Toffee Pecan Bundt Cake with Caramel Drizzle

This Toffee Pecan Bundt Cake with Caramel Drizzle is a show-stopper dessert. But it will be our little secret…it’s so easy to make!

A Super-Easy Bundt Cake Recipe

Looking for a special dessert for a special occasion? Look no further than this gorgeous Toffee Pecan Bundt Cake with Caramel Drizzle!

This easy bundt cake delivers on so many levels!  A moist, sweet, brown sugar cake is full of milk chocolate toffee bits and chopped pecans.  Then – the cake is covered in a rich, sweet caramel drizzle that is sugary perfection!

• It’s gorgeous! Your dinner guests are sure to be very impressed when you bring this cake to the table.
• This cake is absolutely fantastic – in fact, my husband Jack said this is one of the best cakes I’ve ever baked.
• It’s so easy to make.

• All-Purpose Flour – No special cake flour is needed for this recipe.
• Baking Powder – Make sure it’s fresh!
• Salt – For baking, we recommend the common table salt (unless the recipe specifically states a different kind of salt).
• Butter – We always bake with unsalted butter. Butter is used in both the cake and the glaze.
• Light Brown Sugar – Don’t swap in dark brown sugar. In addition to making the baked cake darker in color, the additional molasses in the dark brown sugar could make the cake stick and scorch. This is used in both the cake and the glaze.
• Granulated Sugar
• Eggs – Use large eggs
• Whole Milk – Don’t be tempted to swap in a lower fat milk. You want the full amount of milk fat for this cake recipe.
• Milk Chocolate Toffee Pieces – We buy the Heath brand chocolate covered toffee bits. Just note that there are Heath baking bits sold with and without chocolate – we used the chocolate-coated bits, but you can also use the plain toffee bits if you prefer.
• Chopped Pecans
• Sweetened Condensed Milk
• Vanilla Extract

1. Preheat your oven to 325 degrees F.
2. Prepare your bundt pan with non-stick baking spray. Use a brush to make sure that all of the pan crevices are coated.
3. Mix the cake batter (see details in recipe below), then fold in toffee bits and pecans.
4. Spoon the batter into the prepared bundt pan.
5. Bake for 75 to 80 minutes, or until a toothpick comes clean. Note that the baking time will vary based on the size of your bundt pan. (A 12-cup pan will take longer than a 15-cup pan.)
6. Cool the cake completely.
7. Prepare the glaze, then drizzle over the cake.

• My glaze came out too thick. What can I do? You can thin the glaze by whisking in some milk.
• My glaze is too runny. What can I do? You can try simmering it for longer. Or, if that doesn’t work, you can add a little powdered sugar to thicken it.
• How can I adapt this cake recipe to higher-altitudes? Unfortunately, living near the east coast, we are not experienced at all in high-altitude baking. You might find this article to be helpful.
• My cake stuck to the pan. How can I avoid that in the future? We mention several tips above: Use a good-quality/heavy bundt pan, prepare it with baking spray and brush the spray in the crevices. Also check your oven to make sure the temperature is accurate – an oven that runs hot may allow scorching and burning which can cause sticking.
• Can I make these as cupcakes or a layer cake? We’ve only made this cake in a bundt pan, so I’m afraid I can’t give you any advice about that. Here’s an article you might find helpful.

Recipe adapted from Lady Behind the Curtain

This post originally appeared on A Family Feast in 2015. We’ve updated the post with more tips and tricks, but the delicious recipe remains the same.