Bringing Grandma's recipes to your kitchen, one slice at a time.


Dessert Caramel Pound Cake with Walnuts and Pecan

Dessert Caramel Pound Cake with Walnuts and Pecan


1 cup butter, softened
½ 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
½ teaspoon salt
½ cup buttermilk
½ cup heavy whipping cream
1 cup toffee baking bits, plus more for garnish

14 oz can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1 teaspoon vanilla extract
½ cup pecan cookie pieces & toffees bits (optional garnish)


Preheat oven to 325. F.
Generously grease and lightly flour bundt pan. Set aside.
In a large bowl, cream together butter and shortening.
Mix in brown sugar and white sugar.
Add eggs, one at a time, beating well after each egg.
Fold in vanilla extract. Set aside.
In a medium bowl, whisk together flour, baking powder and salt.
Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
Mix well until combined being sure to scrape down the sides of the bowl.
Fold in toffee pieces. (Can also add in some pecan pieces if desired)
Pour batter evenly into prepared bundt pan.
Shake the pan back and forth and up and down to even out batter and release air bubbles.
Bake on the middle rack for 1 hour and 10 minutes.
Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
When cake is completely cooled start making the caramel frosting.
In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
Keep stirring until bubbles begin to gently break on the surface.
Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.
Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
Remove from heat and stir in butter and vanilla.
Stir vigorously until butter is combined.
Sauce will begin to thicken up even more as it cools.
Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)
Garnish the cake with pecan pieces and toffee pieces if desired (highly recommended)
Let cake sit until frosting begins to harden.
Slice and serve, add vanilla ice cream to take it over the top!

Print Friendly, PDF & Email

Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?