Brown Sugar Caramel Pound Cake
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Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.4 (151)

Brown Sugar Caramel Pound Cake

NUTRITION · PER SERVING70M COOK
CAL 25%·PRO 13%
CARBS 77G61% OF CAL
0G FIBER61G SUGAR16G OTHER
FAT 21G37% OF CAL
11G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fluffy, moist brown sugar pound cake with a homemade caramel glaze and toffee bits. Rich and decadent from scratch.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

  • 1 cup butter (softened)
  • 1/2 cup butter-flavored shortening
  • 2 cups light brown sugar (packed)
  • 1 cup granulated sugar
  • 5 eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup heavy whipping cream
  • 1 cup toffee baking bits (plus more for garnish)
  • FOR CARAMEL FROSTING
  • 14 oz can sweetened condensed milk
  • 1 cup light brown sugar (packed)
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup pecan cookie pieces & toffees bits (optional garnish)
PREP
—
SODIUM
203MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.