A slice of this Brown Sugar Caramel Pound Cake is like diving headfirst into cozy, fall-inspired indulgence. With a dense, buttery crumb and a glossy river of caramel cascading down the sides, this cake is a dream for anyone who loves rich, warm flavors. The brown sugar adds a deep molasses note, perfectly balanced by the crunch of toasted pecans nestled within each bite.

Whether you’re hosting a holiday dinner or just want to sweeten a weekday afternoon, this cake never disappoints. It pairs beautifully with coffee, serves up like a star on a dessert table, and stores well enough to be enjoyed all week long. One taste and you’ll understand why this has become a beloved classic in Southern kitchens.

Preparation Phase & Tools to Use

To make this Brown Sugar Caramel Pound Cake just right, having the right tools is half the success:

Bundt Pan – This cake owes much of its beauty to the shape and even bake of a classic Bundt pan. A non-stick version is highly recommended for clean release.

Stand Mixer or Electric Hand Mixer – Creaming the butter and brown sugar to a fluffy consistency is essential for a tender crumb. Using a stand mixer saves time and gives consistent results.

Rubber Spatula – To fold in the pecans and ensure no batter is wasted, a good flexible spatula is key.

Saucepan – A heavy-bottomed saucepan is critical for making the smooth, rich caramel glaze without scorching.

Cooling Rack – Once baked, the cake should cool on a wire rack to avoid sogginess from steam.

With these tools prepped and ready, you’ll be set up for pound cake success from the first mix to the final drizzle.

Ingredients for the Brown Sugar Caramel Pound Cake

Each ingredient in this cake plays an essential role in achieving that perfect balance of texture and flavor:

Unsalted Butter – The base of the cake, it provides moisture and that rich buttery flavor.
Light Brown Sugar – Adds sweetness with a deeper, molasses-like undertone that gives the cake its signature warmth.

Granulated Sugar – Helps balance the moisture and sweetness without overwhelming the caramel flavor.
Eggs – Essential for structure and richness, eggs help bind everything together.
All-Purpose Flour – Gives the cake its structure while still allowing for a tender bite.

Baking Powder – A leavening agent that helps the cake rise and stay light.
Whole Milk – Keeps the crumb moist and tender.
Vanilla Extract – Enhances the overall flavor with its sweet, floral notes.

Toasted Pecans – Brings in crunch and a nutty flavor that complements the caramel beautifully.
Salt – Just a pinch to balance all the sweetness.

For the Caramel Glaze:

Butter – Forms the rich, silky base.
Brown Sugar – Sweetens and deepens the caramel flavor.
Heavy Cream – Adds the perfect creamy consistency.

Vanilla Extract – Rounds out the glaze with a warm note.
Salt – A touch to enhance all the flavors.

How To Make the Brown Sugar Caramel Pound Cake

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar until fluffy and pale. This step creates the airiness that gives the cake its delicate crumb.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to elevate the flavor profile.

Step 3: Alternate Dry Ingredients and Milk

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add to the butter mixture, alternating with the milk. Begin and end with the flour mixture for best results.

Step 4: Fold in the Pecans

Use a rubber spatula to gently fold in the toasted pecans, making sure they’re evenly distributed throughout the batter.

Step 5: Bake the Cake

Pour the batter into a greased and floured Bundt pan. Bake at 325°F (163°C) for 75–85 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack.

Step 6: Make the Caramel Glaze

In a saucepan, melt butter and stir in brown sugar, cream, and salt. Bring to a boil and cook for 1–2 minutes, then remove from heat. Stir in vanilla extract and let cool slightly before pouring over the cooled cake.

How to Serve and Store This Brown Sugar Caramel Pound Cake

This cake shines at room temperature, allowing its buttery crumb and luscious caramel glaze to be fully appreciated. Serve it sliced thick with a hot cup of coffee or a scoop of vanilla bean ice cream for an indulgent twist.

If you’re making it for a gathering, you can prepare it a day ahead—the flavor actually deepens overnight. Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate it to extend freshness up to a week. If refrigerated, allow it to come to room temperature before serving for best texture.

To freeze: wrap individual slices tightly in plastic wrap and store in a freezer-safe bag. Thaw at room temp and warm gently if desired.

Frequently Asked Questions

How do I prevent my pound cake from sticking to the Bundt pan?

Make sure to grease and flour your Bundt pan generously, paying close attention to all the curves and crevices. Non-stick spray with flour built-in works well too.

Can I use dark brown sugar instead of light brown sugar?

Yes, but keep in mind that dark brown sugar has more molasses, which will give a deeper, more intense flavor and darker color.

What if I don’t have pecans?

No problem! Walnuts are a great substitute, or you can leave out the nuts entirely if you prefer a smoother texture.

Can I make the glaze ahead of time?

You can, but it thickens as it cools. If made ahead, warm it slightly before pouring over the cake.

How do I know when the cake is done?

Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s ready. Avoid overbaking to keep it moist.

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

Yes, you can bake it in two loaf pans or a tube pan, but adjust the baking time accordingly and keep an eye on doneness.

Want More Cake Ideas with a Cozy Twist?

If you love this Brown Sugar Caramel Pound Cake, you’ll probably enjoy these other soul-warming desserts:

Strawberry Crunch Pound Cake for a fruity, nostalgic spin.
Carrot Pound Cake with Vanilla Glaze when you’re craving earthy sweetness with a smooth glaze.
Easy Texas Turtle Sheet Cake loaded with chocolate, caramel, and pecans.

Kentucky Butter Cake for an ultra-moist butter-rich classic.
Paula Deen’s 5-Minute Fudge if you’re in the mood for a quick, melt-in-your-mouth treat.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra with the caramel? Toast the pecans a little longer? Or maybe you added a sprinkle of sea salt on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more sweet ideas? I share my favorite treats daily over on Pinterest: Life With Olivia.

Brown Sugar Caramel Pound Cake

Author: Olivia McKenney
Total Time: 1 hour 45 minutes
Yield: 12 servings

Print Recipe

Description

This Brown Sugar Caramel Pound Cake is the perfect blend of buttery richness, warm brown sugar, and a silky homemade caramel glaze. Topped with toasted pecans, this cake is indulgent and comforting—a must-bake for gatherings or weekend treats.

Instructions

1. In a large bowl, beat the butter, light brown sugar, and granulated sugar until fluffy and pale.

2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together flour, baking powder, and salt.

4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with flour.

5. Fold in the toasted pecans using a rubber spatula.

6. Pour the batter into a greased and floured Bundt pan.

7. Bake at 325°F (163°C) for 75–85 minutes, or until a toothpick inserted comes out clean.

8. Let cool in the pan for 15 minutes, then invert onto a wire rack.

9. In a saucepan, melt the butter for the glaze. Add brown sugar, cream, and salt.

10. Bring to a boil and cook 1–2 minutes, then remove from heat. Stir in vanilla.

11. Let the glaze cool slightly before pouring over the cooled cake.

Notes

Toast the pecans before adding to enhance their flavor.

Always start and end with flour when alternating with milk for a smoother batter.

Don’t overboil the glaze—1 to 2 minutes of boiling is enough for a smooth pour.

Prep Time: 20 minutes
Cook Time: 85 minutes
Category: Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice

Calories: 520
Sugar: 42g
Sodium: 210mg

Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g

Trans Fat: 0g
Carbohydrates: 61g
Fiber: 1g

Protein: 6g
Cholesterol: 115mg

Keywords: pound cake, brown sugar cake, caramel dessert, bundt cake