Brown Sugar Bundt Cake with Caramel Glaze

Brown Sugar #Bundt Cake with Caramel Drizzle. It even has toffee and pecans! Unreal! Go to for the amazing #recipe. #glutenfreebaking #dessertrecipes #bundtamonth

So I was looking on Pinterest for a bundt cake recipe because really who doesn’t love a bundt? I mean they’re always so pretty and require no talent whatsoever. I am amazed every time I make one how incredible it looks.

So anyway as I was searching I made the most amazing discovery–brown sugar pound cake. BROWN SUGAR POUND CAKE? Really? This is a thing?

Oh yes and like most decadent food, it seems to be Southern. Then as if brown sugar pound cake wasn’t mind blowing enough, they enhanced it with toffee and pecans. Add a caramel glaze and you have what my husband’s co-workers call “crack” cake.

Brown Sugar #Bundt Cake with Caramel Drizzle. It even has toffee and pecans! Unreal! Go to for the amazing #recipe. #glutenfreebaking #dessertrecipes #bundtamonth

I honestly cannot get over how I have been on this planet for 42 years and never heard of something that seems so common just a few states away. Leave it to the Southerners to concoct yet another winner.

Think about it, fried chicken, bbq, grits, red velvet cake, sweet potato pie, pecan pie, banana pudding, cornbread, the list goes on! I will overlook pigs feet.

However, I am left wondering what other Southern treats I am missing out on. Please enlighten me!

Brown Sugar Pound Cake with Caramel Glaze

Yields One 12 cup bundt, 12 to 16 servings

35 minPrep Time

1 hr, 25 Cook Time

2 hrTotal Time

Save RecipeSave Recipe


For the Cake:

Adapted from Lady Behind the Curtain’s and Just a Pinch’s Brown Sugar Pound Cake

3 cups flour mix C

1 teaspoon baking soda

1/2 teaspoon salt

3 sticks butter, softened

2 cups light brown sugar, packed

1 cup granulated sugar

1 teaspoon vanilla extract

5 large eggs

1 cup sour cream

1 – 8 ounce bag of toffee bits

1 cup pecans, chopped

For the Caramel Glaze:

Adapted from Add a Pinch’s Caramel Glaze Recipe and Sally’s Baking Addiction’s Homemade Salted Caramel Recipe/

1 cup heavy cream

½ cup unsalted butter

¾ cup packed light brown sugar

1½ teaspoons pure vanilla extract

pinch of Kosher salt


    For the Cake:
  1. Position the rack in the lower third of the oven and preheat the oven to 325 degrees. Butter and flour (with brown or white rice flour) one 12-cup Bundt pan.
  2. In a medium mixing bowl, whisk together the flour, baking soda, and salt and set aside.
  3. In a large mixing bowl of an electric mixer, beat the butter at medium speed for two minutes. Add the sugar and continue to beat for five minutes. Scrape down the bowl.
  4. Add sour cream and beat for one minute. Scrape down the bowl.
  5. Add the vanilla and beat for one minute. Scrape down the bowl.
  6. At low speed, add the eggs 1 at a time, beating for one minute each. Scrape down the bowl.
  7. Add the flour in three parts to the batter. Mix each addition until thoroughly combined. Scrape down the bowl after each addition.
  8. Fold in the toffee bits and pecans. Tip: View a video on How to Fold an Ingredient into your Batter .
  9. Pour the batter into the prepared pan and bake for 75 to 85 mins. Bake until it is well risen and the cake has come away from the sides of the pan. If you press the cake lightly with your finger, it should spring back. Tip: If you are not sure if the cake is done, leave it a little longer. It is better to "over" bake a bit than "under" bake.
  10. Remove the pan from the oven and place it on a cooling rack. Cool on rack for 5 to 10 minutes before unmolding. Cool completely before icing.
  11. For the Caramel Glaze:
  12. Heat the light brown sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula until it melts into a liquid. Be careful not to burn.
  13. Once sugar is completely melted, immediately add the butter. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  14. Very slowly and carefully drizzle in the heavy cream. Be careful as the mixture will splatter. Stir thoroughly until combined. Allow the mixture to boil for 1 minute.
  15. Remove from heat and stir the salt and vanilla extract. Allow to cool down before using.
  16. Pour or spoon over the cooled cake.


  • Instead of toffee bits, use butterscotch chips
  • Instead of plain toffee, use the chocolate covered kind. They are made by Hershey’s Heath brand.
  • If you can’t find a bag of toffee bits, simply take a hammer or meat tenderizer to some Heath bars. Just be careful of your counters and fingers please!

Brown Sugar #Bundt Cake with Caramel Drizzle. It even has toffee and pecans! Unreal! Go to for the amazing #recipe. #glutenfreebaking #dessertrecipes #bundtamonth

This post is part of the following link parties:

23 thoughts on “Brown Sugar Bundt Cake with Caramel Glaze

  1. Hi! I just tried this recipe, and it looks like it is going to be delicious! One question have is mine sunk pretty bad in the center, and didn't really raise. The only difference was, I couldn't get my hands on white rice or sweet rice flour, so I submitted all brown rice flour... I'm new to vegan backing, so I don't really know how all the flours mix and react. Would this sub cause the falling? Or something else? Thanks!
    1. Yes, it probably would cause it to fall. The other two flours have more starch in them and the starch is what creates the structure when there is no gluten. You can purchase them online through Amazon or directly from Bob's Red Mill. I promise though, it will be worth the wait! :)
  2. CRACK! Seriously. I have never tried crack but I'm willing to bet that this delicious brown sugar cake is way more addictive!! Marc brought some into the office and it lasted minutes. UNREAL how amazingggg this was! And it looks so beautiful, nice photos!! Did i mention I'm obsessed with this cake? p.s. It's my bday tomorrow ;)
  3. I was waiting to write the review on this cake. I have an addictive personality and after trying this cake I'm hopelessly hoping from bakery to bakery trying to find something that comes close in taste. Yet again I'm mesmerized by your magic touch and the photography !!! I feel lucky for being able to taste your wonderful creations!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge