours.  Spread the love and take the recipe with you to share. I look forward to making this cake every Fall.

EASY CARAMEL DRIZZLE!

Let’s not forget about the amazing caramel that is drizzled over the top of the Brown Sugar Pound Cake!  To get the recipe for this caramel—- click here—->>>>EASY CARAMEL DRIZZLE
Brown Sugar Pound Cake
The Brown Sugar Pound Cake batter fits perfectly in a 15 cup bundt pan and bakes beautifully to the top.  It’s very important that you make sure your bundt pan will hold 15 cups of batter.  The last thing you need is a huge mess. Check below for my VERY important tip!

NEW INGREDIENT!

Drum roll please………BROWN BUTTER! Of coarse the original recipe is perfect, but I decided to pump up the nutty flavor and add brown butter! If you’ve never baked with brown butter you are in for a treat! Click here to find out how easy it is—->>>>HOW TO MAKE BROWN BUTTER.

Important—Tip #1!

Brown Sugar Pound Cake
Brown Sugar Pound Cake
Brown Sugar Pound Cake

I had been doing this step wrong for years. My cakes always stuck….I finally stopped making bunt cakes. Until I discovered this tip! USE BAKING SPRAY NOT COOKING SPRAY! AND….don’t just leave the spray there. Use a pastry brush to make sure all the crevices are covered. Now my cakes fall right out of the pan!

Tip #2

Cool cake NO LONGER THEN 15 MINUTES in the pan. The reason most bundt cakes stick is because the sugars have cooled and stick to the pan. If after 15 minutes your cake is stuck try this step. Dip the cake pan (with the cake still inside) only a few inches into hot water. This will melt the sugar and allow the cake to release from the pan. Cool completely on a wire cooling rack.

Brown Sugar Pound Cake
IN CASE YOU HAVEN’T SEEN TOFFEE BITS HERE’S A LOOK AT WHAT THE BAG LOOKS LIKE. You can find them at most grocery stores.

Toffee Bits Substitution

Are you having a hard time finding toffee bits in your grocery store? I don’t want you to miss out on a delicious cake so here are a few alternatives. NOTE: WHICH EVER ONE YOU CHOOSE, DO NOT GO OVER 1 CUP.

  • 1 CUP CARAMEL BAKING CHIPS
  • 1 CUP BUTTERSCOTCH BAKING CHIPS
  • ½ CUP CARAMEL BAKING CHIPS PLUS ½ CUP BUTTERSCOTCH BAKING CHIPS

Tips for a Successful Brown Sugar Pound Cake

  • ROOM TEMPERATURE INGREDIENTS: All ingredients should be at room temperature this will help all the ingredients to combine better, giving you a smoother cake batter and a more even texture.
  • AERATE FLOUR: Flour must be aerated before measuring. If the flour is not aerated, it will result in too much flour being measured. Aerating basically means fluffing it up.
  • PROPERLY GREASE YOUR PAN: Simply spraying the bundt pan with non stick cooking spray will not be enough. Using a non stick cooking spray with flour added is the way to go. Brushing it into all the crevices is a must. You can also make your own baking goop. For that, blend together equal parts vegetable oil, vegetable shortening, and flour. Dip pastry brush into the mixture and generously spread over the entire pan baking surface. The goop will stay fresh stored at room temperature for 3 months, or in the refrigerator 6 months.
  • USE REAL BUTTER: The only way to achieve a nice buttery flavor is with real butter. Butter’s high fat content is what give baked goods their texture.
  • PREPARE EVERYTHING: Getting all your ingredients out and ready for mixing helps make the cake making process so much easier. That includes measuring ingredients and chopping nuts.
  • COVER CAKE WITH FOIL: If the cake starts to turn dark brown before the cooking time is over, simply make a foil tent and place over the top of the cake.

How to Make a FIVE STAR RATING Brown Sugar Pound Cake

Brown Sugar Pound Cake

BROWN SUGAR CAKE INGREDIENT LIST-full printable recipe below in recipe card

  • 1½ cups unsalted butter or brown 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 of toffee bits (preferably without chocolate)
  • 1 cup pecans, chopped

EASY CARAMEL DRIZZLE RECIPE INGREDIENT LIST

  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup light brown sugar, packed
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • pinch of salt

OLD FASHIONED BROWN SUGAR POUND CAKE INSTRUCTIONS

  1. Preheat oven to 325°.
  2. Spray with a nonstick cooking spray PREFERABLY ONE WITH FLOUR a 15 CUP Bundt pan with nonstick baking spray with flour. Set aside.
  3. Use and electric mixer, fitted with the paddle attachment and beat the butter until creamy. (Scroll down for the brown butter instructions) Add sugars, beating until fluffy. Making sure to scrape the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
  4. Spoon batter into prepared pan.
  5. Place cake in the center of the oven and bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
  6. Cover top of cake with foil to prevent excess browning if necessary.
  7. Let cake cool in pan on a cooling rack no longer then 15 minutes.
  8. Remove from pan, and let cool completely on a wire rack.
  9. Spoon Caramel Sauce over cooled cake.
  10. SERVES 12-16

EASY CARAMEL DRIZZLE INSTRUCTIONS

  1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
  2. Reduce heat, and SIMMER for 5 minutes, whisking constantly.
  3. Remove from heat; whisk in butter, vanilla, and salt.
  4. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

How to Transform this Bundt Pan Pound Cake into Loaf Pan Pound Cakes

  1. Preheat oven to 350°. With non stick cooking spray, coat the bottom and the sides of TWO 8 x 4 -inch loaf pans, cut pieces of parchment paper to fit the loaf pans, press parchment paper to the cooking spray, and spray the side of the parchment paper that will be touched by the cake batter.
  2. Pour equal amounts of the batter into the prepared pans.
  3. Bake 55 to 65 minutes or until a wooden toothpick inserted into the center comes out clean.
  4. IMPORTANT TIP: TO PREVENT THE TOP FROM BURNING, COVER THE BREAD WITH FOIL THE LAST 15 MINUTES OF BAKING.
  5. Cool in pan on a wire rack 10 minutes. Remove from pan, cool completely.
  6. FOR BEST RESULTS WRAP AND LET STAND OVERNIGHT BEFORE SLICING.

FREE Thanksgiving Activity Sheets, Coloring Pages, and Decoration Printable Collection

Thanksgiving FREE Printable Collection: This Thanksgiving collection has something for everyone. For the kids there are activity sheets, coloring pages, fun riddle utensil pockets, and more. For the Adult table there are elegant water color cupcake wrappers, utensil pockets, banners, and food tent or place cards, and more.
Two other party favorites are CITRUS VANILLA POUND CAKE AND CARAMEL APPLE POUND CAKE

LATEST POSTS

Brown Sugar Pound Cake

Brown Sugar Pound Cake

Yield: 12-16 servings
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes

WONDERFUL caramel flavor and is VERY moist.

Ingredients

  • 1½ cups unsalted butter or brown 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 of toffee bits (preferably without chocolate)
  • 1 cup pecans, chopped
  • 1 recipe CARAMEL DRIZZLE (link)

Instructions

  1. Preheat oven to 325°.
  2. Spray a 15 CUP Bundt pan with nonstick baking spray with flour (see below for TWO helpful tips). Set aside.
  3. Beat the butter until creamy. (Scroll down for the brown butter instructions) Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
  4. Spoon batter into prepared pan.
  5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
  6. Cover top of cake with foil to prevent excess browning if necessary.
  7. Let cake cool in pan on a cooling rack NO LONGER THEN 15 MIN.
  8. Remove from pan, and let cool completely on a wire rack.
  9. Spoon Caramel Drizzle over cooled cake.
  10. SERVES 12-16

Notes

Important Tips:

  • USE BAKING SPRAY NOT COOKING SPRAY! AND....don't just leave the spray there. Use a pastry brush to make sure all the crevices are covered.
  • Cool cake NO LONGER THEN 15 MINUTES in the pan. The reason most bundt cakes stick is because the sugars have cooled and stick to the pan. If after 15 minutes your cake is stuck try this step. Dip the cake pan (with the cake still inside) only a few inches into hot water. This will melt the sugar and allow the cake to release from the pan. Cool completely on a wire cooling rack.

For the Brown Butter Option:

  • In a small saucepan bring the butter to a boil on medium high, constantly stirring (about 5-6 minutes).
  • Once the butter starts to foam you know you're close (like 30 seconds close).
  • Use the spoon to pull away the top coat (foam) of the butter; when you can see that the butter has reached a caramel color it is done.
  • Pour into a jar; cool on the counter, store in the refrigerator until ready to use.

To Use In This Recipe:

  1. Pour brown butter into a large mixing bowl, beat until the butter is completely cooled OR place the hot butter on the counter and bring to room temperature before using.

TOFFEE BITS SUBSTITUTION

Are you having a hard time finding toffee bits in your grocery store? I don't want you to miss out on a delicious cake so here are a few alternatives. NOTE: WHICH EVER ONE YOU CHOOSE, DO NOT GO OVER 1 CUP.

  • 1 CUP CARAMEL BAKING CHIPS
  • 1 CUP BUTTERSCOTCH BAKING CHIPS
  • ½ CUP CARAMEL BAKING CHIPS PLUS ½ CUP BUTTERSCOTCH BAKING CHIPS

HOW TO TRANSFORM THIS BUNDT PAN POUND CAKE INTO LOAF PAN POUND CAKES

  1. Preheat oven to 350°. With non stick cooking spray, coat the bottom and the sides of TWO 8 x 4 -inch loaf pans, cut pieces of parchment paper to fit the loaf pans, press parchment paper to the cooking spray, and spray the side of the parchment paper that will be touched by the cake batter.
  2. Pour equal amounts of the batter into the prepared pans.
  3. Bake 55 to 65 minutes or until a wooden toothpick inserted into the center comes out clean.
  4. IMPORTANT TIP: TO PREVENT THE TOP FROM BURNING, COVER THE BREAD WITH FOIL THE LAST 15 MINUTES OF BAKING.
  5. Cool in pan on a wire rack 10 minutes. Remove from pan, cool completely.
  6. FOR BEST RESULTS WRAP AND LET STAND OVERNIGHT BEFORE SLICING.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

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Comments

Brown Sugar Pound Cake — 316 Comments

  4. This is a delicious cake. I used s.r flour vs a.p flour (omitting baking powder and salt) and 2% milk vs whole. I must have a smaller bundt pan than 12.5 cups cuz I have too much batter. Had to make a small round pan for left over batter but this cake will def be made again. Would also be awesome as cupcakes!

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  5. I can’t wait to make looks delicious, love to bundt pan as well, does anyone know who makes it and where I can one?

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  6. Made this delish cake, old fashioned recipe, took one look at it and knew it would be wonderful. Didn’t disappoint! My only issue was the glaze. You really do need to stir constantly otherwise the sugar and condensed milk combo will burn. Otherwise, just yummo!

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  7. Oh, my – I made this for our rain delayed July 4th cookout today. Universal response was 10’s all around. Definitely a keeper recipe. I made it just as written, except that I had to make 4/5 of the recipe – I have a 10 cup bundt pan. With the smaller pan, it only needed 65 minutes baking time. So so moist and good. Thanks so much for sharing this recipe with us!

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  8. My cake was a little dry, any suggestions? I followed recipe exactly. It was really good, just a little dry.

    Reply ↓

    • Make sure you measure your flour correctly – use the fluff and spoon method; otherwise you might get too much flour which will cause your cake to be dry.

      Reply ↓

  9. Will the cake work if the nuts are omitted? I have a nut hater in the house – LOL. I know that the Tunnel of Fudge cake requires the nuts to make it work, which is why I’m asking. This looks simply divine!

    Reply ↓

    • Hi Cassandra,
      I don’t see why not. They are just there for added flavor. They don’t have anything to do with the rising of the cake. Good Luck! 🙂

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  13. Will this work in just a regular glass pan? I got all the ingredients and swore we had the right mold, but we don’t.

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      • Hi Robin,
        Having never tasted the almond milk it’s hard to say. If it doesn’t have a strong flavor then I would say go ahead and try it. The flavors of toffee bits, nuts and brown sugar are strong flavors and should mask the different flavor of your almond milk. Good Luck! 🙂

        Reply ↓

  19. My cake came out of the pan beautifully. I have always heard that you should take a cake out of bundt or similar type pans in 10 mins. That is what I did and not a crumb out of place. Thanks

    Reply ↓

      • Hi Maggie, Yes, you can use a smaller pan. Make sure to fill the pan ¾th full and you should be okay. Pour the remaining batter into a prepared cake pan. You don’t want to waste any of the delicious cake batter. 😂😋

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  24. It does need a 12-cup bundt pan. You can use a 10-cup, but you’ll have a couple cups of extra batter for a small pan. Don’t forget to grease & flour!

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  25. It’s my birthday today and when I saw this recipe on Pinterest, I knew I had to make it! It’s in the oven smelling heavenly…and the batter tasted awesome. Yum! Thank you!

    Reply ↓

  26. this cakes looks so delicious and pound cakes are my favorite; however, I am not sure about the toffee bits. Will they melt during the baking process, if not are they crunchy.

    Reply ↓

    • Hi Wanda,
      You’re going to LOVE this cake. With all the brown sugar and toffee bits you don’t need any other flavoring or extract. 🙂

      Reply ↓

  30. This looks so good. Cannot wait to make it. Our church is having a bake sale tomorrow and this will be one cake I take to sell. Thanks so much for the recipe.

    Reply ↓

    • Hi Christina, I really don’t know. This cake has such a wonderful caramel/toffee flavor. All I can say is try it. My hope is the chocolate won’t take over and it will kind of take a back seat to the toffee. Good Luck! 🙂

      Reply ↓

      • Hi Christina… Did you like how it turned out with the chocolate covered toffee? I’m making it tomorrow and accidentally got chocolate covered! Thanks!

        Reply ↓

        • I made it with white chocolate chips instead of toffee bits once and it was delicious. Not as good as with toffee bits but still delicious. I make this cake at least 4 times a year. I would make it more often but I can’t resist eating so much of it….my waistline is expanding because of it.

          Reply ↓

    • Ifound Heath toffee bits at my local grocery store. One time I had to improvise and use a Heath candy bar by shaving off the toffee because my children had ate the bits.It actually turned out quite delicious.

      Reply ↓

  36. Does the cake keep well? I would love to make it today for Christmas Eve tomorrow, but was curious if anyone had tried refrigerating it over-night.

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  37. Made this cake yesterday. It was a huge hit with my family! I put 1c of heavy whipping cream instead of milk. Super moist & flavorful! Thank you Soo much for these happy memories.

    Reply ↓

  38. I made this for Christmas dinner tonight and it was super yummy. I totally left out the nuts and used a sheet cake pan. It was just perfect. I may use the bundt cake pan next time because the best part was the ‘crust’. So chewy and carmelized. So having edges on each slice would make it even better. But if anyone is wondering how it translates into a non-bundt cake pan, it was wonderful.

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  41. This cake is the best!
    I made it with the glaze, and then decided the glaze wasn’t necessary.
    People always ask for the recipe.
    I make as it is written. I did use almond milk once, and it was just fine.
    If you want to impress this is the cake.

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  45. I bought a 12 cup bundt pan and I had the biggest mess. It was to small. When I spooned it in the bundt pan it wasn’t all the way to the top. But once it started cooking, it spilled down the sides and burned on the bottom of the oven. It may have over cooked because it crumbled when i cut into it. I’ve tried the cake and it’s a great cake. I wonder why my 12 cup pan won’t work?

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  46. Okay don’t make the mistake of substituting self rising for the all purpose flour. It was a nightmare. I remade it today with all purpose and it is perfect.

    Reply ↓

  48. Having hard time funding toffee bits. Stores only have chocolate with toffee bits.can I use caramel squares instead?

    Reply ↓

    • Hi Kim, Yes I think you can and cut them up into small pieces. Do you have a Walmart near you? That’s where I find them. 🙂

      Reply ↓

  49. Sheryl my guest love you and the cake! I am diabetic so had to make a few changes. I went with Reduced fat milk, used half the sugar and omitted the Toffee and no caramel drizzle for me. Marvelous is all I can say!! I also calculated the cost of making it and it is around $9.00 the way i did it. Just in case you want to sell one.

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  50. I made two of these cakes for the Memorial Holiday. Took one to a BBQ…they loved it! Thank you! I love caramel and for a change I now have a cake to bake other than chocolate…

    Reply ↓

  51. I made this in a metal circular cake pan and it turned out great! I’m 13 by the way, so I think it actually wasn’t that hard:)

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  52. Thanks for sharing. I have made this twice now and everyone loves it. The first time I made it gluten free for a co-worker and my office mattress devoured it. The second time I made it for a family reunion and my hubby started stealing the batter. Good thing I have a 10 cup Bundt pan.

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  54. I made this the other day and brought it to work. It was a hit!!!! Compliments all around. This might be my new signature dish! My caramel drizzle came out lighter. Not that it matters but any reason as to why?

    Reply ↓

    • Hi,
      I’m so glad everyone liked it. What do you mean by lighter? In color? It could be just the lighting in the picture to make the sauce look darker than it is. 🙂

      Reply ↓

  55. Maybe that’s what it is. In the picture the glaze looked more caramel-ish mine came out looking more like a cream so to speak. I just wanted to make sure there wasn’t a certain condensed milk I was supposed to use.

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  56. I took this cake for a Labor Day brunch and it was a big hit! The only adjustment I will make next time, is to bake it for 70 minutes. Mine was slightly over-baked at 75 minutes. Thanks for a great recipe!

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  58. I saw this on Pinterest a while back and pinned it. I was looking for a recipe to make for my boss’ birthday luncheon at work, and I remembered this. She likes snack- and bundt-type cakes so I thought I’d try this one. It was delicious. I did mix it more as I would a traditional pound cake; beating each egg in for about 2 – 4 minutes each until the sugars were starting to dissolve. I’m glad I used my 15-cup anniversary bundt because this baked right to the top of it! I let mine set in the pan for about 5 – 10 minutes, and then inverted it over a rack and let it set for another 5 minutes before removing the pan. It released perfectly and looked gorgeous. We didn’t cut into the cake until the next day at lunch, and it sliced beautifully and was very moist. It had the classic dense, yet tender crumb of a pound cake. Everyone enjoyed it. I would definitely make this again. The caramel icing was a nice touch, and made this cake look and taste special, which was perfect for the party. However, the cake was very delicious on its own and I’m not sure I would always use the caramel icing in the future. Very tasty recipe and I’ll be copying it to my family cookbook. Thanks!

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  60. I made this today, and it was delicious! What is the best way to store it? Can it just be left out covered, or does it need to be refrigerated? Thanks!

    Reply ↓

    • Hi Ashely,
      I’m so glad you liked the cake. I would say it can stay on the counter for a couple of days but if you still have some left after that I would refrigerate it. 🙂

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  62. I’ve made this several times since I first pinned it. This cake recipe is absolutely perfect as it is! Use a good quality bundt pan. Take your time working it loose from the pan. Try not to go into cardiac arrest or diabetic coma while you try to consume it all in one sitting! I use Nordic Ware’s Heritage Bundt Pan–love the swirls, which catch the glaze beautifully!)

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  63. Hi Mrs. Sheryl I just finished baking this cake. I followed your recipe exactly but I think my oven cooks a little faster. My cake turned out a little browner on the bottom compared to your cake and the taste had a hint of being burnt. Other then that it looked so good when I cut it so I’m thinking to make a trifle and use the caramel sauce along with custard. Next time I will adjust my temperature and not cook it as long. Thank you for sharing this recipe 🙂

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  64. I just saw and pinned an apple caramel bunt cake with a cream cheese filling in the middle. Do you think the cream cheese filling would work in this cake.?

    Reply ↓

    • Hi Kathy,
      I don’t think you would want to add anymore moisture to this cake. It is already VERY moist. I think if you were to add the cream cheese filling it would probably fall apart.

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  66. I was contemplating making this for our office Thanksgiving luncheon, so I made a test cake yesterday to make sure it was a good choice. It. Is. Delicious. Incredibly moist, not cloyingly sweet. Looks like I’ll be making this a lot, since my 18 yr old son was offended I took a couple pieces to work to share. I think I might try dark brown sugar for the glaze next time, for a little more molasses flavor. Thanks so much for a wonderful recipe!

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  67. Thanks for sharing this recipe I have eaten this before and I loved it Now I can make this too I will be making this for our family Thanksgiving Dinner I will make one for a trial run first but I Know I can make this it looks sooo delicious and easy ! Can’t wait to bake and enjoy

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  68. Doesn’t this cake come out too sweet? I see 3 cups of sugar in the cake, then sweet condense milk and another cup of sugar in the drizzle?

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  69. Sheryl I just wanted to drop you a note and thank you for sharing this amazing cake! My husband and I LOVED it and we were in danger of eating the whole thing so I took it to work. I work at the Livestock Auction and that sale barn crowd is a tough crowd, but they devoured it faster than you can say YUMMY! 🙂 I even had requests – from MEN – for the recipe. One cow buyer complained that the others were supposed to save him a piece and they didn’t so another cake will be going to town with me tomorrow. I wanted to ask your permission to share the recipe on my blog. I will link back to you here. If you prefer I not do so, I understand but I didn’t want to post it without your permission. Its definitely a keeper and it has made it to forever favorite recipe book. Thank you so much!

    Reply ↓

    • Thanks for sharing your great story. I absolutely would love it if you wanted to share my recipe on your blog. I have two stipulations….one, you use your own pictures and two, you link back to the original recipe somewhere in your post. Have fun! 🙂

      Reply ↓

      • Thank you so much, Sheryl. Certainly – my photo is only of one piece because that’s all I had left by the time I pulled out the camera, but rest assured, I’ll be, making this again…next week for Thanksgiving, and for Christmas, and on New Years, and… 🙂 Thanks again! I’ve added it as Sheryl’s Brown Sugar Pound Cake.

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  70. My 12 yr old daughter made this. We used 5 medium eggs and baked 85 min. Came out dry. She’ll try again Friday with 5 large eggs and 75 min. She used a 12 cup dark coated
    Teflon bundt pan. Any other ideas? Only thing omitted was the pecans.

    Reply ↓

    • Hi Jenna, You definitely need the 5 large eggs. Other than that I don’t have any other ideas as to why her cake was dry. This is the moistest cake I’ve ever had. It’s hard to imagine it dry. Sorry…I hope the large eggs help.

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  72. LOVE the cake! The only issue I had (self induced) is I used my Nordicware quad cake pan. I adjusted my cooking times without issue. The problem came when turning them out of the pan at the 30 minute mark. (My second cakes I turned out at 10 minutes and they are perfect!) I would like to make a trifle out of the crumbled cake. I’ve never made one and I don’t know what additional ingredients would pare well with this cake. Suggestions? As Christmas is 10 days away, I will freeze the crumbles so I have a little time.

    Reply ↓

    • Hi Carmen, Sorry to hear about your mishap. Since the cake is caramel based any fruit that goes with caramel would work especially apples. I would also add a caramel or coffee flavored whip cream. I hope this helps. 🙂

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  74. I made this for Christmas, exactly as stated and it came out beautifully!! Note: To avoid sticking, remove cake from Bundt pan immediately. My came out with no stickiness and was all in perfect place. The entire family loved it. This is definitely a keeper!!!

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  76. Loved this cake! Moist and delicious. No need for the caramel drizzle and good thing too since I wasn’t paying attention and burned it! Whoops! That’s what happens when I do too many things at once. Thanks for the great recipe! 🙂

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  77. I made this for weekend company and it was fabulous. I think that the cake could get away with no glaze but why? I would add two bags of chips next time and the glaze is great. You do have to be careful like they say about the cake sticking. Mine did but the glazed did the trick on hiding it.

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  78. I made this cake last night and it was absolutely fabulous. I hadn’t realized that I was running low on AP flour until after I started making the batter. I ended up using 2 1/4 c AP flour and 3/4 c almond flour and it was still incredibly moist. It did stick a bit, but the drizzle covered that right up! My husband isn’t much of a dessert person, and he thought it was just the best. Thanks for sharing!

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  79. Thank you for sharing this recipe. Made it tonight and turned out great! Used cake flour b/c that is what I had, and didn’t use the caramel glaze…still delish!

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  80. How do you make the glaze with out a recipe, can you share it with me I love Carmel this sounds good,I haven’t tried a brown sugar cake before hope this is a good recipe, hate to waste ingredients coast to much to waste. Wish me luck.

    Reply ↓

    • Hi Betty, There are TWO links within this post for the Caramel Drizzle. One being in the upper portion and the other within the actual recipe. 🙂

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  81. Haven’t made it yet but it’s about to be part of my week dessert..love trying things new as a cake baker-Thanks for sharing I will give u a update for the one I bake..this week. Looking forward to this one.

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  82. Sheryl, I am thinking about making this cake for a church Bible Study which meets early in the morning. I was wondering if I could make the cake one day and then the glaze the next day and put on cake, so it will be warm for our get together. Also, will the cake rise a lot-my bundt pan is 12 cups, but I am worried that it might run over. All I c ould fine was the milk chocolate toffee. If you can e mail me right away, because I plan to make the cake tomorrow. Thanks

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    • Hi Linda, Yes you can make the cake in advance. I would recommend you pouring the glaze on while it’s hot. If you wait too long the glaze will become too thick to pour. You can heat it in the microwave to thin it out again. I used a 12 cup bundt pan and didn’t have any over flow. If you are concerned place your pan on a cookie sheet. Good Luck and have a wonderful time at your bible study. 🙂

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  83. Dear Sheryl, what an absolutely gorgeous cake. That caramel drizzle is beautiful. Icould even enjoy a little slice of this in the morning with coffee! xo, Catherine

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  86. Thank you for this wonderful recipe. Made it today & used self-raising flour, leaving out the salt & baking soda (I’m in Australia so we usually make our cakes with SR Flour)& used buttermilk instead of milk.

    Was lucky enough to have a packet of Heath’s Toffee Bits from my last trip to USA (always bring back a whole lot of cooking goodies.)

    Had enough mix for my large bundt pan & a smaller pan & they came out perfect. Took them both out after only 10 mins cooling & so no sticking.

    Wonderful taste & texture. Bon Appetit to all who make this!!

    Lynne

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      • Hi Angela, I would recommend using caramel baking chips (if you can find them, Nestle Toll House makes some) or butterscotch baking chips. I’m guessing you meant butterscotch hard candy. If that’s the case, I think the pieces would melt away and when cooled, become hard again and make it almost impossible to get the cake out of the pan.

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  92. I made this for Thanksgiving and it was delicious! Very moist…I made the cake last night and waited until today to make the caramel glaze. I poured all of the glaze onto the cake even though only about half is needed. Great recipe!

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  93. Hello…I’m not sure what went wrong……I followed the recipe completely not adding or leaving anything out…..I left it in the over for 1hr and 25 mins per the recipe and it was not completely cooked……the only thing I could think of is the pan I used wasn’t a bundt pan….would that make a difference or how long should I keep it in the over using an electric stove…..thank you

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    • Hi Tanya, I’m sorry to hear that the cake didn’t bake for you . Yes, you need to use a bundt pan. The way the pan is designed (hallow in the center) allows for the center to bake.

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  94. Thank you sooooooo much……I will try it again tomorrow using the correct pan…I hope to have better news then……again thank you so much…..

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  95. hello from France,
    I would like to know what is: 8 ounce bag of toffee bits
    How many sweets?
    thank you very much for making this cake

    bonjour de la France,
    je voudrais savoir à quoi correspond : 8 sac once de morceaux de caramel
    combien de bonbons ?
    merci beaucoup pour la réalisation de ce gâteau

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    • Hi Joyce, I added a picture of the Toffee Bits Bag to the post. If you can’t find them in France, pieces of peanut brittle (minus the peanuts) would work too. Or…..just omit them all together. 🙂

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  96. I made this for my family for our Christmas dinner. It turned out beautiful and was a huge hit! Only one little snafu: I had entirely too much caramel drizzle. Did you pour the whole batch on yours? I drizzled mine on the cake like you did and poured the rest in the “center hole” of the cake so those who wanted more could have it. It, too, got devoured, by the way.

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  98. Hi, I made the cake and my family and I absolutely loved it. My caramel icing was great for three days. Then it turned to a gritty sugary texture. Is there a way to help the caramel last maybe a week? Thank you for the recipe.

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  99. I made this cake Saturday. It is delicious. My family loves it. This glaze is to die for. Yes your right about the glaze. Once it’s done cooking, you have to put it on the cake hot because it thickens fast once you’ve mixed all the ingredients and take it off the stove. Awesome recipe!

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  100. Hi there, I would love to try this cake, but I am unable to source any of the toffee bits you have recommended here in Wales U.K.
    Could you recommend the nearest equivalent? Would real english toffee or fudge pieces be the same?
    Thank you in advance.

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    • Hi Kim, The toffee bits I used were not coated in chocolate. While it will change the flavor a bit by adding chocolate I think it will still make a delicious cake.

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  102. I made this cake last night. After reading comments i didnt put all the batter into my bundt pan for fear of overflow. I used a nonatick pan and sprayed it too. Only stuck a little. But the caramel drizzle covered up any imperfections. Only took 1 hour to bake since i didnt used all the batter. As the cook i took the priviledge of eating what stuck to the pan…yummy! And the drizzle…divine! I wish i could post a picture!

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  103. Made this last week, happy to report it is all gone. We enjoyed every slice! Thank you for a great recipe, will be making again soon.

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  104. Just finished this cake, wow, I had so much frosting, it dripped off the cake overflowed on the plate. Think I should of let it cool a bit. Can’t wait to taste it.

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  105. I made this cake several weeks ago and it was so delicious. It was a big hit at a potluck. I will be making this again for s dinner at my cousins next week.

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  106. Hello Ladies,

    So nice to read all the great comments I stumbled across this recipe I can’t wait to make it I have left over toffee chips from Christmas and i had surgery a week ago so I have plenty of time to bake, Looks like a great fall recipe my son will love it. Thanks so much

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    • Hi Karen, the link is included twice within this post. Once among the pictures which is highlighted with the word link in parenthesis and the second time in the recipe with the word link in parenthesis. 🙂

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  111. I made it! My family and friends love it! That Caramel Glaze is to die for! Thanks for sharing!??

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  113. Have made this delicious cAke before, it’s a winner with everyone. Has anyone tried Carmel bits instead of toffee bits? Making this cake today and realize I only have Carmel bits!

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    • Hi Susie, the link to the caramel drizzle is listed at least twice in the post. Once outside of the recipe….the words caramel drizzle is highlighted with “link” next to it. Click the highlighted words and that will take you to the recipe. Also within the recipe is the link to the caramel drizzle. I hope this helps 🙂

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    • Hi Sylvia, If your question is because you can’t find the toffee bits then maybe crushed pieces of peanut brittle. But if it’s because you don’t like toffee bits then how about butterscotch chips?

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  116. O. M. G!!!! This is so, so, SOOOOO GOOD!!! I used unsweetened almond milk, delicious! Very moist and the caramel, well, BOOM! Made it for a group of students and to say it was a massive hit is an understatement. Wish I could post a pic, as gorgeous to look at as it is to eat. Almost. 😉 THANK YOU!

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  117. I am loving the look of this cake. I absolutely love pound cakes, they’re a soft spot form my childhood. I’ve been all the way through your comments and there hasn’t been a single GF conversion. I guess I’ll be your first. I will try this in the next couple of days, to see if I can use it for Christmas (I’m going to buy a mini-Bundt pan. I’ve been looking for an excuse 😀 ). I’ll let you know how it turns out!

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  118. OH!MY!WORD!!!! ABSOLUTELY AMAZING!!!
    I made this cake to take to a fall party tomorrow. After tasting the remnants that stuck to the pan (not near enough), I’m seriously doubting that it makes it to the party. Definately a repeat in the very near future!!! Thanks

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    • Ohhh…….I LOVE that idea Gwen. I would substitute 1/2 cup of rum for the milk. So you would add 1/2 cup rum and 1/2 cup milk. Or if you don’t want it quite that strong use only 1/4 cup of rum and 3/4 cup of milk. 🙂

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      • I am baking this cake for the second time. I loved it so I’m making it again. I am going to try the rum. I want it STRONG. ???. Thank you for replying Sheryl. Let you all know how it goes.

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          • Update!! My coworkers loved it. It turned out great. Putting the rum in it was an added hit with them. The cake was more like gooey and moist texture. Was it suppose to be that way? Either way I loved it!! This is my second time making it and will make it again. Thanks Sheryl..

  122. I just made this cake for Christmas and my house smells so good. Can’t wait to put the caramel glaze on. And also to eat it for Christmas dessert.

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  124. I’ve made this several times – for family gatherings, bake sales, church covered dishes – and it’s always a big hit. One of my favorites. Really delicious. Thanks for sharing.

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  125. I have two in the oven right now, and must have made this 15 times since I saw your recipe. Thanks again for an amazing cake. And yes, I have multiple bunds cake pans….

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  126. I made this with toasted pecans. Oh so good. Then i made the carmel topping, but instead of sweetened condensed milk I used heavy cream. When i took cake out of pan I put some of the carmel on top. It sank in and became even more moist and delicious. I used the last half of the carmel after the carmel cooled some to dress up the cake.

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  127. I made this cake and baked at the recommended temperature and it spilled all in my over. I then had to cook an additional 45 minute at 350. Yes, I was disappointed but the flavor was good. I will make again but bake at 350 and add vanilla flavor to the cake. Yes, I will make the cake again.

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  128. I love to read recipes and knew when I read it this one would be a keeper. I made it yesterday and took it to church today. It was a huge hit. Thank you.

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  131. I followed the recipe exactly but mine came out dry. I just wish I knew what caused that because it looked so moist in the photo. I’d pinned the recipe and was waiting for a special occasion to try it. Cooked it for Easter. Everyone loved the icing, but the cake was very crumbly. I used large eggs. I baked it in a gas oven. Let it sit overnight before icing it.

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    • Hi Monica, Two things….maybe the cake was over baked (gas ovens bake differently then electric) and two, did you cover the cake overnight? I’m sorry the cake didn’t turn out the way you had hoped. Usually this is a VERY moist cake. ♥

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  133. I have made this cake exactly following your recipe and it gets rave reviews every time. The only thing I have trouble with is getting the glaze just right. I either over cook or undercook. How long should it be on the stove?

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  135. I make your cake often and it is very popular. I have never made it and frozen it. Does it freeze well? Of course I would freeze it without the glaze

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  136. Do you have a sub for the toffee chips? I’ve made this cake before and it is delicious, this year I can’t find the toffee chips only the chocolate covered ones, which I don’t want to use. Thanks!

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    • Hi Cheryl, Yeah…..It can be tough to find the little guys. Some grocery stores have them and some don’t. I find mine at Safeway, Target and Walmart. TIP: I found the ones at Walmart on a center isle that had all the holiday baking products on it. If that still doesn’t help you find them, you could crush up some peanut brittle (minus the peanuts) or use Ghirardelli caramel chips (also found at Walmart) Good Luck!

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    • Hi Ursula, Yes you can use buttermilk. Because buttermilk is thicker then milk, I would add a little more buttermilk then milk.

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  141. I am about to make this but I only have a 12 cup bundt pan, how far from the top of the pan should I be filling this so it doesn’t overflow?

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  144. hi, I have made this twice with regular butter and love it. Without the caramel, it is rich and not too sweet. I would like to try it with browned butter, but I am unsure as to how to use it in the recipe since the instruction call for creaming the butter in the secoond step. Do I refrigerate the browned butter to firm it up?

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      • I tried it and we (my family) are sitting here devouring it as I type! I found that putting the browned butter in the refreigerator for a few minutes, then stirring it up from the bottom before using the mixer, worked for me. Also I addded additional pecans because, well I’m a southerner and also because why not! We all agree that it is fabulous without the drizzle and now 2 more people have this recipe. Thank you and Happy Thanksgiving!

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  145. I use Crisco to coat crevice. I add small amount of pecans to bottom of pan before adding batter. Looks pretty when comes out of pan and didn’t stick

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  146. This cake is delicious! My husband is not a cake fan, but he loved it! He is not big on frosting so I will be sprinkling it with powdered sugar when I make it again . Thank you for this tasty recipe.

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    • Hi Kate, As it states at the top of the post. This recipe have gotten a makeover. A 15 cup bundt pan is recommended.♥

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  148. my own holds 8-9 cups. It can easily be halved except for the eggs BUT will it turn out ok? will it taste ok, will it rise enough? what do I do about the eggs?

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    • Hi Shauna, Add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of all-purpose flour and you should be good to go.

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  152. So Sheryl,…. I scrolled the comments looking for an answer to my question, so I have to ask you directly. I made the cake, exactly,…. and the taste is AMAZING! However, am I the ONLY one who had a problem with the nuts sinking to the bottom of thr pan.:-( There wasn’t a nice distribution of toffee brickle and nuts throughout the cake like in your photo. I belive the toffee just melted completely with some of it sinking to the bottom with the nuts. It sort of made a nice chewy, nutty crust,…. but that’s not what I wanted. I want it distributed throughout each slice, not just on the edge (bottom). Any tips on how to prevent this from happening again??? I used a tube bundt pan if that helps.

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    • Hi Nicole, Although I’ve never had this happen with this recipe, The main way of preventing “add-ins” from sinking in your cake is to dust them with flour before adding them to your cake batter. Just a tablespoon will do.

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    • Hi Elizabeth, I think it’s the opposite. You didn’t cook the glaze long enough for the grains to melt. Once the glaze cools it will harden. If you would like it light and fluffy you can mix it with a paddle attachment.

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