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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!
Why You’ll Love this Toffee Pecan Bundt Cake with Caramel Drizzle
- 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.
“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.” – Cheryl
Key Ingredients & Substitutions
- 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
Special Tools Needed
- Large Bundt Pan – at least 12-cups in size and no larger than 15-cups. Because of the sugar content in this cake, avoid using bundt pans with lots of very small crevices.
- Baking Spray – You want to use the non-stick spray with flour to prepare your bundt pan, but avoid the non-stick cooking spray.
- Pastry Brush
- Stand mixer, or hand mixer with large mixing bowl.
- Toothpicks or thin skewers, to test the cake for doneness
- Cooling Rack
- Medium Heavy Saucepan, to make the glaze
- Heat-Safe Whisk
- Because of the high sugar content in this cake, avoid using bundt pans with small crevices. This is the bundt pan we used in our photos.
- After spraying the pan with baking spray, brush the spray into the crevices with a pastry brush to help avoid sticking as you turn out the cake.
- Invest in a good-quality, non-stick bundt pan. The lighter aluminum pans can sometimes allow the outside of the cake to scorch as it bakes long enough to cook the inside of the cake – but a heavier pan can prevent this from happening.
How do I make Toffee Pecan Bundt Cake with Caramel Drizzle
- Preheat your oven to 325 degrees F.
- Prepare your bundt pan with non-stick baking spray. Use a brush to make sure that all of the pan crevices are coated.
- Mix the cake batter (see details in recipe below), then fold in toffee bits and pecans.
- Spoon the batter into the prepared bundt pan.
- 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.)
- Cool the cake completely.
- Prepare the glaze, then drizzle over the cake.
Frequently Asked Questions
- 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.
Click here for more delicious Cake & Cupcake recipes
For the Cake
- Non-stick baking spray with flour
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 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
- 1/2 teaspoon vanilla extract
- Preheat the oven to 325 degrees F.
- Spray a 12-cup bundt pan with non-stick baking spray with flour. Use a brush to make sure that the spray has gotten inside all of the pan crevices. Set aside.
- In a medium bowl, stir together flour, baking powder and salt. Set aside.
- 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.
- Stir in toffee chips and pecans by hand, blending well. Spoon the batter into the prepared pan.
- Bake for 75-80 minutes or until a toothpick inserted into the center comes out clean.
- 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:
- Combine the sweetened condensed milk and brown sugar in a medium, heavy–bottomed saucepan. Over medium heat, bring to a boil, whisking very frequently.
- Reduce the heat under the pan and simmer gently for about 8 minutes, whisking constantly.
- 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.)
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