Brown Sugar Butterscotch Caramel Pound Cake

Brown Sugar Butterscotch Caramel Pound Cake is one awesome bundt cake. The outside develops a butterscotch crunch with chips hidden inside this rich, moist, really flavorful, brown sugar pound cake. Add some pecans, and a salted caramel drizzle and WOW!  What a winner, and so easy to make, ready to eat warm out of the oven!

Brown Sugar Butterscotch Caramel Pound Cake is delicious, buttery, with the perfect amount of sweetness

Look at that shiny caramel and crunchy butterscotch crunchy outside. Pound cakes originally were measured weighing up to one pound- a pound of eggs,  butter,  sugar, and flour. The name pound cake has stuck with it ever since.

What  you need to make Brown Sugar Butterscotch Caramel Pound Cake

 Flour

Baking powder

Eggs  

Salt

Butter 

Brown sugar 

Granulated 

Milk 

Butterscotch chips 

Pecans

Heavy cream

Tips to Make Your Pound Cake

Bundt Cakes are so easy. Basically you mix the ingredients together and dump into a bundt pan. No special steps ,no fancy prep work needed. All you need is a special pan.  I love the bundt pans I have collected over the years.  I have some older ones that are thinner, and cheaper, and have bent a little, of course I don’t know how, but they did. However,  my Nordic bundt pans are more durable the anything I have ever seen. They come in fancy shapes and baking in them makes you look like a baking queen.

This is the one I used for this recipe  Nordic Ware Crown Bundt Pan. It cleans up easy and I always use a baking spray like bakers joy that has flour in the spray. The cake comes out clean every time. Perfect pan for a pound cake.

You needs great Caramel sauce

For this pound cake you need a really great recipe for your caramel sauce. I love salted caramel and for this recipe the salt is subtle but adds a little something. This recipe for caramel sauce is so easy to follow. Check how to make it here. Salted Caramel Sauce. You can make this ahead of time and store it in your fridge for a few days until you are ready to decorate your bundt cake. Just warm it a bit before pouring over your cake.

Here are some of my favorite bundt cakes and here you can see the pans I have used.
Nordic Ware Platinum Collection Heritage Bundt Pan – in a  Vanilla And Cocoa Bundt Cake

This one is pretty too.  Chocolate Chip Bundt cake – in a  Nordic Ware Bavarian Bunt Pan

Add a drizzle… Maple Walnut Bourbon Bundt , in a   Nordic Ware Brilliance Bundt Pan

Need to say I love you? Try this recipe   Strawberry and Vanilla Bean Bundt Cake ,  in a Nordic Ware Elegant Heart Bundt Pan

You can bake your pound cake in any pan and it will taste the same. You might have to adjust the time of your baking, however, when you bake a cake you always need to check the doneness by inserting your toothpick in and make sure it comes to dry and is ok to have a few crumbs attached.

Drizzle your Caramel and cut a slice, go get your cup of coffee.

Now isn’t that easy and delicious!

Adapted from Recipe by Lady Behind The Curtain.

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Print Recipe

Brown Sugar Butterscotch Caramel Pound Cake

Brown Sugar Butterscotch Caramel Pound Cake -a butterscotch crunchy crust with chips hidden, rich, moist, crunchy pecans, and a salted caramel drizzle

Prep Time10 mins

Cook Time50 mins

Caramel sauce10 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: Brown Sugar Butterscotch Caramel Pound cake, easy Pound cake, moist pound cake

Servings: 18

Calories: 427kcal

Ingredients

• 2 cups flour
• 1 tsp baking powder
• 3 large eggs room temperature
• 1/2 tsp salt
• 1 cup butter softened
• 1 1/2 cups brown sugar packed
• 3/4 cup granulated sugar
• 2/3 cup milk room temperature
• 1 cup butterscotch chips
• 1 cup pecans chopped

Caramel Sauce

• 4 tbsp butter
• 1/2 cup heavy cream
• 1 cup brown sugar can use either light or dark

Instructions

• Preheat oven to 350 degrees
• Prepare your 10 cup bundt pan with nonstick cooking spray or grease with butter and flour. Set aside.
• In a stand mixer or using an electric mixer beat butter until creamy.
• Add both sugars and beat until mixed
• Add eggs and continue beating until mixed well
• in a separate bowl add all dry ingredients- flour, salt, and baking powder.
• Gradually dry mixture to sugar and egg mixture, alternating with milk
• Continue mixing just until it is combined. Be careful not to overmix.
• Add butterscotch chips and pecans.
• Pour batter into bundt pan
• Place in preheated oven
• Bake 45-50 minutes until toothpick inserted comes out clean
• Let cake cool in pan for 10 minutes EXACTLY. Set a timer and do not allow your cake to remain in the bundt pan any longer than that or parts of your cake will stick to the bundt pan.
• After cake is removed add your caramel drizzle while it is still warm. Drizzle it all over, it adds such a extra layer of flavor

Notes

Make sure eggs, butter and milk are room temperature. 

Prepare your bundt pan carefully. 

If using a bundt pan similar to mine or one that has a lot of small crevices make sure you properly grease and flour your bundt. I love to use a non stick cooking spray that has cooking grease and flour

I use a 10 cup bundt. Original recipe called for using a 12 cup bundt so it is adjusted  and adapted for size

Remove cake from Bundt pan after it has been out of the oven for ten minutes. Use oven mitts because pan will be hot. If you wait too long your cake will get stuck in the bundt pan

Nutrition

Calories: 427kcal | Carbohydrates: 59g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 268mg | Potassium: 109mg | Fiber: 1g | Sugar: 46g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

WELCOME

My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!

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