Ingredients
For the Cake:
- Unsalted Butter – 1 1/2 cups (24 tbsp)
- Light Brown Sugar – 2 cups, packed
- Granulated Sugar – 1 cup
- Eggs – 5 large, at room temperature
- All-Purpose Flour – 3 cups
- Baking Powder – 1 teaspoon
- Salt – 1/2 teaspoon
- Whole Milk – 1 cup, at room temperature
- Toffee Bits (Heath Bits O’ Brickle) – 1 (8 oz) bag
- Chopped Pecans – 1 cup
For the Caramel Sauce:
- Sweetened Condensed Milk – 14 oz can
- Light Brown Sugar – 1 cup
- Unsalted Butter – 2 tablespoons
- Vanilla Extract – 1 teaspoon
Instructions
- Prep the Pan: Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan.
- Make the Batter: Cream butter and both sugars until fluffy. Add eggs one at a time. Mix flour, baking powder, and salt in a separate bowl. Alternate adding dry ingredients and milk to the batter. Fold in toffee bits and pecans.
- Bake: Pour batter into the Bundt pan. Bake for 75-90 minutes or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
- Prepare Caramel Sauce: In a saucepan, combine condensed milk and brown sugar. Boil and simmer for 8 minutes, whisking constantly. Remove from heat, stir in butter and vanilla.
- Drizzle and Serve: Drizzle warm caramel over the cooled cake. Slice and serve.
Notes
- Ensure all ingredients are at room temperature for a moist cake.
- Store at room temperature for up to 5 days or freeze (without caramel) for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 75-90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 596 kcal
- Sugar: 66g
- Sodium: Moderate
- Fat: 35g
- Saturated Fat: High
- Unsaturated Fat: Moderate
- Trans Fat: Minimal
- Carbohydrates: 66g
- Fiber: Low
- Protein: 7g
- Cholesterol: High