Brown Sugar Pound Cake with Caramel Drizzle

I’m sure just the name alone is worth five million calories, but bear with me. It’s May. It’s Mother’s Day. And if there’s one thing all mothers universally love – it’s a homemade gift. They love the thoughtfulness of a gift their child makes with their own two hands because, in addition to the gift itself, it means that thought and time went into it. Speaking as a mother, that, in and of itself, is priceless. Besides, this cake is so phenomenal, not only will she LOVE it, she will have the opportunity to brag about you to all her friends (another universally popular mom thing!).

So, without further ado, let the calorie fest begin.

Cake Ingredients:

1 ½ cups of softened butter

2 cups of packed light brown sugar

1 cup of granulated sugar

5 eggs

3 cups of all-purpose flour

1 tsp of baking powder

½ tsp of salt

1 cup of whole milk

8 ounces of toffee bits (1 bag)

1 cup of chopped pecans

Caramel Drizzle Ingredients:

14 ounce can of sweetened condensed milk

1 cup of packed light brown sugar

2 tbsp of butter

½ tsp of vanilla extract


  1. Preheat the oven to 325.
  2. Grease and flour a Bundt cake pan and set aside.
  3. Beat the butter until creamy and add both the brown sugar and the white sugar. Beat until fluffy.
  4. Add the eggs one at a time.
  5. In a medium bowl, mix the flour, baking powder, and salt.
  6. Alternate adding the flour mixture and the milk to the butter and sugar mixture. Start with the flour and end with the flour.
  7. After the flour and milk are mixed in, stir in the toffee bits and the pecans.
  8. Pour into the Bundt pan, and if you can’t resist the urge to lick the bowl, I understand. It’s even better when it finishes baking.
  9. Bake for 75 – 85 minutes, until a cake tester or toothpick comes out clean.
  10. Let the cake cool for 30 minutes in the pan.
  11. Remove from the pan and let completely cool on a wire rack. Don’t worry if some of the cake sticks to the pan – we’re going to hide any imperfections with the drizzle. Plus, you’ll see what I mean when you sample any cake bits that are left in the Bundt pan… good, right??
  12. After the cake is cooled, transfer it to a cake plate, and get started on the caramel drizzle. *Don’t try to make this ahead of time. It needs to be hot to pour on the cake.
  13. In a medium saucepan, mix the sweetened condensed milk and brown sugar. Whisk constantly and bring it to a boil.
  14. Don’t stop whisking. Reduce the heat and let it simmer for five minutes.
  15. Call in a spouse or a friend if your arm gets tired, but do not stop whisking!
  16. Remove from the heat, and add in the butter and vanilla.
  17. Drizzle on the cake while it’s hot. Do not attempt to lick the bowl on this one… we’re talking about boiling sugar, people! Tempting, but you only have to learn that lesson once. It’s worth the wait.
  18. Present this gorgeous and decadent dessert to Mom and let the accolades fly!

Calories and nutritional information: You probably don’t want to know.