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

Ingredients

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

Instructions

  1. Preheat the oven to 325 degrees. 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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Meet The Author: Martha

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Comments

  • Medeja wrote:

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

    • Martha wrote:

      Thanks Medeja!

  • 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!!

  • 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!

  • 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!

  • 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

  • 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!

  • 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!)

  • 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!

  • 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!
    Thanks!

    • 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!

  • 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!

  • robin wrote:

    I made this on Thanksgiving…everyone’s favorite thing! Easy to make.
    Thank you for sharing. All the best.

    • Martha wrote:

      So glad you enjoyed cake Robin!

  • Yolandes wrote:

    My name is Yolandes i love making the bundt drizzale carmel toffee peacan pound cake my husband and family love this cake i never bake a home made cake but i love too bake now please send more baking receipt too me thank you very much

  • Tesia wrote:

    I am dying to make this cake for my mom! Would baking time or anything else change if I were to add apples?
    Thanks, Tesia

    • Martha wrote:

      I’m sure it would Tesia – the cake will be definitely be more dense with apples added and the baking time will be longer. As an alternative, you could try this Best Apple Cake Ever recipe instead – swapping in pecans? http://www.afamilyfeast.com/best-apple-cake-ever/ (You could do the caramel drizzle from the Toffee Pecan Bundt recipe.) Hope that helps!

  • Kathryn wrote:

    This is in my oven right now! The whole house smells wonderful. Can’t wait to put my fork in it along with a cold glass of milk!

    • Martha wrote:

      Hope you love the cake Kathryn!

  • Tina Powers wrote:

    My cake is in the oven. My husband loves toffee and it’s his birthday! I can’t wait to taste!

    • Martha wrote:

      Hope you love the cake Tina!

  • Suzie wrote:

    Looks good, but i would like the glaze a little thicker…

    • Martha wrote:

      Feel free to add some powdered/confectioner’s sugar to thicken the glaze if you’d like and reduce some of the sweetened condensed milk.

  • Debbie Moss wrote:

    My niece made this cake for our thanksgiving dessert today. I thought I died and went to heaven. It was one of the best cakes I’ve ever eaten. It will forever be one of my favorites. It was a hugh hit with the family. Thank you.

    • Martha wrote:

      You’re very welcome Debbie…So very glad you enjoyed the cake! Happy Thanksgiving! Thank you for taking the time to write to us today!

  • PA Moore wrote:

    Just made toffee pecan bundt cake. So easy and turned out perfect! Thank you for this tasty treat!

    • Martha wrote:

      You’re very welcome – so glad you enjoyed the recipe!

  • Alison McCreery wrote:

    Hi, I have this cake in the oven right now, thank you for a great recipe. My question is can the cake and caramel drizzle be made earlier than needed and frozen? Thank you in advance

    • Martha wrote:

      Hi Alison – I’m sorry for the delay in responding. I think you could probably bake the cake in advance, but I’d add the drizzle just before serving. Hope that helps!

  • Laura Martinez wrote:

    Hi,
    I have a question for you. I am going to make this cake and take it to a friends house, and was wondering if I could make the icing ahead of time and then warm up before pouring it over cake. You mentioned that the icing gets hard after it cools, and I was just wondering if it would be ok after I warmed it.
    Thank you, cake looks delicious!

    • Martha wrote:

      Hi Laura – I think reheating the icing should work fine. We hope you enjoy the cake as much as we do!

  • Diana wrote:

    This cake looks amazing. I was wondering if this could be made in round cake pans. Thank you

    • Martha wrote:

      Hi Diana – I’ve never tried baking this as a layer cake but I think it might work! Please let us know how it comes out!

  • Pat Mastel wrote:

    This looks fantastic! I’m going to make it for a girls lunch with my sisters. I’ll make the sauce and reheat it in the microwave. I’m also going to make it into Mini Bunt cakes. I’m going to investigate what the difference in cooking time is and let you know! This cake ought to wow them!

    • Martha wrote:

      Thanks Pat! We hope you all love the cake – and yes, please let us know how the recipe adapts to the smaller pans. (Always appreciate hearing how different cooking or baking methods work out!)

  • Sophie wrote:

    Hi, I made your cake and I used Mackintosh toffee, which I cut up into pieces but I had trouble getting the cake out of the pan as the toffee melted and stuck. It tasted delicious and I’m upset that it stuck! Which kind of toffee do you recommend using for this recipe?

    • Martha wrote:

      Hi Sophie! I’m sorry your cake stuck to the pan! We used the Heath toffee bits (you can use either version – with or without the milk chocolate on it). We buy the bag at our local supermarket in the baking aisle. Hope that helps!

  • Elizabeth wrote:

    I live at high altitudes. What adjustments should I make to this recipe?

    • Martha wrote:

      Hi Elizabeth – I have to admit that neither Jack nor I are experts at high altitude baking and recipe adjustments – so I’d like to refer you to this link: https://www.kingarthurflour.com/learn/high-altitude-baking.html
      Looks like there are several adjustments to make depending on your specific altitude – hope this helps!

  • Lianne wrote:

    This cake is on the oven right now. It has been in the oven for much longer than 80 minutes ( 18 minutes more thus far) and it’s still not done. I hope it comes out ok because it smells delicious!

    • Martha wrote:

      Fingers crossed for you too Lianne!

  • Quen wrote:

    Anyone ever have problems with the toffee bits sinking to the bottom of the cake while baking?

    • Martha wrote:

      Hi Quen – We haven’t had this happen to us when we make this cake (it’s a thick batter), but if you are worried about it happening, you could try tossing the toffee bits in a bit of flour before stirring it in.

  • Ginnybug wrote:

    This looks wonderful. I have one question… can you make the Caramel Drizzle and drizzle it on the cake ahead of time?

    • Martha wrote:

      Hi Ginnybug – My apologies for the delay in responding. Yes – you can glaze the cake ahead of time. (Hope you love the recipe!)

  • Cheryl Hedrick wrote:

    I have made this cake twice now and have to say it is the best cake I’ve ever made. I am a baker and always trying new recipes but this one is at the top of the scrumptious list.

    • Martha wrote:

      Wow Cheryl – Thank you for such a high complement! Glad you enjoyed the recipe!

  • Melinda beaker wrote:

    Made this in my Lodge cast iron bundt pan. Turned out delicious. Super easy recipe and looks beautiful

    • Martha wrote:

      Thanks Melinda!

  • SusanMason wrote:

    Is there need for adjustments for high altitude ( 4600 ft)??

    • Martha wrote:

      Hi Susan – I’m afraid neither Jack nor I are high altitude baking experts (and our own home is quite close to sea level so we don’t have personal experience making this recipe at higher altitudes). I would imagine you will want to make some adjustments. Perhaps this link from the King Arthur website would be helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

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