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Toffee Pecan Bundt Cake with Caramel Drizzle recipe - A moist and delicious cake that is filled with toffee bits and pecans with an amazing caramel drizzle frosting!

I have such great admiration for people who bake elaborately decorated cakes with beautiful flowers and other frosting and fondant decorations!  There are so many talented bakers and bloggers creating gorgeous desserts, and I always say that ‘someday’ I’ll take a cake decorating class to learn how to do it myself!

But – I know myself – and I really don’t have the patience (nor the artistic talent) to create such masterpieces!  So that’s why simple and delicious dessert recipes like this Toffee Pecan Bundt Cake with Caramel Drizzle are more my speed!

Toffee Pecan Bundt Cake with Caramel Drizzle recipe - A moist and delicious cake that is filled with toffee bits and pecans with an amazing caramel drizzle frosting!

This easy 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!

As you can see here, this recipe makes a generous amount of that wonderful caramel that oozes down as you cut into the cake…

Toffee Pecan Bundt Cake with Caramel Drizzle recipe - A moist and delicious cake that is filled with toffee bits and pecans with an amazing caramel drizzle frosting!

OMG this cake is fantastic! My husband Jack said this is one of the best cakes I’ve ever made!

And, while this toffee pecan bundt cake with caramel drizzle may not have gorgeous, colorful frosting flowers – this cake is so delicious, you and your guests won’t miss them one bit!

Recipe adapted from Lady Behind the Curtain

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Toffee Pecan Bundt Cake with Caramel Drizzle - A Family Feast

Toffee Pecan Bundt Cake with Caramel Drizzle

  • Prep Time: 20 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 35 minutes
  • Yield: 10-12 servings


For the Cake

  • Non-stick cooking spray with flour
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 cup whole milk
  • 1 bag (8-ounces) milk chocolate toffee pieces
  • 1 cup pecans, chopped

For the Caramel Drizzle

  • 14 ounces (1 can) sweetened condensed milk
  • 1 cup light brown sugar, packed
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract


  1. Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with non-stick cooking spray with flour and set aside.
  2. In a medium bowl, stir together flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, beat the butter until light and creamy. Add both sugars and beat again until fluffy. Add eggs one at a time, mixing until blended. Alternate adding in flour mixture and milk, mixing until just combined, being careful not to over mix.
  4. Stir in toffee chips and pecans by hand, blending well. Spoon the batter into the prepared pan.
  5. Bake for 75-80 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Once the cake is cool, prepare the Caramel Drizzle as follows:

  1. Combine the sweetened condensed milk and brown sugar in a medium, heavy–bottomed saucepan. Over medium heat, bring to a boil, whisking very frequently.
  2. Reduce the heat under the pan and simmer gently for about 8 minutes, whisking constantly.
  3. Remove the pan from the heat and stir in butter and vanilla. Allow the mixture to sit in the pan for about 5 minutes – then drizzle over the cake. (You will want the drizzle to still be fairly hot when you drizzle it over the cake – it does harden a little after it cools.)

Disclosure: This post contains affiliate links.

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  • Chantae wrote:

    Did you sift the flour before measuring out the 3 cups?

    • Martha wrote:

      Hi Chantae – No – I did not sift before measuring. What I typically do is use a spoon to stir the flour in the canister, then use the spoon to scoop the flour into a measuring cup. (Doing it this way prevents the flour from being too packed down.) Then I use a knife to even off the top of the measuring cup. Hope that helps!

  • Sterling wrote:

    I’m excited to try this recipe- my teenager and husband LOVE toffee and caramel! However, I’d like to try putting it into cupcake form(s) so they can take them with them to work/school. Do you have any idea what kind of time these would need to bake? I’m guessing I’m just going to wing it and see how it goes. My hope is to scoop out a small hole in the middle of the cupcakes for the caramel topping. Theoretically, it should absorb into the cake some, so it won’t make a big mess when they take them out to eat at lunch. Any suggestions would be gratefully appreciated!

    • Martha wrote:

      Hi Sterling – I haven’t made these as cupcakes so I’d only be guessing but you might be able to find some sort of online baking conversion chart? Let us know how it comes out!

  • Diana wrote:

    what are toffee pieces?

    • Martha wrote:

      Hi Diana – You can find them in the baking aisle – sometimes called Heath Toffee Bits (or you can take a Heath candy bar and break it up into pieces). Hope that helps!

  • chris wrote:

    This cake is awesome we had to use chocolate toffee but oh so yummy getting ready to make again as a birthday cake

    • Martha wrote:

      Thanks Chris! We’re glad you’re enjoying the recipe as much as we do! (And substituting the chocolate toffee sounds delicious!)

  • Lisa wrote:

    I’ve made this cake three times now & it’s wonderful! Thanks for the recipe.

    • Martha wrote:

      You’re very welcome Lisa! Glad you enjoyed the recipe!

  • Stella wrote:

    Hi, I love your blog and cakes…. I’d like to make the toffee one, one quick question, can cake flour be substituted for APF?? Not just for this cake but for any of your recipes??
    Thank You

    • Martha wrote:

      Hi Stella – Thank you so much! I haven’t tried swapping cake flour for AP flour in our recipes – but here is a link to a Wilton forum that discusses the topic which might be helpful to you! If you try it, please let us know how it comes out!

  • joan wrote:

    I love this cake and have made it three times but have had trouble getting this cake to get done even extending time by 10-15 minutes (100-110 minutes). Should I up the temp to 350 degrees? Anything else I could be doing wrong?

    • Martha wrote:

      Hi Joan – You could try raising the temp – but if it is done after the extra 10+ minutes, I’d probably just do that! Glad you like the cake!

  • Sheanna wrote:

    So ive made this recipe TWICE and its a family favorite!!!! I couldnt believe how delicious the batter is 🙂 one of the best cakes ive ever eaten!!!

    • Martha wrote:

      So glad you like the recipe Sheanna – Happy Thanksgiving!

  • lesley wrote:

    oh my .. why have I never seen your blog before?! I just spotted this fabby looking bundt cake on pinterest, on a food-e-licious page.. i’m sure you will get lots of hits from that link .. you have a new follower, i’m sold 😉

    • Martha wrote:

      Thank you so much Lesley! We’re glad you found us!!

  • Medeja wrote:

    This bundt cake looks just too tempting 🙂 Must try recipe 🙂 Thanks for sharing

    • Martha wrote:

      Thanks Medeja!

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