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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

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 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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    Comments

  • Lana McLain wrote:

    Toffee Pecan Bundt Cake – I made this about 5 years ago and I had a big mess in the oven where it went over the top of the pan. My bundt cake pan is a Nordic Ware Anniversary edition which is 12 cups. I made not substitutions; however, I live at 8000 ft. in Colorado, so was wondering if this was part of the problem. I saw another post on a website where another person had a similar problem, but did not state her elevation. Do you have any recommendations or conversions?

    Than you Lana

  • Charlotte wrote:

    Hi I Just Made This Delish Brownies Sugar Bunt Cake.oh My It Smelled So Wonderful But I Checked It After 80 Minutes.Wasnt Done.so I Kept Checking on It But Had To Cook It For A Total Of 2 Hours And 40 Minutes.It Still Didn’t Seem Done But Took It Let It Cool When I Started To Turn. It Up and Dump It Into A Plate Well It Fell out of the Bunt Pan Still Wasn’t DONE THEN UT CAME OUT All Over The Counter!! What Could Have DONE To Screw It Up So Bad ?? I Evern Checked The receipt 3 Times To Make Sure Everything Was Correct.Im SO Upset I Wanted To Make it For A Friend.. Help!!🤔

    • Martha wrote:

      I’m not sure Charlotte…without being there in the kitchen with you, it’s always hard to tell what went wrong. If you’ve already confirmed that you measured all of the ingredients correctly, I’d double check that your oven is working correctly. (After baking for more than 2 1/2 hours – it sounds like the baking temp might have been off?) I’m sorry you had a problem with the recipe!

  • Wendy Bonds wrote:

    Extremely sweet and heavy. Would not make again.

    • Martha wrote:

      Thanks for your feedback Wendy – sorry you were disappointed

  • Marilyn O’Neil wrote:

    A big hit!

    • Martha wrote:

      Thanks Marilyn!

  • DeAnn wrote:

    Does this have to be refrigerated?

    • Martha wrote:

      Hi DeAnn – It would probably be OK for a day or two at room temperature well covered. We do refrigerate it ourselves.

  • Shirlie wrote:

    I made this cake tonight after dinner. It is a DEFINITE keeper! DELICIOUS! 😍😍😍

    • Martha wrote:

      So glad you enjoyed the cake Shirlie!

  • Jennifer Garris wrote:

    This cake is absolutely amazing !!! I made it for my future mother in laws birthday and the flavor and texture turned out perfectly !! I did however use a bakers cooking spray and my cake still stuck a little to the pan. ….. buying a new pan just so I can make it again and get it perfect . As for the cake not getting done, check your oven temps. Seriously none of my baked good were turning out right , I checked the temps and it was 50 degrees off, to high. If oven temp is not correct , it will not bake correctly !! Thanks for the recipe and I hope you have a merry Christmas!!

    • Martha wrote:

      So glad you enjoyed the recipe Jennifer and thank you for the oven advice too! Merry Christmas to you too!

  • John wrote:

    Made this for a party and it was a hit.

    • Martha wrote:

      Thanks John! Glad you enjoyed the cake recipe!

  • Kate wrote:

    Thank you Martha. Do you think these would work? Sprinkle and co chocolate covered toffee pieces (sorry wouldn’t let me include link)
    Many thanks

    • Martha wrote:

      Hi Kate – I think so! As mentioned before, it will introduce some chocolate into the cake, but that’s not a bad thing in my opinion! 🙂

  • Kate Starling wrote:

    Hi – this looks delicious! I am planning to make it as a Christmas Eve dessert in a fancy bunds pan . Couple of questions – any idea of a British alternative to Heath toffee bits and if serving as a dessert, do you serve it warm or cold and does it need cream or anything to accompany? Many thanks.Kate x

    • Martha wrote:

      Hi Kate – I just did a quick search of Amazon UK and see that there are some bags sold of toffee crumble – that would probably be the closest to the Heath toffee bits. Alternately, I’m wondering if you might have Skor candy bars in the UK? Those are similar to Heath Bars, and chopping them up into small pieces would also work. (The Skor bars would introduce a little bit of chocolate to the recipe – but that would be delicious too!). The cake can be served at room temperature and it’s probably enough to serve as is – but you could add whipped cream or vanilla ice cream if you’d like! Merry Christmas!

  • 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

  • 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!

  • 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!

  • 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!)

  • 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.

  • 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!

  • 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!

  • 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!

  • 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!)

  • 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!

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